Product Development and Research Portfolio Deepak Kumar Duraivelu Rajmohan MS, Food Science
Meet Deepak! A recent graduate with Masters in Food Science from Oklahoma State University. As a Food Science graduate, I am always intrigued about new products and the research that go into making new products. I am extremely passionate about food product development and hope to develop nutritious, healthy and innovative products. I have enjoyed a breadth of experiences in product development, sensory analysis, food quality assurance and academic research for 2.5 years. I also have experience in cross- functional communication and ability to articulate my ideas to technical and non-technical people. I’d like to present my projects and experiences in this portfolio.
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Product Development Projects Team Projects: A Product Development team at the Food & Agricultural Products Center, Oklahoma State University developed four new products for several national level product development competitions. I led the team effectively and efficiently for two product development competitions. We collaborated with several ingredient suppliers and tested new ingredients. We used stage-gate model, and consumer insights to design and develop new products. We performed preliminary sensory analysis, shelf-life studies and proximate analysis to meet product development requirements.
Product Formulation
Flavor and Texture Enhancement
Nutritional Labeling
Product Specification
Vegaffin - ASB Product Development Competition 2015 (Team Member) Moolicious Mocha –IFT MARS Product Development Competition 2016 (Team Leader) Mickywich – IFT Disney Product Development 2016 (Team Member) Caldates - IFT DSDC Product Development 2016 (Team Leader)
Personal Projects: I developed two new food products that are nutritious, healthy and sustainable using the by-products from wine and beer industries to reduce food waste. I worked closely with industry experts and professors to improve the product quality.
Grape Pomace Granola Bar – Oklahoma State University Beer Bites – Oklahoma State University
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Vegaffin Vegaffin is a vegan breakfast muffin rich in dietary fiber (88% DV), and antioxidants The combination of cashew butter, orange peel, and ginger flavors resulted in a new flavored product Submitted to ASB Product Development Competition 2015
Wheat flour Sunflower lecithin
Corn bran flour Vegetable Glycerin
Cashew butter Orange peel
Agave nectar Ginger extract
The product became hard and dry after three days. Vegetable glycerin (humectant) was added to maintain a soft and moist texture Sunflower lecithin replaced eggs, and agave nectar replaced honey
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Moolicious Mocha “Moolicious Mocha” is a dairy-based high protein beverage designed to support physical and mental energy It is an excellent source of protein (56 % DV) in a 12-ounce single-serve A drink with herbal supplements such as Saffron, Dandelion, and Aloe Vera to improve mental health Submitted to IFT MARS Product Development Competition
Pasteurized milk Saffron
Whey protein Dandelion extract
Sugar Ginger & Cardamom
Aloe Vera extract Carrageenan gum
Spices and phytochemical extracts were settled at the bottom; carrageenan gum was added to suspend all the ingredients together
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Mickywich Mickywich is a nutrient-rich delicious multi-grain sandwich cookie with a soft layer of dehydrated berry leather It is an excellent source of protein and dietary fiber (20 % DV) It is a healthy and nutritive snack with 0.5 grams of saturated fat, 0gm trans-fat and 105mg of sodium (USDA Smart Snacks requirements) Submitted to IFT MARS Product Development Competition
Multi- grain flour Strawberry jerky
Jaggery Blueberry jerky
Brown Rice protein Raspberry jerky
Soy lecithin Fruit pectin
Fruit pectin was added to the berry leathers to achieve chewy and pliable texture
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Caldates “Caldates” is a cost-effective, calcium-rich snack bar rich in proteins and dietary fiber It is targeted at increasing intake of calcium among pregnant women in the Middle East Submitted to IFT DSDC Product Development Competition
Horse gram
Date paste
Vegetable Glycerin
The final product became hard and dry after four days of storage. Vegetable glycerin was added to the formulation to maintain soft and moist texture.
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Grape Pomace Granola bar A novel granola bar with grape pomace from the wine industry, rich in antioxidants and dietary fiber A renewable/ sustainable snack product utilizing by-products from the food industry
Oats Whole wheat flour
Grape pomace flour Egg
Sugar Honey
Coconut oil Cinnamon
Granola bar texture was hard and gritty due to a large particle size of grape pomace flour. Grape pomace flour was ground into fine particles using a ball mill
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Beer Bites Chocolate brownie bites with beer spent grain flour from the brewing industry It is an excellent source of protein and dietary fiber (23 % DV)
All-purpose flour Chocolate
Beer spent grain Butter
Brown sugar Almonds
Eggs Raisins
Chocolate flavor was used to mask the strong beer flavor from the spent grain
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New Product Ideas
Spring rolls with meat analogues (soy meal, jack fruit, and pea protein)
Beer spent grain and wine pomace pretzel
Multi-grain milk with moringa powder
Ginger and jaggery ball encapsulated with Greek yogurt
Aloe Vera Jelly Ice cream
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Carbonated coconut water beverage
Gluten-free roll filled with nut butter
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Flavor Innovation Ideas
– Beverage & Bakery
Rose + Dark Chocolate
Lavender + Honey
Citrus + Cinnamon
Mint + Ginger
Caramel + Dragon Fruit
Mango + Chili
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Master’s Thesis The objective was to study the efficiency of ionic gelation on reducing the perceived bitterness of spirulina protein.
Spirulina (blue-green algae) is one of the cheapest sources of protein and essential vitamins. However, bitterness and bad flavor of spirulina protein may limit its use in food products. In this study, ionic gelation was used to facilitate protein delivery and to mask the bitter flavor of the spirulina protein.
Protein Functionality
Encapsulation Methods
Enzymatic Hydrolysis
Ionic Gelation
Sensory Analysis
Statistical Modeling
Texture Analysis
Morphological Analysis
Design of Experiments
Spray Dryer
Spectrophotometer
LECO Protein Analyser
Scanning Electron Microscope
Texture Analyser
ORAC Antioxidant Analyzer
Findings from this study suggest that sodium alginate is suitable for encapsulation of spirulina protein and these hydrogel beads could be used to enhance the protein delivery and facilitate the design of foods with alternative sources of protein.
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Business Plan - ByFoods I pitched an idea for a new business for a class project to utilize the by-products from other food industry to develop premium snack products. I designed and developed a business plan for the idea. I worked closely with industry people and professors to effectively develop a business plan.
To efficiently utilize by-products from different food industries like the brewery industry, wine industry, and fruit processing industry to develop premium snack products like granola bars and cookies. These by-products are rich dietary fiber, protein, and antioxidants and can be used for human consumption.
Projected Financial Analysis
Market Risk Analysis
Competitive Analysis
SWOT Analysis
Marketing and Sales Strategy
HACCP Plan
Value Proposition
Feasibility Analysis
Project Implementation Process
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Value Proposition Knowledge in:
New Product Development
Sensory Evaluation and Statistical Modeling
Food Labeling (Genesis)
Food Safety and Quality
Food Ingredient Functionality
Market Research and Consumer Insight
Proximate and Qualitative Analysis
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Honors and Awards 3 MT (3 Minute Thesis) Presentation Winner – Oklahoma State University ‘2017: The Three Minute Thesis (3MT®) is a research communication competition that challenges research degree students to present a compelling oration on their thesis topic and its significance in just three minutes to a non-technical audience. SQF Food Safety Auditing Scholarship – FMI Foundation ‘2016: Food Safety Auditing scholarship is extremely competitive and is based primarily on academic ability; leadership potential; motivation and initiative; along with a passion for the food industry and the auditing profession. Creativity Award (3D Printing) – Oklahoma State University ‘2016: The Creativity Award is designed to encourage and reward the creative efforts of students at OSU by asking them to use techniques, skills, and ideas. Honor Society of Phi Kappa Phi (Member) – Oklahoma State University ‘2016: The Honor Society of Phi Kappa Phi is an honor society established in 1897 to recognize and encourage superior scholarship without restriction as to the area of study and to promote the "unity and democracy of education." I was recognized as one among the top 10 % students in my field within my university. Plan and Pitch Competition Runner up – CapSpire, Inc.: Plan and Pitch competition is strategic planning competition that challenges students to design and present new ideas and business models for a given problem statement.
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Certifications
FDA-GMA Better Process Control School
BRC GLOBAL STANDARD FOR FOOD SAFETY ISSUE 7
Certified Six Sigma Green Belt
Food Allergen
Accredited Basic HACCP
FDA – Labeling
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Thank You!
Deepak Kumar Duraivelu Rajmohan duraive@okstate.edu 408-332-1375 linkedin.com/in/deepakrajmohan
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