SHIVAM P. UBALE

• Designed and conducted bench-top experiments, calculated formulas, and led the prototype development to facilitate product tastings and sensory testing.
• Addressed technical challenges by conducting systematic troubleshooting and experimentation to ensure ingredient stability and packaging compatibility.
• Collaborated with cross-functional teams to align great-tasting food products with consumer expectations and concept functionality, utilizing consumer testing and product scale-up.
• Led troubleshooting efforts in addressing challenges during the scale-up process such as ingredient sourcing, production efficiency, and shelf-life stability to ensure commercial success.

• Led the creation of a range of high-quality dairy items, such as yogurt and cheese variations, utilizing cutting-edge processing methods.
• Led research and development initiatives for dairy-based beverages involving close collaboration with suppliers to obtain premium ingredients and enhance flavor profiles based on customer preferences.
• Recorded and evaluated experimental data, prepared comprehensive project reports to communicate findings and recommendations.
• Collaborated with marketing teams to conduct consumer taste tests and gather feedback on flavor preferences, informing product development decisions and driving innovation in the dairy industry.
• Maintained GLP, GMP, and all required laboratory records, ensuring data integrity and compliance with industry standards.

• Managed pilot-scale trials and production-scale trials to validate the feasibility and scalability of cheese formulations, ensuring a seamless transition from benchtop development to commercial manufacturing, including the application of cultures and enzymes.
• Contributed to an R&D project introducing flavored milk, leading to a 35% increase in sales.
• Conducted comprehensive evaluation of ingredient sourcing and selection, optimizing processed cheese formulations for different culinary and manufacturing applications based on factors including flavor profile, meltability, texture, and cost-effectiveness.
• Played a key role in developing an automated production line, increasing efficiency by 85%, and reducing labor costs by 50%.

Beverages Department:

• Achieved a 35% reduction in sugar and calories while reformulating fruit juice drinks, leading to a 20% cost saving.
• Launched a new product, Cumin-flavored carbonated drink, leading to a 50% increase in summer sales.