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The daytoday of a culinary scientist
By Corporate Communications From PEPLine Article Jan 15,2015
To say Shalaka Narwankar is into food may be an
understatement. She literally breaks it down to the
molecular level.
Shalaka is a food scientist and product developer at
PepsiCo's culinary center in Valhalla, N.Y., where she
explores flavorings and ingredient combinations that
millions of consumers enjoy but few truly understand.
Part of the Research & Development team, Shalaka
says, "Whether I'm working in the kitchen with flavors
or working directly with consumers, sometimes putting two and two together makes five."
Since starting as an intern at PepsiCo in 2007, Shalaka has applied her technical knowledge of
ingredient interactions to products from Doritos to Mountain Dew. The best part about it, she
explains, is that food science touches many aspects of the business. From one day to the next she
can be found discussing the appeal of colors and flavors with Marketing, working with Supply Chain
to source ingredients or helping engineers refine the production process to bring the product to life.
"I love the crossfunctional collaboration of the job," she says. "We're at the core of the innovation
cycle, and it allows me to be involved in the whole process...from ideation to commercialization."
Through it all, Shalaka balances the business of food with an appreciation for the culinary arts. She
recently earned the designation of Certified Culinary Scientist (CCS) from the Research Chef's
Association, the leading professional community for food research and development. The CCS
certification process requires experienced food scientists to augment their technical knowledge with
120 hours of culinary training and pass a rigorous exam. Shalaka is among the less than 200
people in the world to earn the honor, including 11 others at PepsiCo.
Additionally, PepsiCo has an inhouse culinary scientist training program designed for food
scientists like Shalaka to develop new skills in the culinary arena that will enhance their strengths
as product developers. Currently in the U.S., there's potential to expand the program globally.
"I never wanted to be a chef, but I've always been inspired by different foods around the world. My
job lets me share those flavors with our consumers," she says.
Outside of work, Shalaka is an avid home cook, putting her culinary training to use. But she admits
that the scientist in her is never completely off duty.
"I'll catch myself explaining to my husband why a recipe has certain ingredients and how they affect
the finished product," she says.
Shalaka's appreciation of the product lifecycle also influences the PepsiCo products she eats and
drinks. "I especially like Stacy's pita chips because of the process they're baked twice," she says.
On the beverage side? "Kickstart by Mountain Dew. It's a midcalorie product with bold flavors and
is made with five percent real fruit juice."
Do you have a cool job at PepsiCo or know someone who does? Email SPA PepsiCo News or
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Welcome Shalaka NarwankarPEP: 95.95 (▲0.32) as of Mar 27 2015 4:00PM EST
