Masters in Food Science &
Looking for 3 months (June - August 2020)
internship in research & development in food
constituents & its properties, functional foods
or new product formulation.
67, Rue saint Jean-Baptiste de la salle, Lille, France linkedin.com/in/harsh-patel-5a1719198
08/2019 – Present
Masters in Food Science & Engineering
ISA Lille- Lille
HACCP & 7 QC tools,
of food products.
Performed practicals on
Batch sterilizer, Spray
dryer, Filtration unit,
Vacuum pan & Freeze
Bio process, Nutrition,
formulation project &
Studied about the
concept & calculations
involved in the unit
drying, spray drying &
08/2014 – 05/2019
Bachelor of Technology
Sheth M C College of Dairy Science- Anand
Technologies for Cheese
& Fermented Milks,
Condensed & Dried
Milks, Food Technology,
Culture and Fermented
Dairy and Human
Food chemistry, Food
milk technology, Sensory
evaluation, Dairy process
engineering & Safety
monitoring in Dairy
04/2019 – 05/2019
Bharuch District Co-operative Milk
Producers' Union Ltd. (Dudhdhara Dairy)
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.
Creative Leadership Management Skills
Troubleshooting Time Management
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
Full Professional Proﬁciency
Native or Bilingual Proﬁciency
Native or Bilingual Proﬁciency
Travelling Reading Cooking Movies