NANDU SANAL KUMAR
Donegal
Summary
Food science and nutrition graduate with practical experience in Dairy and Agri-food industries. Proficient in microbiological and nutritional analysis, HACCP certified. Skilled in advanced lab techniques. Strong organizational and communication skills. Seeking role in food science or nutrition sector to apply expertise and contribute effectively.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Intern
MILMA Dairy
Trivandrum
01.2020 - 02.2020
- Conducted platform tests, MBRT, alcohol, COB, acidity, phosphatase, and CLR to ensure that the dairy products meet quality standards
- Analyzed fat content and SNF of milk at every stage to maintain the milk composition
- Learned and assisted with various stages of dairy production, optimizing processes in a fast-paced environment
- Conducted CIP procedures to maintain hygiene standard and Enhanced overall production efficiency
- Ensured that all ingredients and finished products met company standards
- Conducted daily calibration checks of laboratory equipment to ensure accurate results
- Took samples of products at various stages of processing to ensure quality consistency
- Managed CIP procedures for production bays and silos to maintain hygiene standards
- Assisted in the development and implementation of quality management and assurance standards
- Maintained aseptic samplers and performed QC testing on samples to ensure sterility
- Performed QC testing on whole milk and skim milk samples to ensure compliance with quality standards
- Participated in internal and external proficiency testing to validate laboratory testing methods
- Maintained laboratory hygiene standards by regular cleaning and sanitization of workspaces
- Performed data entry and maintained accurate records
- Conducted sensory analysis of dairy products to ensure quality and flavor standards.
Intern
UNIPULP Agro Industry
Malappuram
11.2021 - 12.2022
- Conducted microbiological analysis to determine Total Plate Count in Food Sample, ensuring raw material specifications meet standards
- Determined pH, Pulp Content, Brix, Acidity, Ascorbic acid, TSS and Spec Evaluation
- Assisted with the production processes from raw material handling to final product packaging.
Education
BSc (Hons) - Food Science And Nutrition
Atlantic Technological University
Letterkenny05-2024
Bvoc - Food Technology And Analysis
St George’s College Aruvithura, Mahatma Gandhi University
Kerala, India05-2022
Skills
- Food Quality and Safety (HACCP Level 3 certified)
- Advanced MS Office
- Microbiological and Nutritional Analysis
- Ability to work under pressure
- Continuous Improvement Mind-set
- Strong organizational and communication skills
- Quality Control
Projects and Laboratory experience
- Microbiological and Nutritional Quality Analysis of Fresh and Processed Prawns
- Identified potential microbiological hazards such as Salmonella, Shigella, Vibrio, and E. coli in fresh and processed prawn
- Evaluate the proximate composition of basic biochemical constituents such as total protein, lipids, minerals, and ash content of fresh and processed prawn
- Brewing of American Lager Beer
- ELISA, PCR
- GLC, RP- HPLC, AAS, Mojonnier Method, Kjeldahl Method
- HACCP plan for Dairy Industry
Certification
- HACCP Level 3 Certification in Food Manufacturing (FAMS Highfield Qualifications)
- TACCP and VACCP Level 2 Certification
- Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
- Thermal Processing of Food: NPTEL Certification
Hobbies and Interests
- Cooking
- Photography
- Sports: Cricket, Football
References
Available on request
References
References available upon request.
Timeline
Intern
UNIPULP Agro Industry
11.2021 - 12.2022
Intern
MILMA Dairy
01.2020 - 02.2020
BSc (Hons) - Food Science And Nutrition
Atlantic Technological University
Bvoc - Food Technology And Analysis
St George’s College Aruvithura, Mahatma Gandhi University
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