The creators of this blog:

1. Tushar Trivedi graduated with Chemistry/Physics from St. Xaviers College and post-graduated from the Institute of Chemical Technology (ICT), Mumbai – formerly UDCT – specializing in Food Technology, through out with academic distinctions. This was followed by over four decades of quality professional experience in  processing and managing – both in the employee (at a Unit managed by NDDB and another sponsered by them) and consultancy. Headed a Mfg. Unit during its conversion and expansion into a 100 TPD Vanaspati Unit from a 50 TPD refinery and led it in steady state. Conversion of defunct batch deodorisers into efficient working ones, conversion of an old batch plant with mismactching sequential stage capacities into a continuous plant, rationalization of elaborate and haphazzard piping system into a neat and efficient one, launch of ‘vanaspati’ into tetrabricks, deep insights in hydrogenation of edible oils as a complex, multiphase reaction.. were the highlights.

 During the 20 years of  independent consulting, the main contribution was creation of a 60 TPD refinery from scratch with all the responsibilities was a milestone. It had several distinguishing features in terms of plant selection, building in ‘expandability’, layout, operating ease and efficiency and product quality. As planned, later took up doubling of the capacity with minimal downtime and expenses.

A relatively rare case of being an innovative, foodie food technologist, he has also collaborated with his wife Preeti in the kitchen for the last 20 years. A firm believer in ‘kitchen is the pilot plant’ and cooking is ‘domestic food processing’, he has combined food science and technology with ciulinery art. The result has been a series of innovations in domestic food processing and product development, with emphasis on material, energy and time efficiencies. Natural interest in human anatomy and physiology and proximity to  medical professionals all his life have helped develop insights in what food does and can do for health. Several differentiated health-foods on the ‘lab’ scale have been the result, with broad scale-up details worked out from the aforesaid plant scale experience. He will be the writer of all the blog posts and nothing will be derived from ‘open sources’; this blog is straight from him – this is who he is.

A formulation combining only totally natural food constituents is a result of years of research and experimentation. His family has been using it consistently for about 5 years and experienced its natural, magical effects of easing constipation totally harmlessly and improving colon health resulting in a boost to wellbeing. 

2. Preeti Trivedi is Tushar’s wife and a post-graduate chemist with a good academic record. Since marriage, for the last 40+ years, she has been a full time home-maker with focus on her family’s health and happiness. As Tushar’s collaborator in the lab called her kitchen, she sterilized glass bottles (meant for storing home-processed foods) some 20 years ago. Since then, she has (i) frozen mango and strawberry slices and pulp, versions of Shrikhand,   tomato puree’, ginger extract, lemon juice, gooseberry juice, shelled peas and green beans, (ii) made highly differentiated and value-added Chyavanprash and rose syrup and her own versions of individual spice powders, compounded spice powders (like multi-purpose garam masala and immunity boosting kahwa masala) and tomato ketchup, (iii) made dehydrated bitter guard (karela), fenugreek leaves (methi), gooseberry, ginger (sonth), mint leaves (pudina) and rose petals at home using minimal energy and with miniumal wastage and  (iv) steadfastly avoided artificial preservatives, colours and flavours. On the anvil: a nutritive tomato ketchup substitute without added sugar, salt and preservatives and, eventually, a nutritious chocolate analogue to challenge the increasingly expensive moulded chocolates. 

Her family starts mornings with her special vegetable source concentrates with magical health benefits. Her incorporation of the above-mentioned formulation into daily dishes has helped her fight off diabetes.

3. Shubhra Trivedi is Preeti and Tushar’s daughter, a fitness enthusiast and confirms having been a beneficiary of her parents’ food innovations. She is a Chemical Engineer from the Nirma University with distinction and holds the reputed CFA (USA) Charter. Passionate about Financial Analysis, she is a fast growing student and practitioner of the art and the science of valuing companies as a precursor to investing in them and plans to launch her own service in that area.

She has a total of 15 years of professional experience in the areas of Specialty Chemicals and Banking. She helps out with product development whenever possible but her main contribution is the conversion of all the written text into this blog as you experience it along with its maintenance. 

4. Ananya Trivedi, after graduation and 2 years’ quality engg. experience in India, left for the USA to pursue MS in Electrical and Computer Engg. at University of Michigan, Ann Arbor in August 2017.  After a 2.5 year stint as a Software Engineer at a reputed car automation company in the US (post MS), he has been pursuing PhD in Robotics enabled by AI in the US since January 2022. Author of appreciated research papers, he will soon complete his PhD. He contributes to this blog thru his experience of writing research papers and of American cooking ingredients and processed foods. He is a continuous resource to Shubhra in her Financial Analysis in terms of leveraging AI.