Prashant Kalange

Prashant Kalange: Email & Phone Number

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Research Associate at ROHA DRIED INGREDIENTS LIMITED (Formerly SARAF FOODS LIMITED)|Mumbai, Maharashtra, India

Location:

Mumbai, Maharashtra, India

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Last updated: 2026-03-24
Updated: 2026-03-24

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Work Experience 3 years

Research Associate at ROHA DRIED INGREDIENTS LIMITED (Formerly SARAF FOODS LIMITED)

Feb 2026 - Current

Research and Development Executive at Swani Spice Mills Pvt Ltd

Mar 2024 - Feb 2026

Food Technologist in Freeze Drying Technique at P2S Food Processes

Feb 2023 - Mar 2024

Prashant Kalange started working in 2023, then the employee has changed 2 companies and 2 jobs. On average, Prashant Kalange works for one company for 1 year 1 month.

Their professional focus is Analytical Skills, Communication, and English across 3 core areas.

Education

Bachelor's degree at Shivaji University

Master's in Food Science and Technology at Shivaji University

Frequently Asked Questions

What is Prashant Kalange's email address?

SignalHire found a verified business email address for Prashant Kalange: k********t@roha.com.

What is Prashant Kalange's phone number?

SignalHire found a verified phone number for Prashant Kalange: +91-***-***-5359.

How do I contact Prashant Kalange at ROHA DRIED INGREDIENTS LIMITED (Formerly SARAF FOODS LIMITED)?

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What is Prashant Kalange's professional background?

Prashant Kalange has 3 years of professional experience. They have held roles including Research and Development Executive, and Food Technologist in Freeze Drying Technique at companies such as Swani Spice Mills Pvt Ltd, and P2S Food Processes. Their education includes Bachelor's degree from Shivaji University, and Master's in Food Science and Technology from Shivaji University.

Is Prashant Kalange's contact information up to date?

Yes. Prashant Kalange's SignalHire profile was last updated on 24 March 2026, reflecting their current position as Research Associate at ROHA DRIED INGREDIENTS LIMITED (Formerly SARAF FOODS LIMITED) in Vaghodia , Gujarat, India.

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