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Food Safety Assistant

Chicago, Illinois, United States
June 04, 2018

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Master’s in Food Safety & Technology, Illinois Institute of Technology, Chicago, GPA 3.33 May 2018 Food Microbiology, Food Analysis, HACCP, Nutrition & Metabolism, Fundamentals of Food Science, Food Packaging, Food Product Development, Advance Food Process Engineering, Food Microbiology Lab Bachelor of Technology in Biotechnology, St Joseph’s College of Engineering, Anna University, India, GPA 3.5 May 2015 Bio-Process Engineering, Protein Engineering, Microbiology, Plant Biotechnology, Chemical Reaction Engineering, Unit Operation CERTIFICATION



Graduate Student Assistant, Institute for Food Safety & Health, IIT Chicago (06/2017 to present)

• Provided Support for project management pertaining to events, workshops and courses related to IFSH and FDA, maintained business relationships with industry and academia collaborators, participated in development of marketing for science-based audience.

Graduate Research Assistant, Institute for Food Safety & Health/ FDA, IIT Chicago (03/2017 to present)

• Experience as research assistant working on Food Safety & Processing using novel processing techniques.

• Carry out Microbiological plating, prepare media and reagent solution, Maintain the microbial culture, enumerating the microbial count and pour plates of various microbiological analysis. Calibrating and Maintaining the laboratory equipment.

• Hands on experience in using nonthermal processing methods, involved in operating High Pressure Processing (HPP) equipment in pilot plant.

• Working on high pressure processing in inactivating E.coli and Listeria species on fresh and frozen strawberries and blueberries prepared in GMP area and tested in biosafety level 2 Labs with the regulatory guidelines.

Quality Control Intern, Confident Agro Food Enterprise, Chennai, India (07/2015 to 05/2016)

• Monitored and documented the Brix content in the tomato sauce using refractometer and implemented quality testing program.

• Demonstrated high level of accuracy working in an assembly line as a quality control intern using the GMP guidelines.

• Supported document management for QA data entry and conducting quality evaluation experiment for the products that is being produced, documented and inspected the finished product and updated it in the QA database. PROJECTS

• Food safety plan for wine - HACCP

Developed and presented food safety plan for wine using real time and actual data obtained from winery. Identified food safety hazard and critical control point, Developed process flow and recall plan.

• Developed a new high fiber & protein rich frozen muffin - Product Development Hands on experience working in industrial kitchen at “Charlie baggs culinary innovation” to develop the formulated product in GMP kitchen and experimented the storage of the finished products. Developed nutrition facts, serving size details and ingredient statement for product using Formulator software. Designed the claim for product using code of federal regulations.

• Sustainable Packaging - Food Packaging

Developed different kind of sustainable packaging material.

• Project on advance food processing using novel technologies - Food Process Engineering Application of IR Radiation in food.

• Treating Arteriosclerosis using plant extract - Undergrad thesis Measured the serum lipid profile of healthy diet rats and performed antioxidant assays to study the effect of EGCG against hypercholesterolemia. Carried out research on lipid profile that showed an increased level of triglycerides, LDL and total cholesterol in high cholesterol diet fed rat using Western Blotting and PCR technique. SKILLS

R&D new food product • Equipment maintenance • Statistical analysis • MS Office proficient • Strong managerial skills • Swab Test

• Mathematical skills (to draw and interpret bar graph using the data collected in the lab) • Demonstrated leadership skills • Developing and implementing • SSOP • GLP • SQF •SOPs • Chromatographic Technique (HPLC) • Experience with pH meter and Refractometer • Good communication skills • Multi-Tasking


• Active participant in Food Science Club, IIT Chicago.

• Organized events at national level technical symposiums during undergrad.

• Student volunteer in NGO activities and participated in social cause driven events.

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