Contact: +91 - 767-***-****
Address: Mandya, Karnataka
FoSTaC training by FSSAI
(Advance Manufacturing -
Food Safety Supervisor)
Research on data with
relevant scientific and
R & D
Exceptionally seasoned and compassionate Nutritionist with record of patient service and satisfaction. Especially adept at crafting special menus tailored to reconcile individual patient health needs with food preferences. Committed to continuing education in nutrition and healthy behaviors for patients and in the broader community. EXPERIENCE
July 2017 – September 2018
Formulation of RTC (Ready to Cook) & RTE (Ready to Eat) foods for specific disease conditions to help reduce the recovery time for patients. Upgradation of products according to the customers need. Scientific literature study.
Ensuring GMP, GHP
Worked on shelf life study of the products.
Personalized nutrition and dietary planning based on body types and health goals
.Counseling and educating on healthy dietary options and alternatives
Planning for special needs diets, including diabetic, and gluten-free etc.,
Designed individual patient nutrition plans with regards to their requirements.
Developed individual patient menus in conjunction with hospital food production manager.
MSc Food Science and Nutrition
University of Mysore
BSc. CFBt (Chemistry, Food
Science & Nutrition, Biotechnology)
Maharani's Science College for
University of Mysore
Ganesh Food Products
Quality Executive & Sensory Panelist
September 2018 – Present
Sensory Evaluation of Beverages (Coffee & Tea)
Research on new formulation for the upgradation of products to the customer need.
Assurance of the products’ quality from Raw materials to Finished goods; worked on shelf life study of the products. Proficient in creating company’s food safety program including- SOP, VSOP, PRP, HACCP Program.
Ensuring GMP & GHP
Products Mock Recall & Traceability, Documentation. Analyze and Monitor customer complaints & initiate the Corrective & Preventive actions.
Ensuring all RM & PM are approved based on COA & internal verification with specs’.
Maintaining all the documents & records required for the system standards like BRC, IWAY, and SGP.
Involved in Audits & Certifications – SGP, IWAY for IKEA, RFA-UTZ, HACCP, BRC
Formulation and Evaluation of Millet based Gluten free Products (Mentored by Ms.Prabhavathi and Dr.Jamuna Prakash)
Products were formulated using millets as major ingredients which help in preventing GI tract infections. Gluten free products could be considered as equivalent to normal food products with respect to sensory qualities and nutritional profile. ACCOMPLISHMENTS
Completed FoSTaC training by FSSAI
(Advance Manufacturing - Food Safety Supervisor)
Completed 18 sessions of training in various types of Sensory Tests
(Endorsed by Ms.Prabhavathi, University of Mysore)
Internal Auditor training program - trained by Mr.Keshav N.P.; Lead Auditor, QMS & Food Consultant, Bengaluru.
Best Poster Award - First prize in poster competition on theme “Autism towards Autonomy and Self Determination” organized by Department of Food Science and Nutrition, Manasagangotri, Mysuru.
Participated and Presented posters in different National conferences organized by Nutrition Society of India and various Workshops
Presented poster in the awareness program on the theme of “An insight into Food Safety and consumer awareness” organized by Department of Food Science and Nutrition, Manasagangotri, Mysuru
Compering at college symposiums and cultural events
Participated and won prizes for various organizational activities in school and college