TEJA ADDAGATLA

GUNTUR·+91-850*******/ +91-628*******

ade2et@r.postjobfree.com

To get a challenging position in an esteemed organization and work in a competitive environment, where I can nurture my technical and soft skills and can contribute to the organization’s growth

EXPERIENCE

NOVEMBR 2018 – JUNE 2019

CONSULTANT, GRANT THORNTON INDIA LLP

It is a State Government Project done with the cooperation of A.P Horticulture Department Responsibilities: Mobilization and Formation New Farmer Producers Organizations (FPO). Strengthen and Sustain Existing FPOs.

Achievements: Formed new 4 FPOs in Guntur District in just 3 Months of Time. And those 3 FPOs are running successfully (Formed Market Linkages, Input Shop & Trainings) JULY 2018 – PRESENT

PROCUREMENT AND MARKETING EXECUTIVE, DOLLEY AGRO FOOD PRODUCTS PVT. LTD

It is a Spice Product based small Start-Up, started in 2017. Because of interest on Start- Ups I worked with this company from the initial Phases.

Responsibilities: Procurement, Processing Activities, Marketing PROJECTS & INTERNSHIPS

JANUARY 2018 – MAY 2019

PLACE: NIFTEM, SONEPAT

PROJECT NAME: GREEN MANAGEMENT PRACTICES & PERFORMANCE IN INDIAN FOOD INDUSTRIES

JULY 2017 – NOVEMBER 2017

PLACE: RAAGA MAYURI MEGA FOD PARK, HYDERABAD

PROJECT NAME: END TO END SOLUTIONS FOR GROUNDNUT PROCESSING UNIT IN RAAGA MAYURI MEGA FOOD PARK

NOVEMBER 2015 – MARCH 2016

PLACE: PRAKASAM MILK PRODUCERS UNION COOPERATIVE UNION PROJECT NAME: QUALITY, PRODUCT DEVELOPMENT INTERN

JUNE 2015 – NOVEMBER 2015

PLACE: COLLEGE OF FOOD SCIENCE AND TECHNOLOGY, BAPATLA 2

PROJECT NAME: EXPERIENTIAL LEARNING PROGRAM (ELP) IN MEAT AND ITS PRODUCTS

DECEMBER 2014 – MARCH 2015

PLACE: COLLEGE OF FOOD SCIENCE & TECHNOLOGY

PROJECT NAME: PRODUCTION OF AMLA WINE BY USING SACCHAROMYCES CEREVISIAE EDUCATION

JUNE2018

M.TECH (FOOD PLANT OPERATIONS MANGEMENT), (7.46 GPA) NATIONAL INISTITUTE OF FOOD TECHNOLOGY ENTERPRENUERSHIP AND MANAGEMENT(NIFTEM), SONEPAT

It involves a unique blend of food technology and operations management. It deals with the design and management of products, processes and services. It ranges from strategic to tactical and operational levels.

MARCH2016

B. TECH (FOOD TECHONOLOGY),(7.39 GPA)

ACHARYA N.G RANGA AGRICULUTURE UNIVERSITY, GUNTUR

It is an undergraduate course which deals in food engineering and food sciences. It provides in depth knowledge of the fields like food processing, food packaging, nutrition, storage etc. SKILLS

• M.S Office 2016

• Vendor Management

• Raw Material Availability Survey

• Know basics about Value Chain of Agro

Products

• Quick Learner

• Patience & Diligence

• Good Communicational & Organizational

Skills

ACHIEVEMENTS

• Successfully Organized the Food Tech Expo – 2014 in College of Food Science and Technology

(CFST), Bapatla

• Made Marketing & Consumer preferred Product Strategies in Experiential Learning Program in CFST, Bapatla

• Raw Material Availability Analysis & Vendor Development in Raaga Mayuri Mega Food Park, Hyderabad

• Represented Raaga Mayuri Mega Food Park in World Food India in Delhi & Agritex in Hyderabad 3

PERSONAL DETAILS

DECLARATION

I hereby declare that the information given above is correct to the best of my knowledge and belief

Date:

Place: GUNTUR

Teja Addagatla

Father's Name

Date of Birth

Gender

Nationality

Languages

• Jagadish Addagatla

• 22-08-1994

• Male

• Indian

• Telugu, English, Hindi and Kannada

(Learner)

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