Anjali Devi

To leverage my academic background in Food Technology and hands-on experience in agricultural, laboratory, and food industry practices, contributing effectively to a dynamic team focused on food innovation and quality assurance.

Junior Executive

(2026-03)

Food Analysis and Testing and Quality Control and Compliance

• Performed detailed analysis of various food products such as juices, sauces, oils, spices, milk, and more to assess moisture, ash, proteins, fats, carbohydrates.
• Conducted tests for total soluble solids (TSS), crude fiber content, and sugar analysis, ensuring compliance with food safety and quality standards.
• Assisted in running laboratory equipment, such as refractometers, and spectrophotometers, to accurately measure and analyze food properties.
• Collaborated with senior lab technicians to ensure accurate results, proper documentation, and adherence to standard operating procedures (SOPs).
• Ensured that all food products tested met established quality parameters, following relevant national and international standards.
• Contributed to maintaining lab safety and cleanliness, adhering to regulatory guidelines and best practices in laboratory management.
• Supported the preparation of reports and data sheets.

Trainer at Sirmaur - Himachal Pradesh Kaushal Vikas Nigam Scheme - Himachal Pradesh

(2024-05 - 2024-05)

• Taught the course "Fruit and Pulp Processing" to students under the Himachal Pradesh Kaushal Vikas Nigam Scheme.
• Conducted practical sessions to provide hands-on experience in fruit and pulp processing techniques.
• Assessed student performance through practical evaluations and theoretical exams.

Industrial Training in Food Industry

• Conducted spectrophotometric analysis of phenolics, antioxidants, and key quality parameters (TSS, acidity, sugars).
• Operated corking machine and assisted in quality control process implementation.

Lab Work Experience

• Performed physico-chemical analysis of food samples and followed standardized laboratory protocols for accurate results.
• Maintained and calibrated laboratory equipment and contributed to developing improved food processing techniques.

Rural Agricultural Work Experience - ICAR Bachelor's Degree Program

• Engaged in hands-on agricultural work in rural settings, gaining practical experience in crop management.
• Conducted surveys to collect data on agricultural practices and farmer needs.
• Interacted with farmers to understand their challenges and provide informed solutions.
• Participated in community development programs to improve agricultural productivity.

Experiential Learning Program in Fruit Field Work and Food Processing - ICAR Bachelor's Degree Program

• Managed fruit cultivation, harvesting, and processing while ensuring quality and applying food preservation techniques.
• Conducted experiments to enhance fruit quality and shelf life, along with analyzing economic feasibility for profitability.

National Service Scheme (NSS) - ICAR Bachelor's Degree Program

• Promoted agricultural education through social service activities, organizing workshops and training for farmers on modern practices.
• Collaborated with communities on sustainable projects and supported farmers through disaster relief initiatives.

Master of Science - Food Technology - Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan (2024-01)

Bachelor of Science - Horticulture (Honors) - Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan (2021-08)