Jahnavi D.

Junior Product Development Technologist @Adamo Foods

Nottingham, GB
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WORK HISTORY

Jun 2025 — Present

Junior Product Development Technologist @Adamo Foods

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Nottingham, GB

De-Risking the Binder System -Conducted in-depth analysis of plant-based protein binder systems to identify formulation risks during the scale-up of a structured meat analogue (steak prototype)-Developed and tested cohesive binding strategies to improve textural integrity, moisture retention, and structural performance under industrial processing conditions-Utilised rheological testing, shear analysis, and moisture migration studies to evaluate binder functionality and optimise matrix cohesion.Steak Scale Up-Designed and executed pilot-scale production trials for a novel plant-based steak analogue, translating lab-scale formulations to industrially relevant processing environments-Monitored and adjusted critical processing parameters (e.g, temperature profiles, shear rates, mixing speeds, residence time) to preserve product structure, texture, and sensory quality at scale-Identified and resolved scale-up challenges related to binder behaviour, material flow, and protein denaturation under pilot-scale conditions.

EDUCATION

N/A

University of Nottingham

Master of Science - MS, Food Production Management

2018 — 2022

Shri Vile Parle Kelavani Mandals Dwarkadas J. Sanghvi College of Engineering Plot No U-15 J V P D Scheme Gulmohar Road Vile Parle (West) Mumbai 400 056

Bachelor of Technology, Chemical Engineering

ABOUT JAHNAVI D.

A motivated Chemical Engineer with a solid background in research, currently pursuing an MSc in Food Production Management at the University of Nottingham. With hands-on experience in client management, process optimisation, and market research, I bring a strong analytical mindset. I am eager to contribute to projects in food production or related industries, offering my skills in product development, process optimisation, data analysis, project coordination, and cross-functional teamwork, and looking for opportunities in the food industry, especially in quality control, new product development, and process operations.

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