Monika Gupta

Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

• 20+ Products from Ideation to Commercialization
• New product lines launched
• Reduced cost by reviewing and updating formulation without sacrificing quality and taste
• Plan and deliver projects ahead of time

• Lead and execute product innovation, from ideation, prototyping, testing & validation, commercialization and launch.
• Perform or lead a team for the formulations of new products with continuous experimentation in a lab environment with minimal supervision.
• Spend time interacting with customers, from ideation of the product, market research, competitive analysis, complete product development process, plant trials and commercialization including the consumer panel testing
• Drive consumer feedback and bring changes to the products, process as necessary, collaborating with various teams.
• Create & review documentation including creation of specs, Batch Sheet, BOMs, flow charts, food safety plan, Quality standards, Sensory evaluations, Nutritional Analysis, specification creation etc., for review & use by various functions of the product lifecycle.
• Support and work with various needs within the organization such as PCQI, HACCP, SQF, Kosher Certification etc.
• Conduct testing & selection of raw material, to assist with effectiveness of the product with various new options of the raw material, including cost reduction.
• Maintenance of a working lab environment to ensure timely testing and excellent quality standards.
• Record and perform or lead testing of finished product such as Microbiological, Organoleptic, Shelf life and Nutritional analysis.
• Work closely with the cross functional teams such as Quality, Procurement, Production, Sales & Marketing, Finance, and report into Director of R&D.
• Solution oriented approach to get results.
• Participation in development of new products while engaging with academia, such as working with universities, staying up to date on new trends, materials and developments
• Work with co-manufacturers, suppliers, vendors and perform audits to ensure alignment with the planned processes and quality
• Perform & document risk assessment for every stage of the project ensuring a smooth lifecycle.
• Quickly adapt to changes, respond to situations that require critical thinking and decision making to get the job done with quality.

• Mastering SQF, Edition 9 - Food Manufacturing, year 2023.
• FSPCA Preventive Controls for Human Food (PCQI), year 2023, FSPCA
• Cultured Dairy Products Short Course, year 2022, Penn State University
• Food Product Development Certificate, year 2022, Cornell University
• Basic HACCP Certification completed in the year 2022.
• Master of Science in Food Technology, internship project 1: Project on effects of addition of edible oils RM, BR, and FFA values in food products at Mother Dairy, New Delhi, India
• Master of Science in Food Technology, internship project 2: Testing of milk products as per BIS Specification at Mother Dairy, New Delhi, India

• Mastering SQF, Edition 9 – Food Manufacturing, year 2023.
• FSPCA Preventive Controls for Human Food (PCQI), year 2023, FSPCA
• Cultured Dairy Products Short Course, year 2022, Penn State University
• Food Product Development Certificate, year 2022, Cornell University
• Basic HACCP Certification completed in the year 2022.