Subhagya .

Subhagya is a skilled Product Manager B2B in the Ingredient System at DöhlerGroup, a position held since October 2021, following a tenure as a Research and Development Intern at Mars where research focused on the effects of pH on egg albumen powder's foaming properties in nougat. Prior experience at DöhlerGroup included roles as Executive Technical Project Manager and Management Trainee, leading projects from conception to launch and developing products across various categories. Subhagya's internship experiences include work at Glaxo Smith Kline Consumer Healthcare, Dabur Research Foundation, KOHINOOR SPECIALITY FOODS, and University of Nebraska-Lincoln, covering areas in quality assurance, nutraceutical research, and food safety. Subhagya holds an ongoing European Master in Food Studies from Wageningen University & Research and has completed several degrees focused on food technology and engineering from institutions such as University College Cork and AgroParisTech.