Highlights:

Skills:• Product development and Management, • Project Management, • Budget Management, • Manufacturing techniques and Materials, • Cost Analysis and Budget management, • Research and Development (R&D), • Product Innovation, • Team leadership and development, • Cost optimization, • System and Process management • Market research and tend analysis. • Vendor Management • Food Safety Auditing, • Cross functional Collaboration • Training and Coaching • Financial acumen • Marketing Communications • Database Manag

COLLAGE ROLE 08/2022 - current
FLORIDA INSTITUTE OF TECHNOLOGY, Melbourne, Florida United States
Industry: FOOD SERVICE
At Florida Institute of Technology, I led initiatives in sustainability research and compliance, focusing on ethical food and beverage products. Managed an extensive inventory, emphasizing sustainable sourcing. Analyzed data for dietary diversity, contributing to company sustainability goals. This role enhanced my skills in strategic procurement, data analysis, and sustainable practices, reinforcing my commitment to innovation and environmental responsibility in the food industry.
In my role at Florida Institute of Technology, I spearheaded initiatives in sustainability research, with a keen focus on selecting food and beverage products that adhered to sustainable and ethical standards. This task involved a thorough analysis and compliance with STARS (Sustainability Tracking, Assessment & Rating System) criteria, demonstrating a strong commitment to environmental responsibility. A critical part of my responsibilities was managing a complex inventory system. I effectively handled an inventory comprising over 3,266 items, which included a diverse range of raw materials, packaging solutions, and kitchen equipment. My role required coordinating with over 296 suppliers, ensuring that the procurement process aligned with our sustainability goals. Notably, I achieved a significant milestone by ensuring that 12.5% of the total procurement, valued at approximately $470,000, was sourced from sustainable suppliers. Another key aspect of my role was utilizing data analytics to enhance our product offerings. I conducted detailed analyses of procurement data to assess the proportion of vegan and vegetarian products acquired annually. This endeavor was not only in line with the company’s sustainability objectives but also catered to a wide range of dietary preferences, reflecting an acute awareness of market trends and consumer needs. This position at Florida Institute of Technology allowed me to blend my knowledge of food science with sustainability practices. It honed my skills in strategic procurement, inventory management, and data-driven decision-making, contributing significantly to the institution’s sustainability initiatives and its commitment to diverse dietary needs.--
FOOD TECHNOLOGIST 09/2018 - 12/2019
Koshambh Multitred Pvt. Ltd, , India
Industry: MANUFACTURING
Led safety analysis and quality control at a food corporation, ensuring product compliance with safety standards. Specialized in baking and cereal sciences, contributing to the development of ready-to-eat baked goods, including a project on Frozen Pizza manufacturing. Managed detailed record-keeping, supporting team development and performance reviews. Provided extensive training and coaching, enhancing team skills and meeting objectives. Demonstrated expertise as a subject matter expert in food technology.
In my role at a leading food corporation, I was responsible for overseeing the safety analysis and quality control of various food products. My primary focus was to ensure that all food items, ranging from raw materials to intermediates products and final products, met the highest standards of food safety and quality. This involved leading sample and data collection programs to meticulously assess and certify the safety levels of our food products. A significant part of my expertise was in the area of Baking and Cereal Sciences. I actively contributed to the development of an array of ready-to-eat baked products, including a notable project on Frozen Pizza manufacturing. My role in this domain required a deep understanding of food processing techniques, ingredient functionalities, and consumer preferences. Another critical aspect of my job was managing detailed record-keeping. This responsibility was crucial for tracking team achievements and productivity. By maintaining meticulous records, I facilitated timely Individual Development Plans (IDPs) and annual performance reviews. This practice was not only essential for ensuring operational efficiency but also played a significant role in team development and morale. Additionally, I was involved in training and coaching team members. My role as a trainer and coach was to foster skill development among staff, ensuring that both individual and team objectives were met on a quarterly and annual basis. My ability to serve as a subject matter expert was instrumental in providing technical support and guidance, which was a key aspect of maintaining high standards of quality and innovation within the corporation. This comprehensive approach to team management and skill enhancement significantly contributed to the overall success and growth of the team and the organization.--
NEW PRODUCT DEVELOPMENT EXECUTIVE 06/2014 - 08/2017
Global Gourmet Pvt. Ltd, , India
Industry: MANUFACTURING
Expert in culinary product development, enhancing product appeal and aligning with market trends. Led innovative R&D focused on nutrition and clean labeling, specializing in natural ingredients. Skilled in process scale-up, optimizing manufacturing for efficiency. Drove material innovation and cross-functional collaboration, ensuring cohesive project execution across global teams. Managed customer audits and line trials with major clients like Wal-Mart, TESCO, and ASDA, upholding product compliance and quality standards.
In my role, I demonstrated a strong expertise in culinary product development, where I focused on enhancing the appeal and functionality of food products. Utilizing my deep understanding of culinary trends and consumer preferences, I was able to create products that resonated well in the market. This involved a keen sense of creativity and innovation, aligning product offerings with current consumer tastes and dietary trends. As a leader in innovative product R&D, I spearheaded the development of new products with a special emphasis on nutrition and clean labeling. I specialized in formulating products using natural ingredients, ensuring they met the growing consumer demand for health-conscious and transparent food options. This process covered everything from conceptualization to successful commercialization, demonstrating my ability to oversee projects through their entire lifecycle. Another key area of my expertise was in process scale-up engineering. Here, I developed and optimized manufacturing processes to effectively scale products from pilot phases to full commercial production. This role required a detailed understanding of manufacturing efficiency and yield enhancement, ensuring that products were not only high quality but also economically viable at a larger scale. I also led material innovation research and collaborated closely with multi-disciplinary teams. This included maintaining effective communication with global offices and vendors, which was crucial in ensuring cohesive project execution and consistent product quality across different markets. Lastly, I was responsible for managing customer audits and line trials, working closely with major clients such as Wal-Mart, TESCO, and ASDA. This role was critical in ensuring that all products met stringent compliance and quality standards, maintaining the trust and satisfaction of our clients and ultimately, the end consumers. These varied responsibilities underscored my comprehensive skill set in food product development, from innovative R&D to ensuring product quality and compliance in a highly competitive market.--
Business Partner 08/2013 - 7/2022
WHITE LOTUS FOODS, , India
Industry: MANUFACTURING
At White Lotus Foods, I excelled in strategic market research, leveraging consumer behavior insights to drive product development. Built a strong client network in the HoReCa sector, achieving significant conversion rates. Led the development and commercial launch of over 40 innovative food products. Managed vendor relations and optimized supply chains for ingredient procurement. My role also involved mentoring a product development team, fostering innovation, and ensuring high client satisfaction levels.
During my tenure at White Lotus Foods, I was deeply involved in strategic market research and product development. My primary responsibility was to analyze market trends and consumer behaviors, using insights to inform and guide the development of new food products. This role required a keen understanding of the ever-evolving consumer preferences and market dynamics. I successfully built and maintained a robust network of clients, particularly in the Hospitality, Restaurant, and Café (HoReCa) sector. This was achieved through various channels, including online directories, food expos, and professional networking platforms like LinkedIn. My efforts resulted in a substantial 24.74% conversion rate, demonstrating my proficiency in client engagement and business development. A significant aspect of my role was the development and launch of new food products. I was instrumental in developing and testing more than 68 food products, such as cheeses and sauces, on a pilot scale. Out of these, 42 products were successfully transitioned into commercial production. My approach combined creative problem-solving with technical expertise, leading to high levels of client retention and over 86% customer satisfaction. Vendor management and supply chain optimization were also key components of my job. I managed relationships with over 16 vendors, ensuring a steady and efficient procurement process for over 758 ingredients. This aspect of my role was crucial in maintaining consistent supply quality for ongoing production needs. An integral part of my responsibilities included team management and development. I led a team of product developers, fostering a culture of innovation and guiding them through successful product launches. This experience not only honed my leadership skills but also reinforced my commitment to team growth and product excellence in the food industry.--

Board of technical education 08/2007 - 01/2011
, , India
Degree: Associate's Degree
Major:FOOD TECHNOLOGY
Holding an associate's degree in food science (TECHNOLOGY), I acquired foundational knowledge in food chemistry, microbiology, and processing. This program emphasized hands-on experience in food quality testing, safety standards, and innovative food production techniques. It laid the groundwork for my expertise in analyzing and improving food products, ensuring their safety and compliance with regulatory standards. This degree forms the bedrock of my technical skills in the food industry, pivotal for my career in food research and development.

KUNAL RAVAL Brand Management, Consumer Packaged, Marketing Initiatives Packaging Design Cross-Functional Team Leadership Product Launch Product Development In-Store Testing Sales Material Development Marketing Communications Campaigns International Market Expansion Consumer Insights Sustainability Inventory Management Vendor Management Food Safety Auditing Team Leadership and Development Financial Acumen Database Management Problem-Solving Project Management Budget Management Food Science Microsoft Office MBA Team Development Quality Control Baking and Cereal Sciences Process Engineering Material Innovation Customer Audit Management Food Processing Technology Food Technology and Processing, Product Innovation Market Analysis Data Analytics, Food & Beverage Industry, Goods (CPG),