Virendra Landge ** Wayne Ave Apt *** Suffern NY **901

785-***-**** abivtk@r.postjobfree.com

Objective

To obtain a full time position as a Food Scientist or Food Technologist in a

growth oriented company utilizing my educational knowledge, skills & experience

Education

Kansas State University, Manhattan, KS December 2009

Master of Science in Food Science

GPA: 3.6/4.0

Thesis title: 'Quality of yogurt supplemented with whey protein

concentrate and effects of whey protein denaturation'

Certificate, 'Implementation of HACCP', Kansas State University Summer 2009

Mumbai University, Mumbai, India May 2005

Bachelor of Technology in Food Engineering & Technology

Minor in Chemical Engineering

Experience

Food and Nutrition Technician May 2010-Present

Pepsi Cola Company, www.pepsi.com,Valhalla, NY

Conducting routine and non-routine (fundamental research)

laboratory work in New Dairy Product development in Innovation

group

Conducting experiments of dairy beverages where processing or

analyses include use of homogenizer, hot-fill, Microthermics, CEM

fat and solids analyzer, Horiba particle size analyzer,

microscopic imaging, viscometers, refractometers, pH, TA

analyzers, etc.

Conducting periodic sensory analyses, which includes discussion,

finalization of products

Preparing for scale up of products in pilot plant trial

Maintaining and keeping track of products, ingredients and

supplies

Quality Assurance Intern Jan 2010-Mar 2010

Emmi Roth Kase USA Ltd. www.emmiusa.com, Valley Cottage, NY

Learnt production planning (manufacturing, online quality

management and packaging), quality control (HACCP implementation,

certifications, day today testing) of Swiss cheeses (Emmentaler,

Gruyere and specialty cheeses) Caf Latte (Mocha, Light,

Macchiato, Cappuccino) and Flavored yogurts (11 varieties) in

Switzerland for 2 weeks

Made quality reports containing microbial, sensory and analytical

quality and tracked various parameters for corrections

Worked with planning personnel for production management and

inventory control

Graduate Research Assistant,

Kansas State University, Manhattan, KS Jan 2007 - Oct

Studied effect of heat treatment & time over the different 2009

quality aspects of yogurt

Developed a process having set yogurt with minimal whey protein

denaturation

Worked potentially on food engineering, processing &

microbiological aspects of yogurt

Familiar with the use of Bohlin VOR rheometer (Malvern

Instruments), TAXT2 textural analyzer (Stable Micro System),

Centrifuge (Fischer Marathon 21000R), Colorimeter (Hunter

Laboratories), Spectrophotometer (Gensys 5 Thermo Electron

corporation), HPLC and GC (Hewlett Packard), Biofermenter (New

Brunswick Science, Bioflo 3000), Autoclave (AMSCO Eagle American

Sterilizer)

Graduate Teaching Assistant, Jan 2007 - May

Kansas State University, Manhattan, KS 2008

Co-Instructor for Food Product Evaluation (FDSCI 430)

Co-Instructor for Fundamentals of Milk Processing (ASI 405)

Co-Instructor Dairy Foods Processing & Technology (ASI 608)

Experienced in milk, butter, cheese and ice-cream, production

Demonstrated tests in laboratories

Supervised & assisted students in the experiments in laboratories

Assisted students to understand manufacturing practices in

K-state Dairy Plant

Technical Support May 2005 - May

Marketing Executive, G.C. Chemie Pharmie Ltd. Mumbai, India 2006

www.gccpl.com

Supported clientele with technical support in development and

quality control of nutraceutical products

Effected communications in different technical as well as

nontechnical departments such as R&D, Quality Control,

operations, Administration, Procurement, Sales & Marketing

Identified & studied trends & potential in nutraceutical field

for business development

Summer Intern May 2004 - Jun

Maharashtra Agro & Fruit Processing Corporation, Pune, India 2004

Studied mango pulp processing and quality control at lower

temperature

Supervised and controlled Production lines, Storage and Quality

control

Summer Intern May 2003 - Jun

Frolic Foods, Mumbai, India 2003

Studied different instant food products as their formulations

Developed an instant food formulation

Analyzed instant food market potential for particular food

products

Publications and Presentation

Landge V. & Schmidt K. 2008. Comparison of physical properties of yogurt made from

milk treated at different temperatures. Proc. of International Conference and Food

Expo, Institute of Food Technologist, New Orleans, LA

Landge V. 2005. Biodegradable Packaging material for food products. Proc. of

International Conference, Dharmsinha Institute of Technology. Gujrat, India

Landge V. & Desai S. 2005. Membrane Processes: Novel Ways of Separation. Proc. of

National Conference. Vishwakarma Institute of Technology, Maharashtra, India

Landge V. and Desai S. 2004 Affinity Chromatography for separation of biomolecules

Proc. National Conference, Tamilnadu, India

Honors and Leadership Activities

Awarded Lewis Ani Scholarship, College of Agriculture, Kansas

State University Aug 2007

Awarded Travel Scholarship, Graduate School, Kansas State

University Aug 2008

Student Representative, University Relations Committee, Kansas Mar 2007 -

State University Mar 2008

Student Representative, University Parking Council, Kansas Mar 2007 - Mar

State University 2008

Representative, Kansas State University, Regional Food Science

Quiz Bowl, IFT, Dallas, TX Mar 2008

Active Member, Institute of Food Technologists, Chicago, IL Dec 2007 -

present

Chief Editor, Vihar05 - Residence Hall Magazine, Mumbai, India, Jun 2004 -

Jun 2005

Awarded, Most Dedicated Resident, for cultural work, Residence

Hall, Mumbai, India Oct 2002

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