Food Scientist
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Royal Melbourne Institute of Technology, AUS graduate of BSc. Food Technology (major)and Nutrition. Currently pursuing MSc in Food Science and Innovation at the University of Chester, UK. During my studies, I've worked on reverse engineering, food safety, reformulating, labelling and creating sustainable packaging in various learning environments and practical settings.
I have knowledge in areas like food chemistry, supply chain management, food security, microbiology, product development, sensory science, consumer behavior, allergens, toxicology, functional ingredients and food safety which provide me with versatility. I have a brief understanding of the Food Standards Australia and New Zealand (FSANZ) guidelines, as well as the European Food Safety Authority (EFSA). Recently, I have also been engaged in learning about space food development and space food farming.
In the future, I would like to work on developing nutraceuticals or sustainable food products. I have a strong set of laboratory, research, and problem-solving skills. I enjoy new challenges and I take risks and preserve despite obstacles. I am always eager to learn and constantly seeking opportunities in the food industry.
Present, history and future scope of space food.
Food processing and preservation technique for space food. Space food development and modification of food recipes. Space farming and techniques.
Provided Training and mentoring to an onboarding team member of the quality department for two months.
Determined overall product quality by accurately conducting and evaluating various QA tests. Performed routine maintenance and calibration on testing equipment.
Worked independently on assignments involving varied and complex issues without direct supervision. Reported production malfunctions to managers and production supervisors.
Inspected products and worker progress during production. Assured consistent quality of production by implementing and enforcing automated practice systems.
Monitored staff organization and suggested improvements to daily functionality.
Specified quality requirements of raw materials with suppliers. Prepared and collected production reports.
Applied coaching techniques and tools to support managers and team members in improving performance.
Cooperated with engineering, manufacturing, and corporate accounting to verify adherence to quality standards.
This course helped me explore more and gain knowledge in areas of functional foods and bioactive ingredients, packaging innovations, food security and integrity, research methods and data analysis, advances in food innovation and food rheology.
I will further have the opportunity to work on a research project.
During the first year of this course, I studied many topics including Food Chemistry, Mathematics and Statistics, Food Microbiology, Toxicology and Allergens, Food Industry Management, Scientific Skills and Communication, Sensory Evaluation and Consumer Behavior.
During the second year, they introduced me to more interesting topics like Thermal and Non-thermal Food Processing, Foundation of Artificial Intelligence, Nutrition Health and Disease, Food Safety and Quality, Crypto Currency and Crypto Finance.
In my last year, I was given the opportunity for hands-on experiences in special courses like Food Rheology and Food Biophysics, Product Development, Food Packaging and Labelling, Biological Chemistry and lastly, Food Manufacturing of Plant and Animal Products.
Higher Level Courses-English Language and Literature, Biology and Chemistry Lower Level Courses- Psychology, Mathematics and Hindi
