Saravanakumar
Junior Chemist with hands-on experience in FSSAI-compliant food testing laboratories
Talent
CoimbatoreMember since July 18, 2026
Proximate analysisFood adulteration detectionPhysicochemical testingLaboratory documentationLIMS managementUV-Visible SpectrophotometerFlame PhotometerpH MeterRefractometerGravimetric methodsKjeldahl methodColumn chromatographyDean and starks distillation methodQuality assuranceFood safetyMethod
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Proximate analysisFood adulteration detectionPhysicochemical testingLaboratory documentationLIMS management
About
Junior Chemist with hands-on experience in FSSAI-compliant food testing laboratories. Skilled in proximate analysis, food adulteration detection, physicochemical testing, laboratory documentation and LIMS management. Experienced in operating UV-Visible Spectrophotometer, Flame Photometer, and pH Meter with a strong focus on quality assurance, regulatory compliance, and food safety.
Experience
Junior Chemist - Analytical Technology Laboratory
(2025-05 - 2026-06)
- Food analysis as per FSSAI standards
- Testing of spices and condiments, dairy and dairy products, fruits & vegetables, cereals and cereal products, oils & fats, sweet & confectionery, alcoholic beverages
- Adulteration detection in food samples
- Handling UV-Vis spectrophotometer, Flame photometer, pH meter
- Lab documentation and QC procedures
- Maintain LIMS (Laboratory Information Management System)
- Nutritional parameters: Moisture, ash, fat, protein, carbohydrate, energy
- Spices and condiments: Dean and starks distillation method, volatile oil, non-volatile ether extract, alcoholic soluble extract, water soluble extract, ASTA colour
- Dairy and dairy products: Milk fat, SNF, milk protein, acidity, adulteration tests
- Oils & Fats: Acid value, peroxide value, saponification, Reichart meissl test, Polenske value
- Cereal and cereal products: Acidity of extracted fat, acid value, gluten
- Fruits & Vegetables: TSS (Total soluble solids), acidity, total nitrogen content
- Sweet & Confectionery: Total sugar, reducing sugar, sucrose, sulphated ash, acid insoluble ash
- Beverages: Coffee, tea (water soluble ash, aqueous extract, iron fillings, alkalinity of water-soluble ash, crude fibre)
- Alcoholic Beverages: Alcohol content, volatile acids
- Added colouring matter using column chromatography
- Honey product: HMF, specific gravity, sucrose, reducing sugar, free acidity
- Proximate and physicochemical analysis using titration, gravimetric methods, and Kjeldahl method
- Operation of UV-Visible spectrophotometer, flame photometer, and pH meter
- Measurement of total soluble solids using refractometer
Education
M.Sc. - Chemistry (General chemistry) - PSG. College of Arts & Science (2025)
B.Sc. - Chemistry - CBM. College (2022)
