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Mohammed Salahudeen Abdul Rahaman

Mohammed Salahudeen Abdul Rahaman

Food Technologist


About Mohammed Salahudeen Abdul Rahaman:

● Dynamic and results-oriented professional with over three years of experience in the food industry, specializing in food science and technology. Holds a Master’s degree from the National University of Singapore and a Bachelor’s degree from Crescent University, India 
● Proven track record in new product development (NPD), project management, regulatory compliance, and laboratory management. Utilizes cutting-edge technologies and problem-solving strategies to deliver optimal results. Committed to continuous learning and professional growth.


Food Technologist (R&D) Innovation                                                                        Jan ‘22 – Present

Growthwell Singapore Private Limited                                                                            Singapore

  • New Product Development (NPD) projects: 
  1. Developed clean-label plant-based meat and seafood analogues using High Moisture Extrusion (HME) Technology which involves designed end-to-end process, conducted experimental trials, and sourced ingredients; successfully launched innovative products, increasing production efficiency by 20%
  2. Enhanced product shelf life using proteins, hydrocolloids and preservatives, conducted extensive research and optimized process flows, created cost-effective and high-quality products in combinations of HME & TVP, improving product portfolio
  3. Managed 3+ Asian culinary sauce projects with protein inclusion, employing Retort processing technology for shelf stable RTC/RTE sauce pouches
  4. Worked on coating and breading projects for retail market product launch, focusing on crunchy, crispy and flaky textural outcomes with distinctive taste profiles like Sweet & Spicy and Salt & Pepper, improving market reception
  5. Improved existing products by fortifying them with nutrients like protein, fiber, and fatty acids, and reducing sodium content, achieving Healthier Choice products for the local Singapore market
  • Cross-functional Leadership: Orchestrated cross-functional team meetings; accelerated NPD project timelines by 20% through effective collaboration and insights integration 
  • Sensory Evaluations and Shelf-life Studies: Conducted descriptive sensory evaluations and shelf-life studies, maintained meticulous records that ensured data integrity, contributed to continuous improvement and successful product validation
  • Regulatory Compliance: Ensured strict adherence to country-specific regulations, labeling requirements, and industry standards throughout the development cycle, ensuring compliance and market readiness
  • Scale-up and Commercialization: Successfully scaled up 15+ projects from conception/lab scale to commercialization, developed SOPs for Quality and Production teams, proactively identifying and troubleshooting operational issues to enhance process efficiency and cost-effectiveness
  • Supplier Liaison: Established productive relationships with suppliers, sourced high-quality ingredients, and evaluated the acceptability of raw materials based on various criteria like solubility, stability, nutritional profile
  • Halal Compliance: Strengthened Halal compliance protocols in the organization, serving as a representative and ensured strict adherence during ingredient procurement, supporting market inclusivity,and being involved in all internal/external audits
  • Laboratory Administration: Managed R&D pilot lab facilities, overseeing equipment calibration, preventive maintenance, and utility procurement, ensuring an efficient laboratory environment to support NPD initiatives


Graduate Research Assistant - Food Processing and Food Analysis Laboratory    Jan ‘20 – May ‘21

National University of Singapore                                                                                              Singapore  

  • Research Project Synopsis: Conducted research on food fermentation for sustainability and 100% waste valorization; designed experiments, performed cell enumeration, & analyzed volatile/non-volatile compounds using chromatographic techniques HPLC & GC-MS coupled FID, published findings in LWT - Food Science and Technology journal with an impact factor of 4.006
  • Risk Assessment and GLPs: Enrolled in laboratory safety courses and conducted risk assessments for each laboratory activities, and maintained a safe laboratory environment and adhered to Good Laboratory Practices (GLP)
  • Statistical Analysis: Performed statistical analysis for fermentation and volatile profiles using ANOVA, Tukey’s test (SPSS) and PCA via MATLAB for data analysis, provided accurate data interpretation, enhancing research quality
  • Supply Chain Overhaul: Optimized supply chain protocols, overhauled storage and distribution procedures; reduced expenses and improved storage functions in the allocated section
  • Record keeping: Ensured proper documentation of research work, followed GLP for experiments and documented all processes, ensured data integrity and reliability for future research


Quality Assurance Intern – Food Analysis Laboratory and Production Plant        May ‘18 – Aug ‘18

The Pondicherry Co-Operative Milk Producers' Union Ltd                                           Puducherry, India

  • Project Support: Supported product development based on customer’s requests by collaborated with food technologists and microbiologists on projects, successfully completed 2-3+ final product prototypes
  • Quality Control Activities: Maintained accurate QC documentation and reports, ensured quality control and food safety in the production plant, conducted routine QC checks and raw materials inspection as per HACCP Plan; achieved 100% implementation of critical control points (CCPs) 
  • Production Equipment Oversight: Monitored production equipment operations, ensured smooth operation of homogenizer, spray dryers & pasteurizers lines, maintained efficient production processes
  • QC Laboratory tests: Performed routine QC testing for raw materials and finished products, conducted physio-chemical (Appearance, flavor, fat %, SNF % & MBRT test) and microbiological (SPC & Coliforms), ensured product quality and compliance with standards


Master of Science in Food Science and Human Nutrition                                            Jan ‘20 – Sep ‘21

National University of Singapore                                                                                                  Singapore

  • Relevant Coursework: Rheology and Textural property, Advanced Food Fermentation, Advanced Food Microbiology and Food Safety, Food processing Engineering, Sensory & Dairy Science, Modern Human Nutrition and Functional Foods

Bachelor of Technology in Biotechnology                                                                      Aug ‘15 – May ‘19

BS Abdur Rahman Crescent Institute of Science and Technology                                       Chennai, India

  • Relevant Coursework: Biochemistry, Bio-organic chemistry, Microbiology, Cell biology, Plant biotechnology, Industrial biotechnology, Enzyme technology, Bioinformatics, Environmental Science and Engineering

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