Sandrayee Brahma, Ph.D.
About Sandrayee Brahma, Ph.D.
Sandrayee Brahma, Ph.D., is a Senior Food Scientist at Stuffed Puffs® Filled Marshmallows with over 8 years of experience in Food Science and Technology. She has a strong background in research and development, specializing in carbohydrate chemistry and food component analysis.
Current Role at Stuffed Puffs
Sandrayee Brahma serves as a Senior Food Scientist at Stuffed Puffs® Filled Marshmallows since 2021. In this role, she applies her extensive knowledge in food science to develop and enhance products. Her responsibilities include conducting research and development initiatives to improve product quality and functionality. Brahma's expertise in food chemistry and ingredient functionality contributes to the innovative processes at Stuffed Puffs, ensuring that the products meet consumer expectations.
Previous Experience in Food Science
Prior to her current position, Sandrayee Brahma gained valuable experience in various roles within the food industry. She worked as a Food Product Development Scientist at Dr. Harvey's from 2019 to 2021, where she focused on product formulation and development. Additionally, she held positions at Promotion In Motion as an R&D Intern and at the University of Nebraska-Lincoln as a Researcher & Lab Manager. These roles allowed her to hone her skills in experimental design, data analysis, and sensory evaluation.
Education and Academic Background
Sandrayee Brahma holds a Doctor of Philosophy (Ph.D.) in Food Science and Technology from the University of Nebraska-Lincoln, which she completed from 2013 to 2017. She also earned a Master of Technology (MTech) in Food Process Engineering from the Indian Institute of Crop Processing Technology, Thanjavur, between 2009 and 2011. Her academic journey began with a Bachelor of Technology (BTech) in Food Technology from West Bengal University of Technology, completed from 2005 to 2009. This educational foundation supports her extensive research experience in food science.
Research and Technical Skills
With over 8 years of research experience in Food Science and Technology, Sandrayee Brahma possesses a strong scientific and analytical mindset. She is skilled in physicochemical characterization, stability studies, and sensory evaluation. Her technical expertise includes in vitro starch and protein characterization, food component analysis, and instrument handling. Brahma's background in carbohydrate chemistry and functionality further enhances her ability to contribute to food product development and innovation.
Professional Development and Internships
Throughout her career, Sandrayee Brahma has engaged in various internships and professional development opportunities. Notably, she served as a Sensory Intern at Kerry in 2017, where she focused on research and development applications. Additionally, she worked as a Visiting Research Scholar at the University of Nebraska-Lincoln in 2011. These experiences have equipped her with practical skills and insights into the food industry, enhancing her capabilities as a food scientist.