Akshatha S

M.Sc Food Science and Technology student with strong academic performance and hands-on experience in product development, quality analysis, and food safety systems. Skilled in HACCP, ISO 22000, and laboratory analysis techniques including UV spectrophotometry and texture analysis. Seeking opportunities in QA/QC or R&D to contribute to high-quality, safe, and innovative food products.

Researcher at CSIR–Central Food Technological Research Institute (CFTRI) (2025-05 – 2025-09)

Conducted research on quality changes and phytochemical properties of black rice fortified semi-dried noodles during storage with focus on nutritional and functional properties enhancement.

• Conducted research on quality changes and phytochemical properties of black rice fortified semi-dried noodles during storage
• Developed and standardized formulations to enhance nutritional and functional properties
• Performed physicochemical analysis including moisture, texture, and stability evaluation
• Carried out phytochemical analysis to assess bioactive compounds such as antioxidants and anthocyanins
• Conducted storage studies to evaluate shelf life and monitor quality degradation over time
• Utilized laboratory instruments including UV Spectrophotometer, Texture Analyzer, and drying equipment for analysis
• Analyzed and interpreted experimental data, preparing reports in accordance with research standards
• Enhanced nutritional profile and product stability through optimized formulation

Food Product Development at Academic Project (2024-02 – 2024-04)

Formulated jackfruit seed powder cookies as a value-added product through ingredient standardization and optimization with sensory evaluation.

• Formulated jackfruit seed powder cookies as a value-added product through ingredient standardization and optimization
• Conducted sensory evaluation using parameters such as taste, texture, aroma, and overall acceptability

Master of Science in Food Science and Technology – St Aloysius (Deemed to be University) (2024 – 2026)

Bachelor of Vocational in Food Processing and Engineering – JSS CACS (Autonomous) (2021 – 2024)