Dr. Swati Sarabhai
About Dr. Swati Sarabhai
Dr. Swati Sarabhai is a scientist at General Mills in Mumbai, specializing in gluten-free baked products and extrusion technology.
Current Role at General Mills
Dr. Swati Sarabhai is currently employed as a Scientist at General Mills, based in Mumbai, Maharashtra. She began her tenure at General Mills in June 2019. In this role, she utilizes her extensive expertise in food science and product development. Her work focuses on advancing the company's product offerings and ensuring they meet high-quality standards. Dr. Sarabhai's background in project management and regulatory aspects aids in the smooth execution of various research and development initiatives.
Previous Experience at Aqar International
Before joining General Mills, Dr. Swati Sarabhai worked at Aqar International as an R&D and QA Associate. Her stint at Aqar International lasted for four months in 2019, during which she was based in Kuwait City, Kuwait. This role involved rigorous quality assurance and research and development tasks, contributing to the company's product innovations and compliance with industry standards.
Experience at CHHAJED FOODS PRIVATE LIMITED
Dr. Swati Sarabhai served as an R&D Executive at CHHAJED FOODS PRIVATE LIMITED from 2017 to 2018, for seven months. Located in Ahmedabad, this role provided her with significant exposure to the food manufacturing industry. She was responsible for overseeing product development projects and ensuring they met quality and safety regulations.
Role at CSIR-Central Food Technological Research Institute
From 2013 to 2017, Dr. Swati Sarabhai was a Senior Research Fellow at CSIR-Central Food Technological Research Institute in Mysuru, Karnataka. During her four-year tenure, she conducted advanced research in food science, focusing on product formulation, extrusion technology, and gluten-free baked products. Her role also involved managing research projects and contributing to scientific publications.
Educational Background and Specializations
Dr. Swati Sarabhai has an extensive educational background in food science and nutrition. She earned her Doctor of Philosophy (PhD) in Food Science from CSIR-Central Food Technological Research Institute. Additionally, she holds an M.Sc. in Food Science & Nutrition from Kerala Agricultural University and a B.Sc. in Food Science & Nutrition from Banasthali Vidyapith. Her specialization includes the development of gluten-free baked products, extrusion technology, and product formulation and specification.