Engineering Project

Akul Hiremath

RESEARCH EXPERIENCE

Mar – May **17 QA Intern – Roland Foods

NLEA Project

Research and investigate proper labelling of ingredients. Assure supplier compliance with product consistency among multiple suppliers. Evaluate GMO, allergen statement and gluten statements from all suppliers. Work with creative and purchasing department regarding label compliance. Evaluate supplier information to verify product compliance against company standards, labeling laws and regulation.

June 2016 R&D Intern – Rutgers

Analysis of Gluten free extruded pasta.

Pasta flour was made with varying concentrations of pea flour, cassava and starch. This flour was subjected through the process of extrusion and get spaghetti pasta. Various tests such as texture analysis, cooking time, and water retention were conducted to best match the same characters of a store bought pasta

Jan – May 2013 Production of Designer Food: Yogurt (patented)

Funded by the government of Karnataka, India.

Yogurt was enriched with various fruits and vegetables, some of it being indigenous to India. Standard tests such as pH, syneresis, total protein content etc. were conducted on the enriched yogurt. Next the product was lyophilized to increase shelf life and the same tests were conducted to see the difference before and after lyophilization. We found an 80% retention of properties after lyophilization.

EDUCATION

2015 - 2017 Masters of Business and Science in Food Science. GPA – 3.33

Rutgers University, New Brunswick

2009 - 2013 Bachelor of Engineering in Biotechnology. GPA- 3.76

Rastreeya Vidyalaya College of Engineering, Bangalore

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