Highly motivated and results-driven Master's graduate in Food Science & Nutrition with a strong foundation in agricultural sciences, eager to apply expertise as a Quality Intern. Proven ability in product development, advanced nutritional analysis, sensory evaluation, and quality control, demonstrated through extensive research on dietetic food products. Committed to enhancing food quality, safety, and sustainability, with certifications in HACCP, ISO 22000, and ISO 17025, positioning for immediate impact in a dynamic food quality assurance environment.
Master's Researcher | Food Product Developer
Bengaluru, Karnataka, India
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Summary
Spearheaded Master's research on developing and analyzing dietetic food products using chia seeds, focusing on formulation, nutritional value, sensory attributes, and shelf-life stability.
Highlights
Designed and formulated 5 novel dietetic food products enriched with chia seeds, precisely meeting specific dietary requirements and nutritional profiles.
Conducted rigorous nutritional analysis, quantifying significant improvements in fiber, fat, macro, and micronutrient content across developed products.
Executed consumer acceptability trials with over 50 participants, analyzing sensory parameters (appearance, taste, texture, color) to achieve high overall acceptability, informing product optimization.
Performed detailed storage studies to optimize packaging materials and extend product shelf-life by 15-20% while maintaining sensory quality.
Assessed in vitro glycemic index of developed products, validating their suitability as low glycemic index food options and contributing to health claims.
Food Quality & Sensory Analyst (Academic Projects)
Bengaluru, Karnataka, India
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Summary
Applied expertise in food product development and sensory analysis, conducting quality control assessments and nutrient analysis to drive process improvement.
Highlights
Conducted comprehensive quality control assessments and nutrient analyses on various food products, ensuring strict adherence to quality standards and regulatory requirements.
Executed detailed sensory analysis experiments to evaluate product attributes, providing critical data for formulation adjustments and consumer acceptance.
Presented research findings and analytical insights to multidisciplinary teams, facilitating data-driven decisions and contributing to process optimization.
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Master of Science (Agriculture)
Food Science & Nutrition
Grade: 9.036
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Bachelor of Science (Honors)
Agriculture
Grade: 8.380
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Pre-University Course
Pre-University Course
Grade: 90.33
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Secondary School Leaving Certificate
General Studies
Grade: 97.44
Awarded By
Government of Karnataka
Awarded the State Scholarship Program for academic merit, covering the duration of Master's studies from 2022-2024.
Awarded By
Farm Universities of Karnataka
Achieved State Rank 7 in the highly competitive Farm Universities of Karnataka Common Entrance Test, demonstrating exceptional academic aptitude in agricultural sciences.
Published by
University of Agricultural Sciences, GKVK, Bengaluru
Summary
Authored and published Master's thesis detailing the comprehensive research on developing, analyzing, and validating dietetic food products incorporating chia seeds.
Published by
Academic Conference/Event
Summary
Presented a poster detailing the in vitro glycemic index analysis of a chia-based premix, showcasing methodologies and findings for dietary product development.
Published by
Academic Seminar
Summary
Delivered a seminar on the functional properties and applications of edible bird's nest as a valuable animal-based byproduct in food science.
Published by
Academic Seminar
Summary
Presented research findings on the role of dietary micro RNA as a novel functional component in food, contributing to advanced nutritional science discourse.
Issued By
UGC
Issued By
FSSAI
Issued By
Online Training Provider
Issued By
Online Training Provider
Issued By
CRIYAGEN TR & CB Program / ICAR TSP at University of Agricultural Sciences, Bangalore
Issued By
College of Agriculture GKVK Bangalore
Nutrient Analysis, Protein Analysis, Fat Analysis, Carbohydrate Analysis, Moisture Analysis, Ash Analysis, Sensory Evaluation, Food Processing Methodologies.
SPSS, Microsoft Excel, OP STAT, Data Analysis, Statistical Analysis.
Food Product Development, Functional Foods, Natural Ingredients, Sustainable Ingredients, Chia Seeds, Low Glycemic Index Foods.
Quality Control, HACCP, ISO 22000:2018, ISO 17025:2017, Food Safety, Food Quality, Nutritional Analysis.
Research Design, Scientific Communication, Presentation Skills, Technical Writing, Report Generation, Problem-Solving.
Painting, Art and craft.