Akshat Bedmutha

Experience

• 

  Trilok Food India

  May 2019 - Aug 2019

  Student Intern

  • Dehydration of “Ivy Gourd” and “Spinach” at low temperature for long hours to back nutrients.• Increased Shelf life of “Chapati” using Vacuum Packing & Retort Technology.• Developed Recipe for Punjabi Curry Base & Red Gravy Base.

• 

  DöhlerGroup

  Jan 2020 - Apr 2020

  Project Intern

  Worked on Increasing yield of fruit pulps & Monitoring of Control measures along with their validation.• Increased the yield of Aseptic guava pulp up to 2% my minimizing the Grit content. • Designed Automatic Street light control model using IR sensors for saving excess electricity in factory premises.• Monitoring of PRP’S, OPRP’S and CCP’S and their validation.

• 

  Hindustan Foods Limited

  Jun 2021 - Sept 2021

  Research And Development Trainee

  Worked on Increasing shelf life of “Harissa Paste” and Development of “Dog Premix Soup”• Extended the Shelf life of African origin dip/marinade named “Harissa” without adding preservative from one month to six months using hot filling, shock treatment and change in packaging (Client-Wingreen Farms).• Developed formulation for India’s first Protein Rich, Easy to digest, Nutritious, Ready to cook, Preservative free-“Dog Premix Soup” (Client- Luvin Pet Food).

• 

  The Whole Truth Foods

  Sept 2021 - now

  Backed Pre Placement Offer and Scholarship for outstanding performance in R&D and NPD division. • Formulated Recipe for “Hazelnut Cocoa Protein Bar” and “Lemon Almond Cranberry Protein Bar”. Worked on Costing and Nutritional Analysis for the same.• Developed Recipe for Clean label “Hazelnut Choco Spread” (No added essence/sugar, No palm oil).• Worked on Product Process Improvement and Increasing Efficiency of protein and energy bars. • Product Market research (Malted Beverage Powder, Mayonnaise, Mustard Sauce & many more) and Consumer Insights Show less

  • Assitant Manager- New Product Development

    Jul 2023 - now

  • New Product Development Intern

    Sept 2021 - Jun 2023
• 

  Perfetti Van Melle

  Aug 2022 - Oct 2022

  Research And Development Trainee

  • Developed Recipe and carried out trails for “Two Layer Mix-up Lollipop” (Spicy Guava & Raw Mango). Studied Inversion of trails using HPLC apparatus.• Kick started Recipe for Pectin based Tamarind Jelly. Checked Springiness and Firmness of the trails using Texture analyser.• Worked on Product Process Improvement for GFL (Gum Filled Lollipop) and Pop-fills line.