Food Safety Processing

Vikendra Dabash, Ph.D.

Date of birth: **/**/**** Nationality: Indian Gender: Male Phone number:

+91-903******* (Mobile) Email address: **************@*****.*** Email address: **************@**********.*** LinkedIn: https://www.linkedin.com/in/vikendra-dabash-ph-d-48341072 Address: 1- mainstreet, Village - Mindkali, Post office - Budhana, 251309, District - Muzaffarnagar, State - UttarPardesh, India (Home) I am Vikendra Dabash Ph.D. In Food Chemistry and Technology. Field

R&D, Food Quality and assurance, Food Processing, New product development, Dairy technology, Packaging, and Food Safety

01/07/2022 – 30/06/2023 Portugal

POSTDOCTORAL RESEARCHER UNIVERSITY OF PORTO

Achievement:

I. As a postdoctoral researcher, I successfully applied and optimized heating and enzymatic treatment techniques that effectively reduced the allergenic potential of nuts and milk food products. II. Developed flour formulations that effectively improved rheological properties, mitigated acrylamide formation, and enhanced the overall quality of wheat flour cookies, contributing to advancements in both food safety and consumer satisfaction in baked cookies. 11/03/2011 – 16/10/2016 India

PRODUCTION EXECUTIVE FOODS AND INNS LTD.

Achievement:

I. As a quality and production executive, successfully implemented quality improvement by introducing standardized operating procedures (SOPs), conducting regular quality audits, and implementing quality control measures at each stage of production to ensure compliance with food safety standards and customer requirements within the manufacturing process, resulting in enhanced product quality and consistency.

II. Implemented lean manufacturing principles, optimized production scheduling, and introduced automation or technology upgrades to streamline operations and minimize waste. III. In the production and quality division, I trained 8 bachelor and master trainee students. 15/08/2009 – 28/02/2011 India

QUALITY ASSURANCE OFFICER GOLDWIN AGRO FOODS PVT LTD Achievements:

I. The implementation of an integrated quality management system incorporating HACCP (Hazard Analysis and Critical Control Points) and FSSAI standards was a success. II. Ensured compliance with regulatory requirements and maintained consistently high product quality by rigorous monitoring of raw materials, production processes, and finished products. ABOUT ME

WORK INTREST

WORK EXPERIENCE

27/10/2016 – 07/04/2022 Czechia

DOCTOR OF PHILOSOPHY (PH.D.) Tomas Bata University in Zlin Field of study Food Chemistry and Technology

Thesis Effect of Enzyme on the Rheological Characteristics of gluten-free Dough and Bread 01/07/2007 – 09/07/2009 Jhansi, India

MASTER IN SCIENCE (M.SC.) Bundelkhand University

Field of study Food Science & Technology Final grade First Division Thesis Evaluation of Rice Bran Filled Low-density polyethylene films for microwave heating of foods 01/07/2003 – 30/06/2006 Meerut, India

BACHELOR IN SCIENCE Chaudhary Charan Singh University Field of study Biology, Chemistry Final grade Second Division 01/04/2018 – 31/07/2018 Fulda, Germany

VISITING DOCTORAL RESEARCH STUDENTSHIP Fulda University of Applied Sciences Field of study Food process characterization

01/02/2009 – 30/04/2009 Mysore, India

VISITING MASTER'S RESEARCH STUDENT (M.SC.) Defense Food Research Laboratory Thesis Evaluation of Rice Bran Filled Low-density polyethylene films for microwave heating of foods 28/06/2008 – 31/07/2008 India

MASTERS STUDENT INDUSTRIAL TRAINING Hindustan Coca-Cola Beverages Pvt. Ltd. Field of study Food quality and manufacturing process Industrial skills

I. Quality Assurance and Control: Performing quality inspections at various stages of production, conducting sensory evaluations, and implementing corrective actions to address deviations from quality standards.

II. Food Processing Techniques: Operating food processing machinery such as blenders, mixers, and pasteurization equipment, and understanding the principles of thermal processing, freezing, and dehydration.

III. Product Development and Innovation: Formulating recipes, conducting sensory testing, and collaborating with research and development teams to create innovative food products such as plant- based alternatives or functional foods.

IV. Sensory Evaluation: Organizing sensory panels to evaluate product attributes, using descriptive analysis techniques to quantify sensory characteristics, and incorporating consumer feedback into product refinement.

V. Food Safety and Hygiene: Conducting regular sanitation inspections, implementing HACCP principles, and training staff on proper food handling procedures. VI. Regulatory Compliance: Ensuring compliance with FDA regulations for food labeling, maintaining records of ingredient sourcing and traceability, and obtaining certifications such as ISO, Food Safety, BRC, and Kosher.

Food Research laboratory skills

I. Food Chemistry: Analyzing the chemical properties of ingredients to optimize formulations for shelf stability or flavor enhancement.

EDUCATION AND TRAINING

ORGANISATIONAL SKILLS

II. Microbiology: Conducting microbiological testing to ensure the absence of harmful pathogens in food products and developing strategies to control microbial growth during production. III. Food Processing Techniques: Designing processing parameters for a new snack product using extrusion technology to achieve desired texture and flavor profiles. IV. Sensory Evaluation: Organizing sensory panels to evaluate the appearance, aroma, flavor, and texture of a new product formulation and incorporating feedback into product optimization. V. Nutrition and Food Labeling: Formulating a gluten-free/wheat glour bread and cookies recipe that meets FDA guidelines for gluten content and designing nutrition labels to accurately convey nutritional information to consumers.

VI. Research and Development: Investigating the use of novel ingredients or technologies to reduce acrylamide content in bakery products without compromising taste or texture. VII. Rheological Testing: Using a rotational rheometer to assess the viscosity and shear-thinning behavior of a cheese or dough formulation under different temperature and shear rate conditions. VIII. Material Characterization: Studying the effect of particle size distribution on the rheological properties of flour to optimize processing conditions for molding or enrobing applications. IX. Instrumentation and Data Analysis: Using software tools to fit rheological data to mathematical models such as the power-law or Herschel-Bulkley equations to predict flow behavior under varying conditions.

X. Quality Control: Conduct routine viscosity measurements on a dairy product line to verify consistency and troubleshoot processing issues related to equipment calibration or ingredient variability. XI. Product Development Support: Providing rheological data and insights to support the development of a new beverage formulation, guiding decisions on ingredient selection and process design to achieve the desired texture and mouthfeel.

Google (Google Meet, Google Docs, Google Classrom, Google Forms, Google Drive, Google Slide) Computer literacy(Microsoft Word,Excel,Office,Powerpoint,Outlook,Adobe Photoshop) data processing and analysis software: imagej (advanced) data processing and analysis software: Origin (advanced) Google Scholar

https://docs.google.com/document/d/

14vI7pdos3beCMDXU6Ns45_OovWjV0aAZBRRVnG13tks/edit?usp=sharing Mother tongue(s): HINDI

Other language(s):

UNDERSTANDING SPEAKING WRITING

Listening Reading Spoken

production

Spoken

interaction

ENGLISH C1 C1 C1 C1 C1

PANJABI;

PUNJABI C1 B2 B2 B2 B1

Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user DIGITAL SKILLS

PUBLICATIONS

CONFERENCES AND SEMINARS

LANGUAGE SKILLS

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