Hi, I am Garusha Jain, an Agricultural & Food Biotechnologist from India.

Impact Statement
I am a Mumbai-based New Product Development Consultant specializing in food and flavor development. I hold a Master's degree in Food Biotechnology from the Institute of Chemical Technology (ICT) Mumbai and a Bachelor's degree in Biotechnology from Punjab Agricultural University, Ludhiana.
With two years of experience at Mondelez International, I bring a strong foundation in food science, research, and development to help companies create innovative and delicious food products. My expertise lies in leveraging my understanding of ingredient interactions, flavor chemistry, and food processing to develop market-ready solutions. I am also deeply passionate about sustainable food practices and offer consulting services in food waste valorization using microbial transformation techniques.
My approach is rooted in a systems-thinking perspective, allowing me to tackle complex challenges and deliver impactful results. I am committed to developing food products that are not only delicious and nutritious but also affordable and accessible.
Key Skills: New Product Development, Plant-Based Food Formulation, Flavor Development, Sensory Evaluation, Food Processing, Food Safety, Regulatory Compliance (India), Project Management, Data Analysis, Waste Valorization, Microbial Transformation.
Let's collaborate to bring your next innovative food product to life!
Work Experience
- 2024 - Present : Sattva Eco Solutions - Co-founder
- 2022 - 2024 : Mondelez International Inc. - Research & Development
- 2021 - 2022 : Thought for Food - Global Cohort - Game Changers Lab-Accelerator Program
Education
- 2020 - 2022 : Master of Technology - Food Biotechnology from Institute Of Chemical Technology, Mumbai, India
- 2016 - 2020 : Bachelor of Technology - Biotechnology from Punjab Agricultural University, Ludhiana, India
Selected Work
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Extraction of Bioactive Compounds from Tropical Fruit Processing Waste: Investigation of pineapple peel as substrate for extraction of hydroxycinnamic acids such as ferulic acid and p-coumaric acid, and the potential of Pseudomonas fluorescens-V15 to bio-transform ferulic acid into vanilla flavour compounds.
- Development of RNAi construct using whitefly (Bemisia tabaci) vital genes
- Genetic transformation of RNAi construct in Guava (Psidium guajava) for fruit fly resistance
- Effect of pre-sowing treatments on germination efficiency in winter guava (Psidium guajava L.) cv. Allahabad Safeda