UMANG JAIN

Home (India) : ***- ********

Mobile (UK) : 074********

E-mail: yroc32@r.postjobfree.com

Career objective

Food science and nutrition Masters graduate with work experience in the field of food industries, kirklees council (govt. of west Yorkshire), hospitals, support work in university of Huddersfield, media department in govt. of India with excellent communication, technical, marketing and research skills developed in an international experience.

Seeking a position in a role with the opportunity to use past experience skills acquired.

To utilize all my skill of the related job I am applying for the betterment of your esteemed company and learning in the process.

To seek a challenging position of strategic importance in the industry environment by making contribution to the organization to the best of my ability and sharpening and developing my own skills during interaction.

Work Experience

University of Huddersfield: Student disability support worker: paid part time job: October, 2010 - till date: Through this job I learned how to manage all the documentation and time and also to do appraisals. I can very well empathize and sympathize with what a person's need is and provide them with best of the available service. so it gave me a good experience about the customer service. I also help disabled students in studying, taking notes, etc.

Kirklees Council, Government of West Yorkshire, England: voluntary work as a nutritionist in the project ‘Health for all’: May, 2011 – till date: it was a government run program 'health 4 all'. As a nutritionist, i was supposed to interact with the people and check their vitals like blood pressure, etc and give them healthy eating habits. Also prepare diet charts for them if needed and also conduct healthy eating campaigns and fitness sessions.

Placement at Morrison as NPD and Quality assurance team member: November, 2010 - October 2011: In this work placement, I learned how a new product is conceived and manufactured, processed and taken to the market. How a kitchen works in food producing areas of big organizations and how it is served to the customer to gain maximum customer satisfaction. Recording all the procedures and making reports. Also it is very important to maintain the cleanliness of the kitchen and also the hygiene of the food production area. I learned to practice HACCP principles and all the documentation. To assist in preparation of food, stock checking making sure that it follows the first in and first out policy and assisting deliveries. It was a part of my job to take an account of quality auditing, taking care that new policies and regulation introduced are in place and are being followed, maintain an audit file, to ensure timely internal and external good general manufacturing practices are being followed. Perform necessary follow-up which include communicating with auditee(s) on status of action resolution. Work with the auditee to resolve compliance issues, provide recommendation, communication on status of action resolution and bringing to management issues that require attention tracking corrective actions. Maintains up to the date the training program. Responsible for execution of Internal audits. Plan audit, execute and prepare audit report while keeping the principles of HACCP in mind. Taking care of the safety of the kitchen users and the clients.

Greggs as quality control assistant: October 2011 – February 2012: As a quality control assistant, my job was to report the quality control manager and take care of the quality of the beverages and food products. Had to take in to account the principles of HACCP, BRC coding and GMP. It was my duty to take care that the product quality standard was maintained and also timely internal audits to be assisted. Also all the steps and procedures need to be documented.

MAX Balaji Hospital, New Delhi, India: as a quality auditor under the supervision of food and beverage supervisor: May 2009 to July 2009: As a food and beverage and nutrition intern, I was supposed to take care of the hygiene of the kitchen area of the hospital, checking that the people working in the kitchen wore clean over alls following the safety and hygiene instructions and also making sure that the food served to the patients is according to what is recommended for them and is hygienic, clean and at optimum temperature. Also making sure about the first in and first out of the raw materials and also taking care of the timely audits conducted for the hospital kitchen. Used to have sensory panels to test the newly developed food.

Nehru Yuva Kendra Sangathan, Govt. of India: in the program department as the assistant to the media head: from 15/05/2008 to 30/06/2008: As the assistant to media head, I was supposed to take care of the material to be put in the monthly newsletter of the department. Also prepare a weekly report on the success of the AIDS/HIV awareness program run by the department all around the country and make sure that they have all the IEC material needed for the campaign.

Short New Product Development project and HACCP project at University:

NPD: this project was executed in the University of Huddersfield on a small scale but taking all the parameters of a large scale product in to account like availability of raw materials, acceptability in the market, pricing, shelf life, making the food product tempting, nutritional value, all the technicalities of food science and technology, etc.

My topic was to produce a food product for a canteen which will be very handy, easy to carry and eat and nutritious at the same time. I made vegetable cupcakes which were presented to a small number audience where the food product was tested for its sensory attributes and acceptability. Also the product was tested for its shelf life under various conditions and the manufacturing of the product was done by keeping all the quality points in mind. All the steps were well documented.

HACCP: this project was also executed in the University of Huddersfield were the whole supply chain in the product of vegetable beef pasty was taken in to consideration, taking in to account all the critical points during its production starting from the farm till it reaches the consumer. These critical points were noted and suggestions were made to avoid and reduce all the points were contamination of the food product can occur. All the steps were documented.

Educational Qualifications

Degree University / Board Class/Marks Year

1. M.Sc. Nutrition and Food Sciences University of Huddersfield, United Kingdom (dissertation topic: volatile components in breast milk) 2:1 2010-11

2. B.Sc. Home Science (Honours) LADY IRWIN COLLEGE (University of Delhi), India 80% 2007-10

3. A- LEVELS D.A.V. Public School, Sreshtha Vihar, Delhi- 110092

(C.B.S.E. Affiliated) 75% 2006- 07

4. SECONDARY SCHOOLING D.A.V. Public School, Sreshtha Vihar, Delhi- 110092

(C.B.S.E. Affiliated)

84% 2004- 05

Work place Exposure and skills

IT SKILLS:

• Hands on experience in working with software’s like SPSS/PASW, Micro diet (Advanced level)

• Competent in using all Microsoft Office applications like MS Word, MS Excel, MS Access and MS PowerPoint, report writing and documentation.

Professional Skills:

• Preventative food control methods

• Regulation EU No 852/2004 on the hygiene of foodstuffs

• HACCP

• Full codex based HACCP

• GMP’s, ISO Standards

• BRC

• Safer Food Better Business for Retailers

• Conducting Audits/Inspections of Food Premises

• KPI

• Risk Assessment and Risk Management

• Microbiological testing (Food Safety Verifications)

• Preservation techniques

• Food Analysis, sensory analysis

• New Product Development

• Food Processing (Freezing, Dehydration, Canning, Juicing, Pickling and Minimal Processing)

• Processing of Tomato Products, Potatoes, Dairy Products e.g. Ice Cream, Yoghurt, Sugar, Chocolate, Corn and Corn Products

• Labelling

• Packaging

• Team Management

LABORATORY SKILLS: BIO/Food CHEMISTRY

• Chromatography (CZE, GC, HPLC).

• Electrophoresis (Paper, Agarose, PAGE)

• Differential Scanning Calorimetry (DSC)

• Rheometer & Viscometer

• Distillation, filtration, titration, centrifugation

Honours, Awards , Memberships

• Membership in IFST (Institute of food science and technology).

• Membership in Nutrition Society.

• Completed Basic food hygiene training by University of Huddersfield.

• Completed Amanuensis training by university of Huddersfield.

• Certification of MERIT from NIIT.

• Subject topper in Dynamics of Communication and Extension in 1st year of under graduation.

• Participated in a CME titled “Update on nutrition in liver disease an intensive care unit” at MAX Balaji Hospital, New Delhi.

Other Qualifications and Certifications

• Junior diploma in classical music (vocal), from Prayag sangeet samiti, Allahabad.

• Certificate in music from D.A.V. Public School and Lady Irwin College.

• Certificates received in paintings & drawings in several competitions.

Personal Strengths & Profile

Keen interest in organizing events, Strong work ethics, great communication and analytical skills, Believe in team work, Patience & ability to work in challenging situations, Adaptability to varied professional and personal roles,self motivational and hard working person with positive outlook towards life, Punctual and Decision Maker, Excellent communication skills, Capable of Multi-tasking, Independent work/Self-starter, voice call communication with end user clients, Aiming and achieving results and meeting targets

References

• Pamela Baxendale

Position: learning support co-ordinator

Address: Central service building, level- 4, University of Huddersfield, Queensgate, Huddersfield, HD1 3DH

Relation: Employer

Telephone: 014**-******, Email: yroc32@r.postjobfree.com

• Pauline Balac

Position: MSc Nutrition and Food Sciences Course leader

Address: Applied Sciences building, University of Huddersfield, Queensgate, Huddersfield, HD1 3DH

Relation: Lecturer

Telephone: 014**-******, Email: yroc32@r.postjobfree.com

Contact this candidate