Manav Dhingra

Lead product development of upscale, clean-label, plant-based sauces made using only local ingredients: • Cooked and not just sterilised the sauces in a retort?! No cooking, then cooling, then heating again for hot-filling!? An industrial equivalent of One-pot to one-pot cooking?! - Makes formulation an excellent learning exercise, as most ingredients' volatiles are often overlooked. - Minimises - energy use, production time, and ingredient costs (due to preservation of volatiles).

Developed a complete protein, fortified, vegan, allergen-free milk: • Discovered neutral-tasting ingredient pairings that form a complete protein. • Procured & evaluated ingredients for taste, color, aroma, solubility, and stability. • Conducted a 12-member sensory panel for the milk --> market-ready formulation.

Lead the application of alt fat formulations for ice creams for Ferrero; • Conducted tastings and identified the problem ingredients. • Improved the flavour drastically by reducing/ replacing some ingredients, informed by literature. • Characterised different formulations based on criteria like melting profile, overrun and smoothness. • Developed a roadmap for even better flavour, stability, texture, and a cleaner label. Lead the conceptualisation of new formulations for alt meat and alt baking fat.

Examine food and beverage products yet to be launched and those on sale for Tagtaste's clients (e.g. Burger King, Subway, etc.)

Created two lentil-based Products for a $3200 Product Development Grant from The US Dry Pea & Lentil Council, to promote US lentils in India: #1 A Trade Secret Instant Hummus inspired by ncbi.nlm.nih.gov/pmc/articles/PMC7300037/ ; • "A Restaurant-Style Hummus" - Chef Akshay Malhotra, Culinary Institute of America alumnus. • Ready in under a minute! Just mix the kit with your own E.V. Olive Oil, water, and lemon juice. #2 A plant based Instant High-Protein Chilla (Indian savory lentil crêpe)

Upgraded the Mung Bean based Plant Based Liquid Egg; 1. Incorporated Rice flour to improve the bite and juiciness after testing various co-proteins and starches. 2. Integrated a hint of Capsaicin Oleoresin to mask the legume bitterness, taking a clue from [doi.org/10.1016/j.physbeh.2016.12.015] 3. Improved bite and water holding capacity by replacing the hydrocolloid in use (Methyl Cellulose). Upgraded the Mung Bean Protein Isolate based Vegan Powder Egg; 1. Added a powdered Capsaicin s

• Worked in Sales, Operations and Marketing. • Edited and updated the company's blog while recruiting bloggers for new content. • Updated and improved all the workspace listings on Google My Business, and Coworker.com. • Wrote descriptions of around 70 workspaces, for the website and the app. • Refined the follower base on Instagram to attract followers that go with the company's ‘millennials at work' image.

Studied the process of manufacture of Viscose fiber and the principles and Industrial quality control techniques. Drafted new SOPs (Standard Operating Procedure(s)) to include: • Use of microwave ovens for faster and more efficient heating/drying instead of ovens. • Use of conductometers rather than manual titration, to save time and reduce error.

Course Content: Exploration of the relationships between food ingredient structures and their techno-functional and bio-functional properties. Key Learnings: Understand the mechanism of action of ingredients, predict and explain the effect of interactions between different food ingredients under d

Relevant courses: Food Chemistry, Food Microbiology, Taste Science, Sensory and Consumer Science, Nutrition and Health, Ecology, and Psychology and Neuroscience Short Thesis under Prof. Gabriella Morini (UNISG) | Dec ’21 – Feb ’22 Reviewed Flavor Development for plant-based meat analogues and ext

Course Content: Learn the basic scientific principles behind cooking, food preparation, and food enjoyment. Instructor: Prof. King Lau Chow, PhD in Cell Biology and Belfer Fellow at Albert Einstein College of Medicine. Key Learnings: Understand the consumption of cooked food, the implications of

Key Learnings: Understand how the brain works when learning, how to overcome common obstacles and challenges, how to apply meta learning strategies, and how to improve your performance in various disciplines. Recommended for: anyone who wants to learn how to learn better and faster, regardless of

Master's Thesis Title: Adsorption and Decomposition of Sarin (nerve gas) on Zinc Oxide Surface: A Density Functional Theory Study (link below) What I did in a nutshell; • Generated initial conformations of Sarin with ZnO structures using Materials Studio. • Wrote a 1000-line C code to generate