Developed Vegan Sour Cream & Onion French Fries
Technologies: Formulation Science, Sensory Analysis Techniques, Statistical Optimization Methods, Quality Control Protocols, Rheometry, Texture Analysis Instrumentation, Cross-functional Team Collaboration, Project Management Tools, Statistical Software (e.g., JMP, Minitab)
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Developed plant‑based sour cream formulation with 20% stability improvement.
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Optimized binder ratios using statistical tools, achieving 85% acceptance in sensory trials.
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Standardized scalable QC and production protocols.
NPD-focused thesis titled “Frozen Yogurt Granola Cups – Development & Optimization”
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Conducted formulation trials with functional additives.
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Performed sensory and nutritional analysis.
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Standardized process for scalable production.