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Sahana Yaragatti

@sahanayaragatti

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I develop flavour, texture, and sensory-led food formulations for better-for-you products.

Netherlands

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What I'm looking for

I’m looking to solve flavour, texture, and sensory challenges on a plant-based, better-for-you snack or meal development team, contributing hands-on formulation, sensory testing, and scale-up experience.

I develop flavour, texture, and sensory-led food products, from sugar-reduced dairy applications to novel hot-crispy, cold-creamy concepts for Unilever’s Food Innovation Hive.

At Kodo Feeds, I co-founded Pupa Bite and led formulation and shelf-life R&D, extending shelf life by six months, reducing lipid oxidation by 20%, and scaling production to 4,500 kg per month. I translate technical testing and customer feedback into practical formulation improvements.

My Wageningen Food Technology research combines ingredient functionality, emulsions, protein structuring, sensory science, and scale-up. I’m looking to bring this hands-on taste, texture, and sensory background to plant-based, better-for-you snack and meal development.

Experience

Work history, roles, and key accomplishments

Co-Founder and Product Developer

Kodo Feeds Private Limited

Sep 2021 - Jul 2025 (3 years 10 months)

Co-founded and scaled a circular-economy ingredient startup, formulating a novel functional feed ingredient and leading shelf-life R&D. Optimized formulation and process parameters, improving yield and extending shelf life.

ISO 22000 HACCP GMP Formulation Shelf Life Testing Lipid Oxidation Protein Denaturation Scale Up Process Optimization Product Development

Research Intern

CSIR-Central Food Technology Research Institute (CFTRI)

Feb 2022 - May 2022 (3 months)

Developed and validated gluten-free wafer/waffle formulations, coordinating trained sensory panels and instrumental texture profiling. Characterized water binding, starch gelatinization, and batter rheology to optimize processing.

QDA TPAs Colorimetry Rheology Starch Gelatinization Maillard Reaction Glass Transition Temperature Product Development Sensory Evaluations

Education

Degrees, certifications, and relevant coursework

Google

Certificate, Project Management

2026 - 2026

Certification in Agile Project Management.

Wageningen University and Research

Master of Science, Food Technology

2023 - 2026

Activities and societies: Relevant coursework: Food Ingredient Functionality, Food Structuring, Food Flavour Design, Instrumental Sensory Sciences, Sensory Perception & Consumer Preference, Product Properties and Consumer Wishes, Becoming Food: Cellular Agriculture.

M.Sc. in Food Technology with coursework in food ingredient functionality, food structuring, and sensory science. Research practice on wheat pre-treatment and master thesis on solid-state fermentation for lycopene extraction.

Standard Academy

Certificate, Food Safety

2022 - 2022

Certification in Good Manufacturing Practices for Food Safety.

Magine Solutions Team

Certificate, Food Safety

2022 - 2022

Certification in ISO 22000:2018 HACCP Hazard Analysis Critical Control Point.

University of Agricultural Sciences, Dharwad

Bachelor of Technology, Food Technology

2018 - 2022

Activities and societies: Relevant coursework: Food Processing and Technology, Food Engineering, Food Trade and Business Management, Food Science & Nutrition, Food Microbiology.

B.Tech in Food Technology with coursework in food processing, engineering, and microbiology. Bachelor thesis on consumer behaviour towards baked food products.