Indraneil Mukherjee

Indraneil Mukherjee

Company: Mondelez International

Job title: Associate Principal Scientist, Ingredient Research

Bio:

Indraneil Mukherjee, PhD, is currently an Associate Principal Scientist within the Research & Nutrition function at Mondelez International. He is currently focused on various cross-category projects within the sugar and calorie reduction platform.
With over 12 years experience in the food industry, his technical expertise and interests span a number of diverse areas such as carbohydrate fundamentals, novel ingredient development, nutrition, food material science, and analytical techniques. In addition to inventing / developing several proprietary technologies for Mondelez, he has authored research articles in journals such as British Journal of Nutrition, Carbohydrate Polymers, Food Hydrocolloids, Journal of Thermal Analysis & Calorimetry, etc., and presented at conferences including AACCI International. He has also chaired the food science session of the North American Thermal Analysis Society on multiple occasions.

Indraneil Mukherjee completed his doctoral degree in Chemistry under the supervision of Prof. Yen Wei at Drexel University, Philadelphia, USA. His thesis explored the development of novel mesoporous silica materials for application in dental composites, as well as, synthesis and characterization of novel aromatic polysiloxanes containing curcumin in repeat unit as a bio–based synthetic polymer with potential application in anti–inflammatory implants. He also holds a bachelor’s degree in Polymer Engineering from University of Pune, India.

Outside of professional life, he enjoys discussing renewable energy technologies, the works of Tolkien, real-time strategy games, and follows ice hockey and cricket.

Seminars:

Crystalline soluble fibers deliver sugar-like mouthfeel in fat-continuous systems (chocolate & fillings) 4:50 pm

Soluble fibers generate an undesirable sticky, gummy mouthfeel in fat-continuous products (chocolate & fat-based fillings) This problem occurs because soluble fibers are always in the amorphous state (spray-dried/ drum-dried, etc.) Crystalline soluble fibers can overcome this problem and deliver the desired sugar-like mouthfeel in fat-continuous productsRead more

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