Microbiologist cum food technologist

AMANDEEP KAUR SEKHON

Home 639-***-**** Email : adru9k@r.postjobfree.com

Career objective

To be a part of an organization, where I can devote myself fully and joyfully give out the best of my talents and skills to become its strong asset.

Core Competencies and skills

1. Biotechnology Team leadership/Motivation 6 .Technical Communication 2. Problem solving/Troubleshooting 7. Project Management 3. Budget Management 8. Positive and Friendly

4. Statistical Analysis 9. Quality Assurance/Testing 5. Microsoft office suite 10 Instrumentation

Industry Knowledge

1. Operates in level 2 Biosafety Lab.

2. Chromatography Procedures

3. Spectroscopic techniques

4. Fluorescence microscopy

5. Distillation, Liquid-Liquid extraction,recrystallization,gas collecting, washing and filtration. 6. Analysis of filtration,precipitation,weighing and aching of solids. 7. DNA isolation and purification procedures.

8. HPLC(High performance Liquid Chromatography)

9. IRMS( Isotope Ratio Mass Spectrometry)

10. LCMS(Liquid Chromatography Mass Spectrometry)

11. Fat analyser

12. SAP,LIMS

13. GMP,QC<ISO

14. GMP,QC,ISO,HACCP

Education

● Masters in biotechnology\Mata Gujri College Fatehgarh Sahib Punjab, India from 2008 to 2010

Skills acquired :

● Identified, Isolated and classified organisms contributing to food spoilage and contamination

● collected, organized and reported experimental data to prove or discredit hypothesis

● Acquired excellent understanding of food and pharmaceutical standards, good command of food and drug Act applied standard in laboratory context Project Highlights :

In Silico discovery of Novel drug targets for Salmonella Typhimurium LT2 Internship :

On fermentation and water purification technology in BIO AGE EQUIPMENT AND SERVICES, MOHALI, PUNJAB

Bachelors in Biotechnology\ Modi college Lachhmangarh, Jaipur 2006 -2008 Work history :

Food product Microbiologist Sept 2017 to Feb 2020 Shakti Apifood pvt ltd Malerkotla, Punjab, India

Job duties :

● Study of microorganisms and their beneficial and harmful effects on the safety and quality of processed and raw food.

● study the structure and composition of food, or the changes of food undergo in storage and processing.

● Study methods to improve aspects of food such as chemical composition, flavour,color texture, nutritional value and convenience .

● Study the effects of food additives

● Examine samples to identify cell structures or to locate bacteria or extraneous material

● Identifying and determining the quantity of food -boom microorganism

● Develop food standards and production specifications, safety and sanitary regulations, waste management and water supply specifications

● Investigates the bacteriological or chemical of food by using techniques of chromatography and spectroscopy.

● Test food and liquids to determine physical and chemical characteristics

● Analyze test results and compare with standard tables of caloric nutritional content.

● Ensure that the facility hazard analysis and critical control system meet regulatory requirements .

● Ensure that the water coming into the system is of the highest quality and that it is correctly handled once inside the facility

● Ensure the water management system meets regulatory requirements

● Develop new food products, designing a process of production for these foods, packaging material, determining self life and microbiological and chemical testing

● Test new products for flavour, texture, color, nutritional content and adherence to government industry standards .

● Supervise the work of food technicians and other workers and evaluate the accuracy of their results

● Analyse, interpret data and produce scientific reports Microbiologist cum food technologist June 2010 to August 2017 IDASA India Ltd, Malerkotla, Punjab, India

Job duties :

● Conduct scientific analysis to check Trans Esterification for fatty acids profiling which includes identification and quantification of trans fatty acids, essential fatty acids, Mono

- unsatutared fatty acids, saturated fatty acids, polly - unsatuted fatty acids by using sophisticated equipment like gas chromatography

● Examine chemical and biological samples in order to identify cell structure and to locate bacteria or extraneous material using microscope

● Perform root cause examination for detention of foreign fat adulteration using STD FAME

● Study the effects of processing on the bacteriological content of food

● Perform scientific analysis by using freeze- drier for identification and quantification of cholesterol, epi coprostanol, Tocopherol in finished products strictly as per company specifications

● Develop and test new food products and search for new food sources .

● research the factors that affect the shelf life of the food products

● determine the fat, sugar, vitamins or minerals content of product

● Conduct testing of skimmed milk powder manufactured by the company as per IS:13334

[PART 1] 2014 guidelines

● Arrangements of safe, sanitized environment in the production area and in the labotaroy

● Research ways to improve testing, preservation,packaging and manufacturing methods

● Ensure quality and flavour remain consistent

● Test samples to make sure food and beverages are compliant with food laws and regulations

● Complete testing of Ghee manufactured by the company as per the guidelines of AGMARK

● Develop new food processing methods

● Implement and monitor hazard analysis critical control points HACCP program ● Maintain the records of the testing of raw material, end products and ISO.

● Analyse test results and compare results with standards .

● Provide assistance to food scientists in research and development, production technology and quality control

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