Rutuja Kandalkar
Food Technology intern
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About
Microbiological Analysis of Water: MPN tests for Total Coliform Bacteria and Fecal Coliform Bacteria.
Nutritional Food Analysis: Determination of Moisture, Ash, Fat, Sugar, Protein contents in food samples.
Chemical Analysis of Water: Determination of Total Dissolved Solids (TDS), Hardness, Alkalinity, Calcium, Nitrate, Sulphate, Chlorine content in water.
Experience
QA/QC and Microbiologist Intern at Ramkrishna Bajaj-CFBP Consumer Education and Testing Centre (2023-08 – 2023-09)
- Microbiological Analysis of Water: MPN tests for Total Coliform Bacteria and Fecal Coliform Bacteria.
- Nutritional Food Analysis: Determination of Moisture, Ash, Fat, Sugar, Protein contents in food samples.
- Chemical Analysis of Water: Determination of Total Dissolved Solids (TDS), Hardness, Alkalinity, Calcium, Nitrate, Sulphate, Chlorine content in water.
- Microbiological Analysis of Food Samples: Determination of Salmonella, Shigella, E. coli, etc. in food samples.
- Chemical Analysis of Oils and Fats, Milk and Dairy Products, Sweets, Fruits and Vegetables, Grains and Cereals.
Industrial Intern at Aarti Pharmalabs Limited (2024-02 – 2024-03)
- Training in R&D, focusing on advanced technical and analytical skills.
- Exposure to innovative drug development methodologies.
- Equipment knowledge to drive growth and adaptability in pharmaceutical research.
- HPLC and GC-MS analysis of the developing drugs for the quantitative determination of the residual solvents and purity of drugs.
Industrial Intern at Sanjoga Foods (2024-08 – 2024-10)
- Assisted in developing and optimizing new food products and formulations.
- Conducted quality checks to ensure compliance with FSSAI, ISO 22000, and HACCP standards.
- Performed sensory evaluations to assess product taste, texture, and appearance.
- Analyzed production processes to improve efficiency and product consistency.
- Maintained detailed QA/QC documentation and supported regulatory compliance.
Industrial Intern at Sanjoga Foods (2025-05 – 2025-06)
- Assisted in developing and optimizing new food products and formulations.
- Conducted quality checks to ensure compliance with FSSAI, ISO 22000, and HACCP standards.
- Performed sensory evaluations to assess product taste, texture, and appearance.
- Analyzed production processes to improve efficiency and product consistency.
- Maintained detailed QA/QC documentation and supported regulatory compliance.
Education
Integrated M. Tech. in Chemical Engineering & Food Technology (Minor) – Institute of Chemical Technology, Mumbai (2022 – 2027)
HSC (Science) – KET's V. G. Vaze College of Arts, Science & Commerce (2022 – 2022)
SSC – St. John the Baptist High School & Junior College (2020 – 2020)
