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Siddharth Bhide

from San Francisco, CA
Age ~33
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Related to:
Neil M Bhide, 29Maheshwar P Varshney, 96Pallavi M Bhide, 69Anita Varshney, 64Deepa Bhide
Connected to:
Aditi Bhide, 41Arvind K Bhide, 85Divya V Bhide, 43Gaurang Bhide, 35Kanchan P Bhide, 46Madhav P Bhide, 65Milind B Bhide, 45Parag M Bhide, 50Vaishali V Bhide, 52Hamila Bhika, 62

Siddharth Bhide Phones & Addresses

  • San Francisco, CA
  • Oakland, CA
  • East Brunswick, NJ
  • New Brunswick, NJ

Resumes

Resumes

Siddharth Bhide Photo 1

Science And Technology Specialist

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Location:
17 Diana Ct, East Brunswick, NJ 08816
Industry:
Food Production
Work:
Just May 2019 - Jul 2019
Food Scientist Ii
The Good Food Institute India May 2019 - Jul 2019
Science and Technology Specialist
Just Nov 2015 - Apr 2019
Food Scientist I
General Mills Jun 2015 - Aug 2015
Research and Development Intern
Rutgers University Oct 2014 - May 2015
Part-Time Research Assistant
Education:
Rutgers University 2012 - 2015
Masters, Food Science P.g. College of Law, Basheerbagh 2008 - 2012
Bachelors
Skills:
Food Microbiology
Food Science
Microsoft Office
Product Development
Research
Quality Assurance
Food Technology
Microsoft Excel
Powerpoint
Teamwork
Matlab
Microsoft Word
Food Engineering
Public Speaking
C++
C
English
Windows
Interests:
Social Services
Children
Economic Empowerment
Education
Environment
Science and Technology
Animal Welfare
Health
Languages:
English
French
Hindi
Marathi
Certifications:
Haccp Plan Development For Food Processors
Diplã´me D'ã©Tudes En Langue Franã§Aise (Delf) B1
Diplôme D'études En Langue Française (Delf) B1
The New Jersey Agricultural Experiment Station, Rutgers University, Nj, Usa
International Centre For French Studies, French Ministry of Education
Siddharth Bhide Photo 2

Siddharth Bhide

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Publications

Us Patents

Functional Mung Bean-Derived Compositions

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US Patent:
20200352195, Nov 12, 2020
Filed:
May 31, 2019
Appl. No.:
16/428835
Inventors:
- San Francisco CA, US
Siddharth Bhide - San Francisco CA, US
Brenna Gibson - San Francisco CA, US
Camilla Hall - San Jose CA, US
Malgorzata Jakubasch - Laguna Nigel CA, US
Jake Kleiner - Mill Valley CA, US
Viviane Lanquar - Redwood City CA, US
Swetha Mahadevan - Oakland CA, US
Trevor Niekowal - Oakland CA, US
Jade Proulx - Redwood City CA, US
Ben Roche - San Francisco CA, US
Meng Xu - Cupertino CA, US
James Flatt - San Francisco CA, US
Nathaniel Park - San Francisco CA, US
International Classification:
A23J 1/14
A23G 9/38
A23J 3/22
A23L 13/40
A23L 15/00
A23L 7/109
A21D 13/40
A23C 9/152
A23C 13/12
A23C 15/12
A23L 2/66
C07K 1/36
C07K 14/415
A21D 2/26
A23C 11/06
A23C 20/00
A23J 3/14
C07K 1/14
C07K 1/30
C07K 1/34
Abstract:
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Functional Adzuki Bean-Derived Compositions

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US Patent:
20170265505, Sep 21, 2017
Filed:
Feb 17, 2017
Appl. No.:
15/436724
Inventors:
- San Francisco CA, US
Siddharth Bhide - San Francisco CA, US
Brenna Gibson - San Francisco CA, US
Camilla Hall - San Jose CA, US
Malgorzata Jakubasch - Laguna Nigel CA, US
Jake Kleiner - Mill Valley CA, US
Viviane Lanquar - Redwood City CA, US
Swetha Mahadevan - Oakland CA, US
Trevor Niekowal - Oakland CA, US
Jade Proulx - Redwood City CA, US
Ben Roche - San Francisco CA, US
Meng Xu - Cupertino CA, US
James Flatt - San Francisco CA, US
Assignee:
Hampton Creek, Inc. - San Francisco CA
International Classification:
A23L 11/00
A23L 2/52
A23L 33/105
A23G 9/38
A21D 13/40
A23C 19/076
A21D 10/00
A23C 11/06
A23L 15/00
A23L 27/00
Abstract:
Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Functional Mung Bean-Derived Compositions

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US Patent:
20170238590, Aug 24, 2017
Filed:
Feb 17, 2017
Appl. No.:
15/436711
Inventors:
- San Francisco CA, US
Siddharth Bhide - San Francisco CA, US
Brenna Gibson - San Francisco CA, US
Camilla Hall - San Jose CA, US
Malgorzata Jakubasch - Laguna Nigel CA, US
Jake Kleiner - Mill Valley CA, US
Viviane Lanquar - Redwood City CA, US
Swetha Mahadevan - Oakland CA, US
Trevor Niekowal - Oakland CA, US
Jade Proulx - Redwood City CA, US
Ben Roche - San Francisco CA, US
Meng Xu - Cupertino CA, US
James Flatt - San Francisco CA, US
Nathaniel Park - San Francisco CA, US
Assignee:
Hampton Creek, Inc. - San Francisco CA
International Classification:
A23L 15/00
C07K 1/36
A23C 13/12
A23L 13/40
A23L 2/66
A23C 15/12
A21D 13/40
A23L 7/109
C07K 14/415
A23C 9/152
Abstract:
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
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Siddharth Bhide from San Francisco, CA, age ~33 Get Report