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Developed shrimp flavor extract in solid and liquid form
Development of the Shrimp Flavour Extract as an Additive for Seafood Sausage
During my internship at Dives Foods (Pvt) Ltd, I was assigned a major individual project aimed at developing a shrimp flavour extract powder to be used as a natural additive in the formulation of seafood sausages. This task was aligned with the company’s objectives of product innovation, value addition, and utilization of seafood by-products. The extract was developed from shrimp heads—typically considered waste—thus promoting sustainability while enhancing the flavor profile of value-added fish products.
As a student intern, I led the end-to-end execution of the project—from ingredient preparation, blending, and drying to sensory testing. I maintained a detailed project log, coordinated raw material procurement, and ensured compliance with food safety practices throughout the process. I also collaborated with the R&D and QA departments to assess the product’s sensory attributes and explore its integration into sausage recipes.
This project not only enriched my practical knowledge but also contributed toward the company’s innovation goals by offering a sustainable solution to seafood by-product utilization.
Finalize the Document of New Product Development Procedure
During my internship at Dives Foods (Pvt) Ltd, I was assigned the task of finalizing the New Product Development (NPD) Procedure document. This was a critical responsibility aimed at establishing a structured approach for developing and launching new value-added seafood products in compliance with food safety and quality standards.
To complete this task, I reviewed international food safety standards such as ISO 22000:2018, IFS Food v8, and BRCGS Issue 9 to align the procedure with global best practices, referred to the existing NPD procedure of Lihini Seafoods (Pvt) Ltd, which served as a practical local benchmark.
Structured the document to include key stages of the NPD process such as:
Idea generation and feasibility analysis
Ingredient and supplier approval
Product formulation and trial production
Sensory evaluation and shelf-life testing
Packaging development and label review
Internal approval, documentation, and production launch
This document ensures that every new product introduced by Dives Foods meets safety, quality, legal, and customer requirements from concept to market delivery.
Click NPD to view the document.
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