Rutuja Kandalkar

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.

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.

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)