Harshkumar Patel

Masters in Food Science &

Engineering

Looking for 3 months (June - August 2020)

internship in research & development in food

constituents & its properties, functional foods

or new product formulation.

adbw9d@r.postjobfree.com

+33-076*******

67, Rue saint Jean-Baptiste de la salle, Lille, France linkedin.com/in/harsh-patel-5a1719198

patelharshp

instagram.com/hdp_1997

EDUCATION

08/2019 – Present

Masters in Food Science & Engineering

ISA Lille- Lille

HACCP & 7 QC tools,

Chemical &

Microbiological analysis

of food products.

Performed practicals on

Batch sterilizer, Spray

dryer, Filtration unit,

Vacuum pan & Freeze

dryer.

Bio process, Nutrition,

ingredients, Product

formulation project &

Applied statistics

Studied about the

concept & calculations

involved in the unit

operations like

sterilization, freeze

drying, spray drying &

evaporation.

08/2014 – 05/2019

Bachelor of Technology

Sheth M C College of Dairy Science- Anand

Learned about

Technologies for Cheese

& Fermented Milks,

Condensed & Dried

Milks, Food Technology,

Ice Cream,

Biotechnology, Starter

Culture and Fermented

Milks, Biochemistry,

Dairy and Human

Nutrition.

Food chemistry, Food

microbiology, Food

engineering,

Biochemistry, Fermented

milk technology, Sensory

evaluation, Dairy process

engineering & Safety

monitoring in Dairy

industry.

WORK EXPERIENCE

04/2019 – 05/2019

Technical Officer

Bharuch District Co-operative Milk

Producers' Union Ltd. (Dudhdhara Dairy)

Bharuch, India

Responsible for the production management, allocation and distribution of various variants of milk.

Performed the production automatically through SCADA. Involved in making different dairy products including Paneer, Buttermilk, Ice Cream & Butteroil.

Responsible for the process order process using SAP and for the implementation of manufacturing plans using resources optimally.

SKILLS

Creative Leadership Management Skills

Troubleshooting Time Management

Communication

PROJECTS

Determination and comparison of characteristics of Betanin powder and Red Beet juice.

(11/2019 – 12/2019)

Beet root juice analysed as absorbance spectra at 535nm and 480nm for betanin and betaxanthin component respectively. Carried out various tests like effect of temperature, pH, salt, ascorbic acid, light, nitrate, sulphates etc.

Identification of Mousy off flavor in wine, how did this flavor developed and how to get rid of it.

(10/2019 – 12/2019)

Mousy off-flavor occurs infrequently in wine. Economically disastrous to the wine producer. Generally not perceptible as an aroma, it only becomes obvious after the wine has been swallowed or expectorated. RESPONSIBLE COMPOUNDS: ETHP (2-

ethyltetrahydropyridine), ATHP (2-acetyltetrahydropyridine) & APY(2-acetylpyrroline).

Causative organisms are LAB, AAB and dekkera/ brettanomyces. Valuation of Fish Scales- To improve the economic value of the fish by minimizing the waste from the fish scales. How it can be used as a substitute of pig and bovine collagen. (10/2019 – 11/2019)

Fish as functional food, fish wastes, processing & extraction of fish scales.

Fish scales optimization, Characterization of fish waste collagen- Electrophoresis, Fourier Transform Infrared Spectroscopy (FTIR), Denaturation, Temperature Amino Acid Composition, Temperature induced change in viscosity

Optimization results prove that collagen of fish waste scales has the capability to be an alternative source of collagen for many uses in numerous fields

LANGUAGES

English

Full Professional Proficiency

Hindi

Native or Bilingual Proficiency

French

Elementary Proficiency

Gujarati

Native or Bilingual Proficiency

INTERESTS

Travelling Reading Cooking Movies

Courses

Courses

Achievements/Tasks

Contact this candidate