SUMMARY

Masters in Food Technology . Experience of working in manufacturing and pilot plant. I have experience of working in Product Development, Formulation, and Nutritional Labeling. Thorough knowledge of FSMA, FSPCA, HACCP and GMPs. Self-motivated. Have held supervisory positions and lead teams. Strong communication skills. Well-experienced on laboratory techniques, equipment. Experience of working in chemistry and microbiology labs. Strong computer skills. Detail oriented.

EDUCATION

Illinois Institute of Technology, Chicago

Masters in Food Technology August 2016

Relevant courses : New Food Product Development, Food Chemistry, Food Analysis

Vellore Institute of Technology, India

Bachelor of Technology (Biotechnology) May 2014

Relevant courses : Food Technology, Food Process Engineering, Biochemistry, Microbiology

WORK EXPERIENCE

Quality Assurance Intern - Parle Products Pvt. LTD, India May - November 2013

• Manufactured and Processed Parle 20-20 biscuits

• Assisted with sampling of raw materials, packaging materials, chemicals.

• Responsible for documentation and record maintenance as per QMS specifications.

• Responsible for preparation and standardization of chemical reagents used in testing of biscuit manufacturing according to ISO standards.

• Responsible for inspecting cleanliness, hygiene and sanitation of production area.

Associate Microbiologist - Allele Life Sciences, India June 2012- December 2012

Product Development of wine using orange peel offs

• Prepared starter yeast culture (Saccharomyces cerevisae) to initiate fermentation process and inoculated the orange peel samples

• Hydrolysis of Orange Peel Powder at acid concentrations of 0-1%.

• Performed Soluble Solids tests, Brix analysis, pH tests

• Studied different growth conditions over a period of 4 months

• HPLC analysis of sugars and inhibitory compounds

Research Assistant - School of Biosciences and Biotechnology May 2011- Dec 2011

Study the effect of citric acid and malic acid on sensory, physical and chemical properties of Orange Juice

• Added different amounts of citric acid and malic acid to the obtained lime-juice samples

• Performed pH tests. Sensory analysis was done using ANOVA

• Made plate-samples, stored it for a period of 21 days and calculated the microbial count

• Compared the sensory characteristics of orange juice with the industrial juice.

PROJECTS

Bench scale Product Development of Ready-to-Bake muffin dough January 2016-May 2016

Formulated refrigerated muffin dough and provided technical support for a unique concept of instant heart-healthy product focusing on weight loss

Conducted shelf-life analysis of ingredients.

Review current NLEA fact panels to comply with FDA regulations

Made a nutritional label. Followed HACCP and GMPs.

Graduate Research Assistant - Institute of Food Safety and Health/IIT March 2015-Present

Determination of Mycotoxins in Milk Based Products and Infant Formula using HPLC-Triple Quad

- Calibration of HPLC-Triple Quad

- Sample preparation using whole milk and mycotoxins

- Comprehensive analysis its mass spectrum based on modification of energies

- Development of SOP for detection and analysis of mycotoxin levels in milk

Analysis of Flavor Compounds in Apple and Orange Juice using GC-MS Head Space Analysis

-Identify flavor compounds present in fruit juices

-Sample extraction by Solid Phase Micro extraction

Identification of Aldehydes present in Infant Cereal using GC-MS Head Space Analysis.

- Calibration of 8 most commonly found aldehydes in Infant Cereal

- Qualitative analysis of aldehyde compounds in infant formula.

CERTIFICATIONS

FSPCA Preventive Controls for Human Foods

Preventive Controls - Qualified Individual, completed the Standard Curriculum of Preventive Controls in adjunct with FDA

HACCP Planning and Implementation : International HACCP Alliance required preliminary steps and seven principles

SKILLS

Clear understanding and working knowledge of Food Safety, HACCP, GMP requirements, Sanitation, and Quality Systems

Analytical skills: HPLC, LC-MS, GC-MS, Triple Quad, FLD, Centrifuge, pH Meter, Brix analysis, Inoculation, Aseptic Sampling, Biochemical Enzyme Assays, Molecular Biology Techniques, Cell Biology Techniques

Sample Preparation Skills: QUEChERs, Solid Phase Micro Extraction, Enhanced Phase Lipid Extraction

Software: FORMULATOR, MS Office, C (Basics), Windows XP/7

EXPERIENCE

Chair of Outreach and Communications : Food Science Club February 2016-Present

Advisory Board Member : TEDxIIT 2016 Nov 2015-April 2016

Chair of Marketing : TEDxIIT 2015 April-October 2015

Student Assistant for Food Safety Preventive Controls Alliance (FSPCA) May- September 2015

Member of Institute of Food Technologists September 2014-Present

Member of Spirulina Farming project under Engineers for Sustainable World (ESW)- Responsible for setting up

Spirulina farming tank

Delegate at India Emerge Youth Summit September 2013

Committee Coordinator-GraVITas, Technical Fest September 2012

Volunteer, National Service Scheme. Teaching basic English and Maths 2011-2012

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