Whether it is chocolates, beverages or ice creams, manufacturing processes need to focus not only on product quality and production efficiency but also on the appearance, quality and consistency of food products.
Neha Chatterjee, our next pathbreaker, Research & Development Scientist at Glanbia Nutritionals (Idaho, US), develops high-protein foods including extruded snacks, cereals, oatmeals, yogurts, and frozen desserts such as soft serve and hard-pack ice cream.
Neha talks to Shyam Krishnamurthy from The Interview Portal about the unique opportunity to work in The Coca-Cola Company, where she worked on beverage formulation for brands such as Fanta, Del Valle, and Powerade, specifically targeting the Latin American market.
For students, the food industry is ripe for innovative ideas because high-protein foods and healthier food formulations are becoming increasingly as important as flavour and taste !
Neha Chatterjee, Your background?
I come from a Bengali family, but I was born in Gujarat, India. My father served in the Indian Air Force, which meant that our family moved to many different cities across the country while I was growing up. We moved to a new city almost every three years, so I learned early on how to adapt to new environments, meet new people, and experience many different cultures across India.
My parents have always been my biggest supporters. They constantly encouraged me to work hard and become the best version of myself, and they believed in me even when I sometimes doubted myself. Growing up, I always enjoyed reading, and books were my way of relaxing and exploring new ideas. I also enjoyed creative activities such as drawing and art.
In school, I was naturally curious about how things work, which made science my favorite subject. During high school, I chose to study Biology and Mathematics along with Physics and Chemistry because I enjoyed understanding living systems as well as solving analytical problems. I have always loved learning something new, and that curiosity continues to motivate me even today.
What did you do for graduation/post graduation?
I completed my Bachelor’s degree in Biotechnology from the Vellore Institute of Technology (VIT), Vellore, India. During my undergraduate studies, I became very interested in courses such as Food Biotechnology, Food Process Technology, and Microbiology, which introduced me to the science behind how foods are produced and kept safe for consumers.
To explore this interest further, I pursued a Master of Science in Food Science at the University of Wisconsin–Madison in the United States. For my master’s research, I studied Listeria monocytogenes, a foodborne pathogen responsible for many food-related outbreaks. My thesis focused on understanding how a signaling molecule called c-di-AMP is regulated in this bacterium. As part of my research, I performed molecular cloning, bacterial growth curve analysis by measuring optical density, protein isolation, affinity chromatography, thermal shift assays, and bioinformatics analysis for protein sequence conservation. This research contributes to understanding how the pathogen survives and may help inform strategies to reduce contamination risks in food systems. During my master’s program, I also served as a Teaching Assistant for three semesters, where I supported undergraduate students in General Chemistry and Food Microbiology courses. I really enjoyed teaching and helping students understand scientific concepts.
What were some of the key influences that led you to such an offbeat, unconventional, and unique career in Food Science?
Food has always fascinated me because it connects science with something that affects everyone’s everyday life. Food products bring joy to people, and many foods hold special memories for families and communities. I found it exciting that scientists can help design foods that are not only enjoyable but also safer and more nutritious.
Another influence was my maternal uncle, who works at Nestlé, one of the largest food companies in the world. Hearing about how food products are developed and how companies make decisions about ingredients, quality, and safety made me curious about the field.
During my second year at VIT, I completed a summer training program at Rapture Biotech, where I learned about food quality analysis, food microbiology, and testing of fruit juices and carbonated beverages. This was my first practical exposure to how science is applied in the food industry. Later, during my final semester, I completed an internship at Nestlé’s chocolate manufacturing facility in Goa. There, I learned about the production of chocolate bars such KitKat, Munch and Milkybar from raw ingredients to the final product while following important food safety systems such as HACCP and GMP. My project focused on improving wafer net weight control and reducing chocolate losses during production, which helped me understand how small improvements in manufacturing processes can improve both product quality and production efficiency. I completed my undergraduate thesis on the causes and prevention of chocolate bloom formation, a phenomenon that can affect the appearance and quality of chocolate products.
These experiences made me realize that I wanted to build a career where I could combine science, innovation, and nutrition to develop safe and enjoyable foods for people.
How did you plan the steps to get into this career?
During my undergraduate studies, I actively looked for internships and training opportunities that would expose me to real food manufacturing environments. My internship at Nestlé helped me understand how food products are produced at a large scale and how quality and safety are maintained.
During my master’s degree at the University of Wisconsin–Madison, I built a strong foundation in food microbiology and food safety through my research. After my first year, I had the opportunity to work in The Coca-Cola Company as an R&D intern, where I worked on beverage formulation for brands such as Fanta, Del Valle, and Powerade, specifically targeting the Latin American market. My work focused on improving the stability of beverage emulsions, which are critical for maintaining uniform appearance and flavor. A common industry challenge is phase separation over time, often observed as a visible “ring” forming at the top of the beverage due to factors such as storage conditions and temperature fluctuations. To address this, I evaluated alternative emulsifier systems and optimized formulations to enhance emulsion stability. I conducted stability studies using laser diffraction particle size analyzer to monitor droplet size distribution, which directly influences physical stability. In addition, I performed sensory discrimination tests, including triangle and duo-trio tests, to ensure that formulation changes did not negatively impact consumer perception.
This work connected formulation science with real-world product performance and supported the optimization of commercial beverage systems.
How did you get your first break?
My graduate research, teaching experience, and internships helped me build a strong foundation in both scientific research and practical product development. These experiences helped prepare me for a career in the food industry, where I could apply scientific knowledge to develop new products.
What were some of the challenges you faced? How did you address them?
Challenge 1: Moving frequently while growing up and studying abroad
Because my family moved often, I had to adjust to new schools and environments. Over time, I learned how to adapt quickly and stay focused on my goals, which later helped when I moved to the United States for my master’s degree.
Moving to the United States meant adapting to a new academic system and culture. I overcame this by staying organized, asking questions, and building strong relationships with classmates and professors. I also tried to actively engage with both the Indian community in the U.S. and people from other cultures to better understand different traditions and perspectives.
Challenge 2: Learning complex scientific concepts
Food science combines chemistry, microbiology, engineering, and nutrition. At times these concepts were challenging. My background in Biotechnology helped me understand microbiology, genetic engineering and molecular biology concepts, but I had to put in significant effort to build strong foundations in food science. Through consistent studying and coursework at UW–Madison, I gradually developed a deeper understanding of the field.
Where do you work now?
I currently work as a Research & Development Scientist at Glanbia, where I develop high-protein foods including extruded snacks, cereals, oatmeals, yogurts, and frozen desserts such as soft serve and hard-pack ice cream. My work involves formulating products using both dairy proteins (whey and milk proteins) and plant-based proteins (pea and soy), with a focus on delivering nutritional value while maintaining desirable taste and texture.
A typical day involves designing product formulations using Genesis R&D software, which is a formulation tool used to develop recipes, calculate nutritional composition, and generate nutrition facts panels based on specific serving sizes. This allows for precise optimization of macronutrient targets such as protein, fiber, carbohydrates etc. while ensuring regulatory compliance. I also ensure that products meet customer specifications and defined nutritional requirements.
In addition, I conduct experiments at both lab and pilot scale using equipment such as MicroThermics systems, batch freezers, homogenizers, texture analyzers, and particle size analyzers to evaluate product performance. My role requires close collaboration with cross-functional teams, including flavor scientists, manufacturing, quality, and ingredient suppliers, to ensure successful scale-up and commercialization.
Along with my industry work, I am also actively involved with the Institute of Food Technologists (IFT), which is one of the largest professional organizations for food scientists. Through IFT, I volunteer on committees, participate in mentorship programs, review research submissions, and help support activities that encourage students and young professionals to pursue careers in food science.
How does your work benefit society?
I develop foods that are higher in protein, nutritionally balanced, and made with clean, wholesome ingredients. My work focuses on creating products that address evolving consumer demands, including lower sugar and sodium, increased fiber, and natural colors, while maintaining taste, safety, and overall quality. By integrating nutritional science with product innovation, I aim to deliver everyday foods that support healthier diets without compromising enjoyment or convenience.
Tell us an example of a specific memorable work you did that is very close to you
One project that was especially memorable for me was working on the development of a high-protein ice cream. Ice cream is known for its creamy texture and smooth mouthfeel, but increasing the protein content makes the formulation much more challenging. Proteins can alter the structure of a product and sometimes result in textures that are less smooth or slightly grainy due to ice crystals. During this project, I worked on several formulation trials where I experimented with different protein systems, stabilizers, and ingredient combinations to maintain the creamy texture, pleasant taste, and stability during freezing while also increasing the nutritional value. What made this project especially rewarding was seeing how food science principles such as protein functionality and freezing behavior can be used to improve a product that people already love.
Your advice to students based on your experience
My advice would be to stay curious about what you learn. Sometimes digging deeper into a topic can be surprisingly helpful and interesting. Food Science was not the obvious next step for me after completing a bachelor’s degree in Biotechnology. However, gaining experience through training programs, courses, and internships helped me discover a completely new and exciting career path. I would encourage students to look for opportunities and try to make the most of every chance to learn something new.
Future Plans
In the future, I hope to continue working on innovative and nutritious food and beverage products that help improve the quality of foods available to consumers. I am particularly interested in advancing research and product development in areas such as high-protein foods and healthier food formulations, which are becoming increasingly important as people look for foods that support better health. I also plan to continue contributing to the scientific community through professional organizations such as the Institute of Food Technologists, where I enjoy mentoring students and supporting scientific activities in the field. In the long term, I would like to grow into roles where I can guide younger scientists, collaborate with researchers and industry professionals, and contribute to innovation in the food industry.