This document provides a summary of an individual's qualifications and experience in food science and dairy production. It outlines their educational background which includes a Master's degree in Food Science, Technology and Nutrition from universities across Europe and a Bachelor's degree in Dairy Technology. Their professional experience includes over 5 years working in production roles for dairy and ice cream companies, where they were responsible for quality control, production planning, and ensuring standards were met. They also have experience in research and development related to dairy science during their studies.

1. MS. in Food Science Technology & Nutrition and Bachelor in Dairy Technology with 5 Years of Industrial Work Experience
Career Objective
To pursue a challenging career in Quality Management, Manufacturing, Product Development, Process Engineering with reputed FMCG /
Dairy / Food / Beverage Manufacturing and Distribution organization and to utilize my technical, managerial and organizational
experience, skills and knowledge for the definitive benefit and continual improvement of the organization
A keen strategist with expertise in handling quality control activities with key focus on top-line and bottom-line profitability by ensuring
optimal utilization of available resources. Demonstrated excellence in preparing & maintaining MIS reports to ensure compliance with
set standards and customers’ requirements. Adept at developing procedures & service standards with a proven track record of planning
& implementing effective control measures to reduce running costs. Deft in analyzing and interpreting research results and business
implications. Possess sound analytical & interpersonal skills.
ACADEMIC QUALIFICATIONS
European Master in Food Science, Technology and Nutrition (Sept-2012 – April-2014)
Chosen from thousands of applications as globally for studying in the prestigious Erasmus Mundus master scholarship Programme. This
programme has involved study in various four universities across Europe (DIT, Dublin, KuLueven, Belgium, Anhalt, Germany and Catolica,
Portugal). During the course underwent study of dairy, fruit & vegetable, beverage, ecology aspect of food production, food: diet and
health relation, pre-biotic, probiotics, Nutrition aspect of food production, food safety and production, food biotechnology in Research &
Development (R & D) department.
Bachelor of Technology in Dairy Technology, NDRI, Karnal (2006 -2010)
Graduated in Dairy Technology from National Dairy Research Institute, Karnal, Haryana (India) with an intended exposure to world class
Dairy manufacturing business, driven enthusiasm, knowledge and understanding required to manage any dairy plant.
Professional Experience and Expertise
Creambell Group (Dairy & Food)- from November 2015 to Currently as Astt. Manager in Production
Key Resposibility Production
1. Responsible for all production related activities in production area of ice cream and frozen dessert; working as production in-
charge.
2. Monitor & accounting daily product losses & control the manufacturing cost by putting in place measures; optimizing the
product yield and minimization of wastage.
3. Daily monitoring & managing team size of Twelve Executive officer, three Sr. Executive, fifteen Sr. supervisors and under
them ninety six operator, 350 labors.
4. Effectively executing daily production plan of two and half Lakh liters of ice cream which includes 158 varieties of ice cream,
drawn from Freezer, extrusion lines, walzer machine, cone machine, cup lines, JBT hardening tunnel.
HITESH KUMAR
Permanent Address:
S/o : Sh. Narendra Kumar
Address: Meerpur, Post-Katopur, Tehsil-Kotkasim
District-Alwar, Rajasthan (India)
PIN Code – 301702, D.O.B : July 20, 1987
Phone No: 08393882111, 08107619671,
Email: hitesh.2010@yahoo.co.in , hiteshkumar.ndri@gmail.com
Skype- ID: - hitesh.kumar298

2. 5. Responsible for daily maintaining daily KPI (Key Performance Index), MHPLT (man hours per liters of ice cream), running cost
against daily production.
6. Well versed with ISO, HACCP & GMP Standards & System Implementation. Proven track record of utilizing process-oriented
approach towards accomplishment of cost, profit, service & organizational goals.
7. Responsible for day by day follow up, stock of dry fruits, flavor, color, pulp, stabilizers, and other important raw ingredients
which are using in daily production.
8. Review daily, monthly report such as yield report, KPI, MHPLT, CAPAX, stocks in cold room, dispatch, DSR, preventive
maintenance.
9. Ensuring GMP, Hygiene & Housekeeping and Health & Safety systems are implemented to the highest level in the department.
10. Daily review of breakdown report and coordinates with maintenance team to resolve the maintenance for optimization of
production volume.
11. Ensure quality production online, sensory evolution of all finished products before market dispatches, strict control of
supporting section of printing, mix room, store section, fruit and pulp blending room.
12. To direct control & manage the resources 5-M’s (Manpower, Machine, Material, Minutes & Method) efficiently to achieve
production targets and motivate staff to operate efficiently within defined safety standard and quality standards to meet
business challenges.
Amul Dairy- from 1st
July 2011 to Sept-2012 and April-2014 to 30th
Oct 2015- (Dudhman Sagar Dairy, Mehasana) as Zonal In-charge
In Milk Procurement & production (3 years).
Key Resposibility
1. Worked as Zonal in-charge in milk production & procurement.
2. Responsible for monitoring and managing Zone milk collection centres (MCC) procurement and quality control related activities
on daily basis through SAP.
3. Effectively managing the all plant activity which is related to production of milk, maintained the quality of milk, direct control of
adulteration.
4. Taking day by day report from all Centre In-charge, field-in-charge, field supervisors, account & store in-charge, sr. chemists, and
data-operator section. Managing and controlling quality of milk production, and also direct control of all section head. Reporting
all activity to the plant procurement head.
5. Effectively & efficiently managing the multifunctional team to ensure that whole production as per defined quality standard
parameters and schedules by coordinating with Quality, financial & logistics departments.
6. Ensuring all the processes of milk procurement are carried out in accordance with QMS, FSMS, HACCP techniques and SOP’s in
the Quality System. Ensuring all CCP’s is monitored and documented. Review and up-dation of SOP’s based on new
developments.
7. Achieving Divisional Key Performance Index’s for the department.
8. ACHIEVMENTS :- Milk procurement collection plant (MCC) got selected for excellent in quality and quantity as in area of higher
RM value, less bacterial count (TPC-Total Plate Count), neat & clean production, higher quantitatively production as compare to
previous year data, good communication & strategy, good co-ordination with village society.
Kuleuven University, Belgium; Dublin University, Ireland; Catolica University, Portugaal; Anhalt University of Applied Science,
Germany; Dairy and Food Science Research & Development (R & D) Department (Sept-2012 to April-2014)
1. To determine the β-galactosidase enzyme stability in different mediums including whey, skim milk, and buffer solution and
provide the selective operating condition for Galactooligosaccharide synthesis.
2. Determine the effects of lactose concentration and mediums for optimization of GOS yield in lactose hydrolysis by β-
galactosidase enzyme from Aspergillus oryzae var.
3. Project implementation on Pickle (Garlic) and determination greening effect during heat processing of pickle garlic in module of
fruits and vegetable.
4. Thoroughly work has been done in potential health effects of genetically modified food, total quality management (TQM)
system in dairy and food industries during Belgium Modules study.
5. During study in Ireland (Dublin university); broad project work has been done on ecological aspects of food production,
nutritional aspects of food production, global food issues, nutrition and public health.
6. Thorougly presentation and essay work has been done on wine and spirits, fruits and vegetables modules during study in
Portugaal.
7. ACHIEVMENTS :- Synthesis of Galacto-oligosaccharide and maximise the yield of Galacto-oligosaccharide production by using
different bacterial stain.

3. 8. ACHIEVMENTS :- Optimization of the β-galactosidase production by cultivation of Lactobacillus strains in different mediums.
Lotus Dairy (1st
July, 2010 to 30th Jun 2011) as Astt. Manager – in Production .
Key Responsibility:
1. Asst. Manager in production of Dahi (Curd), Butter milk (plain, spicy, sweet), Paneer (fresh cheese), flavored milk (Mango,
Elachi, Rose, Strawberry), Butter.
2. Maintaining quality control of dairy product in terms of bacteriological, chemical, physical point of view.
3. Maintaining of all prescribed standard of product in terms of Fat, S.N.F., MBRT of milk, Color, Flavor, Packaging of product (Uv
Sterilization of polypack), Temperature of incubation, Temperature of cold storage.
4. Experience in working of pasteurization, sterilization, UHT-treatment of products. Maintaining the stock of product, check the
quality of product and take the decision of dispatch of product.
5. Effectively monitor and motivate team, facilitate, support and direct Team Leaders & Team to achieve tasks to defined and
measurable performance parameters and develop flexibility within team ensuring all disciplines are carried out properly.
6. Monitor daily product losses & control the manufacturing cost by putting in place measures and monitoring system thus
optimizing the product yield and reduction of wastage is achieved, thus establishing a continuing improvement culture
throughout the department.
7. Conceptualizing and implementing modifications in operating procedures to avoid any deviations/non-conformance and to
maximize productivity and enhance efficiency/performance of production lines.
8. Ensure full implementation of defined and laid down safety systems and safe practices of work continually upgrading safety
awareness and practices within the team. Ensure all activities are covered by Risk assessment program within the department.
9. Remedial and Corrective action on any process deviation / non conformance is in place immediately, such that the deviation
does not happen again. Review and prepare Daily/Weekly/ Monthly reports.
10. Reporting to brief of any deviations / Critical areas & new developments to Production manager.
11. ACHIEVMENTS: - (1) Resolved wheying off problem in curd, (2) increases paneer yield from existing level by modifying in
manufacturing process.
INDUSTRIAL TRAINING EXPERIENCES
Schreiber Dynamix Dairies Ltd. Pune, Maharashtra (July, 2008 to Aug 2008).
Projects:-
1. Efficiency of HYDROCYCLONE to reduce the milk loss and design a line & graphic model.
2. Determination of Casein Recovery.
In-plant training at MODEL DAIRY PLANT (ISO: 9001 & HACCP; IS: 15000 certified) N.D.R.I, Karnal (Aug, 2008- July 2009).
Projects:-
1. Isolation and Identification of E.coli and other Coli form Count.
2. Determination the Efficiency of Pasteurizer at Model Dairy Plant.
3. Active member of monthly Audit Section for one year at Model Dairy Plant, Karnal.
COMPUTER PROFICIENCY
1. Good knowledge of commonly used software like Microsoft office etc.
2. Complete working knowledge of SAP.
SPECIAL AWARD/ACHIEVEMENT
1. Got selected for European Erasmus Mundus Grant in sefotech nut course for M.Sc. Food Science Technology and Nutrition
2. Served as Magazine Co-coordinator in University Students’ Union, NDRI in 2007-08.
3. School Topper throughout at Sr. Secondary Govt. School, Bhonker.
4. Certificate of second position in Antrashtriya Bhartiya Sanskriti Gyan Pariksha at District level in 2000.
5. Recipient of National Talent Search Scholarships awarded by ICAR, for consecutive four years.
6. Certificate in the winning, college round Career Launcher TYCOONS, 2009 conducted at National Level.
7. Active participation and certificate holder in International Conference on Traditional Dairy Foods organized by Dairy Technology
Society of India (DTSI).
8. Letter of appraisal from M.D. of Lotus Dairy.

4. HOBBIES/PERSONAL ATTRIBUTES
1. Listening to music and Reading.
2. Leadership quality, Indefatigable, Adaptable, Team player, Organizational capabilities, Fast at Learning, Hard working, Goal
oriented, Introspective and Honest.
REFERENCES (CONTACT DETAILS AVAILABLE ON REQUEST)
(1) Dr. Prateek Sharma, Scientist, National Dairy Research Institute (NDRI), India.
(2) Dr. R.R.B. Singh, Principle Scientist, National Dairy Research Institute (NDRI), India.
(3) Dr. A.K. Singh, Senior Scientist, National Dairy Research Institute (NDRI), India.
(4) Mr. I.M. Mansuri, Deputy General Manager, Amul, Mehasana Union, India.
(5) Mr. Ashok Rao, Astt. General Manager (AGM), plant operation, Amul, Mehasana Union, India.
(6) Dr. Monika Polanska, Course coordinator, Kaho-Sint-Lieven, Gent, Belgium.
(7) Prof. Dr.- Ing. Thomas Kleinschmidt, HOD, Food Science Technology Department, Anhalt University, Germany
(8) Prof. Dr.- Ing. Guido Aerts Course Co-coordinator, Sefotechnut Erasmus Mundus MSc. Program, European Union.
(9) Dr Indra Pratap Singh, R & D and QA Head Creambell Group.