KOZHIKODE, KERALA — The Food Tech Research & Incubation Centre (FTRIC®), Kerala’s pioneering private research, incubation, and skill development center for food technology, is strengthening its commitment to supporting culinary entrepreneurs, food manufacturers, and restaurant owners through the expertise of its Project Director, Sabeer Mayakkara. Bringing over 14 years of robust industrial experience across production, planning, quality, and hygiene, Mayakkara spearheads initiatives that help food businesses build structured, system-driven operations that scale safely and profitably.
Bridging Science and Industrial Execution
Sabeer Mayakkara’s approach is rooted in an academic foundation in biosciences, holding a Bachelor’s degree in Biotechnology from the University of Calicut and a Master of Science in Microbiology from Bharathiar University. This background in microbiology and biotechnology gives him deep insight into food safety, shelf-life dynamics, contamination control, and recipe formulations at the microscopic level.
His operational career began in the United Arab Emirates as a Quality Control Inspector with Advanced Baking Concept in Dubai, where he managed quality protocols for frozen pastries, bakeries, and viennoiseries. He subsequently served for over 12 years as the Director of Operations at Foster Hotbread PVT. LTD., overseeing large-scale manufacturing of breads, rusks, cookies, cakes, and frying snacks.
Strategic Impact for Food Entrepreneurs and Restaurant Owners
Drawing from his extensive background in bakery science, product formulation, and plant operations, Sabeer Mayakkara works directly with incubatees and established food brands at FTRIC to transform culinary concepts into commercially viable, high-performing facilities:
- Factory and Restaurant Layout Execution: Designing ergonomic floor plans, efficient workflow pathways, and hygienic zoning to minimize cross-contamination risks and optimize operational throughput.
- System-Driven Hygiene & Audits: Shifting kitchen and plant management from ad-hoc supervision to robust, system-driven operations through Standard Operating Procedures (SOPs), rigorous internal audits, and staff hygiene training.
- Bakery Science & Formulation Standardization: Guiding bakery entrepreneurs through commercial recipe formulation, ingredient functionality, and batch consistency for long-term scalability.
- People Management & Process Planning: Structuring operational workflows, training floor supervisors, and aligning production benchmarks with broader business profitability.
“In the food sector, great taste is only half the battle; the real test lies in consistency, hygiene, and repeatable operational systems,” said Sabeer Mayakkara, Project Director of FTRIC. “Our goal at FTRIC is to equip entrepreneurs and restaurant owners with the right layouts, technical SOPs, and food safety frameworks so they can scale with complete confidence.”
Through hands-on project coordination and technical mentorship, Mayakkara continues to play an integral role in positioning FTRIC as a comprehensive growth accelerator for the food processing and hospitality sectors across Kerala and beyond.
About Food Tech Research & Incubation Centre (FTRIC®): Headquartered in Kozhikode, Kerala, FTRIC is the first private segment research, incubation, and skill development center for food technology in Kerala. FTRIC provides end-to-end consulting, recipe development, plant layout execution, regulatory advisory, and pilot incubation to empower food innovators and manufacturing businesses. +91 7736773999
