Dedicated food researcher with experience in functional foods, product development and sensory analysis. Seeks opportunities to improve processes and workflows for team benefit. Conscientious, hardworking and excels at multitasking in fast-paced environments. I am looking for related experience. Willing to listen and learn and excited to contribute in real-world environment to help find practical, actionable solutions for current needs.
I was demonstrating to the undergraduate students in the biology lab from the Biology and Health Science Department at the University of Limerick.
It was an online program were I have learnt about Food Quality, Nutrition and Safety Analytics, Nutrition Scenario in India, Traditional beliefs and Scientific Challenges, Microbiology and Fermentation Technology, The wonderful world of grain research, Dietary management of lifestyle diseases.
I have worked in Food Biotechnology lab. This lab is affiliated with FSSAI Referral and NABL Accredited where the commercial Food Samples are tested. Basically the food samples were tested by "Enumeration of bacteria count using serial dilution method". And being an intern I have performed several experiments on commercial samples. Along with this I have worked in the staining mechanism technique, most probable number (MPN) test for water analysis, membrane filtration method, MBRT Milk Test (Methylene Blue Dye Reduction Test), PCR polymerase chain reaction e.t.c.
Gained knowledge on basic concept of Real Time PCR System, Sample Preparation, DNA extraction and quantification, setting of RT-PCR,data analysis and troubleshoot including software handling using Real-Time PCR system and Gel documentation system.
My project was based on the development of a functional food i.e., Sugar free cookies using a natural plant-based sweetener "Stevia" which is 200 times sweeter than sugar using Oats and Quinoa flour. And the cookies were freshly baked on the food grade kitchen, University of Limerick. Following this, a sensory analysis was conducted to determine people's preferences, with approximately 89 participants participating in the evaluation for consecutive three days in three separate locations at the UL campus.
Identification of hygienic characteristics of pipes and fittings in dairy plant To study CIP system for dairy plant description of technical specifications of milking and storage equipment description of technical specifications of equipment for chilling & pasteurization description of features of centrifuges and operation working principle of ice-cream freezers & packing machine design and principle of working of cheese vat working principle of milking machine working principle of press & packing ma-chine description of butter manufacturing equipment description of different types of evaporators used in dairy industry description of different types of dryers used in dairy industry description of operation of spray dryers used in dairy industry operation of drum an vacuum dryers used in dairy industry design of milk collecting and chilling unit Visit to dairy industry.
Development of a functional food: Sugar free cookies using a natural sweetener 'Stevia' with Oats and Quinoa flour.- University of Limerick, Ireland
Advance Non-destructive analysis in determination of textural property of food material Banana Peel and its lignin Compound Development of ready to eat therapeutic food for malnourished children or women.- National Institute of Technology Rourkela, India