SUNAINA KASHYAP

E-mail: admg0t@r.postjobfree.com/ or admg0t@r.postjobfree.com

Phone: +91-705*******

LinkedIn: LinkedIn.com/in/sunainakash723/

Achievement-driven Professional, targeting assignments in Food Technology with a leading organization of repute PROFILE SUMMARY

A competent professional, offering 1+ year of experience in Quality & Safety functions in Food industry

Gained knowledge about various Quality Management & Food Safety Management Systems and Hygiene Control

Excellence in conducting inspection and production control as per management requirement to ensure stringent quality control

Streamlined the unorganized quality process through effective quality measures

Attended training on Food Hygiene and Safety Guidelines for Food Businesses during (Covid-19) Pandemic

Excellence in Content writing

A quick learner with excellent analytical and interpersonal skills CORE COMPETENCY

Quality Assurance & Control Food Safety Management Inspection & Testing Health & Safety Hygiene Control & Administration

WORK EXPERIENCE

• Currently working in Balaji Agro foods Pvt Ltd. as QA Analyst:

• Key Deliverables- Responsible for QA documentation according to FSSC, handling internal and external audits. Auditing vendors or suppliers. Vendor development. Facing the audits of various clients and working for the same. Online documentation as per FSSAI regulatory requirements

• Responsible for chemical analysis which includes Free fatty acid test, fat and Moisture analysis. Maintaining records of finished product.

• Developing new products or changing the existing products according to the customer’s need. Sensory evaluation of products, chemical analysis. Product Complaint Management.

• Implement SOPs to ensure that a high standard of service is provided to the organization .Root cause and failure analysis for quality defects and implementation of the corrective actions. Carried out inspection of quality checks on various aspects of the product to ensure compliance with quality norms/ standards. Proactively identifying the areas of quality failure/concern and help in initiating appropriate corrective measures. .

• Maintaining hygiene of the plant and its laborers’. Regular training to working staff related to HACCP, GMP,GHP,GLP. Providing Sample collection techniques. Testing the workbench in kitchen, cutlery items and hygiene of workplace.

• Packaging & labeling requirements as per FSSAI 2015 Coordination with production person to improve the Line efficiencies without compromising

• Preparation, release and rejection of product. Weekly review of the quality scores. Customer satisfaction for assuring a safe product for consumption.

• Since (Oct26th-Nov16th 2020) in REGIONAL FOOD RESEARCH AND ANALYSIS CENTER (RFRAC), LUCKNOW as JUNIOR ANALYST responsible for R&D work, new product development, their chemical and microbial analysis. (From 1st of October):

• Learned the value added mushroom product development (pickle, muffin, soup powder, steeping, soup, biscuits, chikki, ladoo.

•Chemical Analysis parameter: Moisture, Ash, fat, free fatty acid, salt. Preparation of reagents (Normality, molarity).

• Mushroom spawns preparation and compost preparation Since (June 2019 to September 2020) with Parag Dairy (Lucknow Producer’s Co-Operative Milk Union) as Food Technologist

{mainly responsible for microbiology lab} (Quality Assurance and Quality Control) Role:

Administering the entire gamut of food quality analysis such as Flavor Evaluation, Dairy Product Testing, SMP (Skim Milk Powder Testing) samples testing of other dairy, Water testing (TDS, pH, BOD, COD).

Performing the microbiology lab work like checking the bacterial load in milk and milk products, SWAB testing of tanks, lines, bars

Conducting:

o Quality analysis of milk and milk product including fat analysis, SNF, acidity, creamic index, MBR, adulteration test, and protein analysis

o Flavor Evaluation of milk sample on daily basis through organoleptic test and all dairy product testing and their chemical analysis

Monitoring the CIP of tanks, performing swab test analysis, sanitation of raw materials and packaging material

Maintaining high standards of hygiene at all locations as per the organizational & international statutory / legislative guidelines

Achieving quality standards by implementing quality improvement measures in coordination with Operations Division

Knowledge of HACCP, GMP, GHP, GLP, FSMS and their implementation. Maintaining reports like SMG (STATE MILK GRID), BMC, NMG (NATIONAL MILK GRID) on daily basis Internship / Trainee

Dec-18-Jun-19 with Winemaking from Sula Vineyards, Nashik, India as Harvest Intern Highlight:

Oversaw and Performed all aspects of production but not limited to fruit processing, fermentation, pressing to barrels or tanks, laboratory testing involves pH, TA, VA, SO2 concentration (sulfilizer and aeration-oxidation), residual sugar. Sampling of grapes from vineyards, both red and white varieties.

Monitored secondary fermentation, fining, racking, blending trials, labeling, bottling, sanitation, observing temperature and fermentation brix, ran crush pad and oversaw all crush operations, performed punch down and punch over.

Participated in wine tasting at all stages throughout the wine making process

Ran crew of cellar hands in day to day operations kept up with wine inventory. EDUCATION

2019: M.Sc. in Food Processing and Technology from Lucknow University, Lucknow with 76.83% 2017: B.Sc. Honor’s (Zoology, Botany, Chemistry) from Lucknow University, Lucknow 2014: 12th from Bright Land College, U.P. Board, Lucknow with 86.88% 2012: 10th from Bright Land College, U.P. Board, Lucknow Other Courses:

Learning: Online E- learning course on Excel basics and formulas on Skillzcafe.com Completed:

Training on FSSC 22000, ISO 22000:2018 conducted by Foodiesys Consultancy, Pune.

Training on HACCP Internal Auditor, conducted by COTECNA INSPECTION INDIA PVT LTD.

Poshan Abhiyaan E-Learning ICMR-NIN Modules on Food Fortification, Basic Nutrition, Mother Health and Nutrition, Wash

E-learning program on Emerging Respiratory Viruses including COVID-19: Methods of detection, prevention, response and control and Tobacco Product Regulation: Building Laboratory Capacity from WHO (World Health Education)

Online non-credit course on COVID-19 contact tracing from Johns Hopkins University, Baltimore, Maryland

Online E- learning course of Fundamentals of Digital Marketing from Google Digital Garage

Online E-learning course in Wine tasting and sensory evaluation sponsored by UC DAVIS, California on Coursera. PERSONAL DETAILS

Date of Birth: 8th June 1997

Language Known: English, Hindi

Address: 473/2khadra,Sitapur Road, Lucknow (Uttar Pradesh) 226020

Administering the entire gamut of food quality analysis such as Flavor Evaluation, Dairy Product Testing, SMP (Skim Milk Powder Testing) samples testing of other dairy, Water testing (TDS, pH, BOD, COD).

Performing the microbiology lab work like checking the bacterial load in milk and milk products, SWAB testing of tanks, lines, bars and line testing

Conducting:

o Quality analysis of milk and milk product including fat analysis, SNF, acidity, creamic index, MBR, adulteration test, and protein analysis

o Flavor Evaluation of milk sample on daily basis through organoleptic test and all dairy product testing and their chemical analysis

Monitoring the CIP of tanks, performing swab test analysis, sanitation of raw materials and packaging material

Maintaining high standards of hygiene at all locations as per the organizational & international statutory / legislative guidelines

Achieving quality standards by implementing quality improvement measures in coordination with Operations Division

Knowledge of HACCP, GMP, GHP, GLP, FSMS and their implementation. Maintaining reports like SMG (STATE MILK GRID), BMC, NMG (NATIONAL MILK GRID) on daily basis Internship / Trainee

Dec-18-Jun-19 with Winemaking from Sula Vineyards, Nashik, India as Harvest Intern Highlight:

Oversaw and Performed all aspects of production but not limited to fruit processing, fermentation, pressing to barrels or tanks, laboratory testing involves pH, TA, VA, SO2 concentration (sulfilizer and aeration-oxidation), residual sugar. Sampling of grapes from vineyards, both red and white varieties.

Monitored secondary fermentation, fining, racking, blending trials, labelling, bottling, sanitation, observing temperature and fermentation brix, ran crush pad and oversaw all crush operations, performed punch down and punch over.

Participated in wine tasting at all stages throughout the wine making process

Ran crew of cellar hands in day to day operations kept up with wine inventory. EDUCATION

2019: M.Sc. in Food Processing and Technology from Lucknow University, Lucknow with 76.83% 2017: B.Sc. Honor’s (Zoology, Botany, Chemistry) from Lucknow University, Lucknow 2014: 12th from Bright Land College, U.P. Board, Lucknow with 86.88% 2012: 10th from Bright Land College, U.P. Board, Lucknow Other Courses:

Learning: Online E- learning course on Excel basics and formulas on Skillzcafe.com Completed:

Training on HACCP Internal Auditor, conducted by COTECNA INSPECTION INDIA PVT LTD.

Poshan Abhiyaan E-Learning ICMR-NIN Modules on Food Fortification, Basic Nutrition, Mother Health and Nutrition, Wash

E-learning program on Emerging Respiratory Viruses including COVID-19: Methods of detection, prevention, response and control and Tobacco Product Regulation: Building Laboratory Capacity from WHO (World Health Education)

Online non-credit course on COVID-19 contact tracing from Johns Hopkins University, Baltimore, Maryland

Online E- learning course of Fundamentals of Digital Marketing from Google Digital Garage

Online E-learning course in Wine tasting and sensory evaluation sponsored by UC DAVIS, California on Coursera. PERSONAL DETAILS

Date of Birth: 8th June 1997

Language Known: English, Hindi

Address: 473/2khadra,Sitapur Road, Lucknow (Uttar Pradesh) 226020

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