Training Quality

RAMYA G R

CONTACT NO: 869-***-****

MAIL ID : ***********@*****.***

CARRIER OBJECTIVE:

- Seeking a challenging job in reputed Institution to improve my Knowledge and leadership qualities and utilize the improved knowledge and skills for Institutional development and Individual growth. EDUCATIONAL DETAILS:

QUALIFICATION INSTITUITON PERCENTAGE YEAR

B.tech Biotechnology

St.Joseph’s College of

Engineering,Chennai

85.5

2016

H.S.C

Jai Saradha Vidyalaya

Mat.Hr.Sec.School,Tiruppur

93.5

2012

S.S.L.C

Tiruppur Public Matric

School, Tiruppur

90

2010

SPECIAL COURSES ATTENDED:

Certificate in CIEH Level 2 Principles of HACCP, NIST Institute Pvt. Ltd

Completed In-plant training in AAVIN, Coimbatore

Attended training in Processing of Spices, IICPT Tanjore

Attended workshop on Industrial Microbial Fermentation Technology, Biozeen, Bengaluru

Attended the Symposium on Neuroscience, Center for Biotechnology, Anna University, Chennai

Completed IBM software training conducted by IBM Career Education Program

Attended Training in C programming conducted by IIT Mumbai

Certificate in Cambridge English Language Assessment Test Experience:

1 Year - Higher secondary Chemistry teacher,

Higher class Science teacher.

6 months - Communicative English Trainer in Bright star educational institution. AREAS OF INTEREST:

• Food processing

• Agricultural Biotechnology

• Microbiology

PROJECT DETAILS:

FOOD PROCESSING AND QUALITY TESTING

Microbial safety of Fruit salad and Effect of Natural Antimicrobial agents and Value addition

(Wine)

This study was conducted on street-vended fruit salad, to determine their microbial quality using plating techniques. Several food pathogens were isolated from the fruit salad and was treated with natural antimicrobial agents such as Mint leaves and Mango ginger. Proximate analysis, Phytochemical screening was done in fruit salad. From the fruit salad, the value added product i.e., Wine was developed. Alcohol content, pH, Total soluble solids, Titratable acidity, Acetic acid content, Vitamin C content was analyzed in the Fruit juice and Wine.

DECLARATION:

I do hereby declare that all the details furnished above are true to the best of my knowledge and belief.

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