Kainat Ali

Motivated Food Science and Technology graduate with research experience in dairy product development, food quality evaluation, and laboratory analysis

Talent

Post office Charsada town, Mohalla Babarra Charsada, Charsada, PakistanMember since July 14, 2026

Physicochemical AnalysisMicrobiological TechniquesSensory EvaluationDairy Processing TechniquesStatistical Data AnalysispH measurementSerial dilutionTotal Plate Count (TPC)Coliform enumerationYogurt fermentationQuality controlLaboratory instruments

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Physicochemical AnalysisMicrobiological TechniquesSensory EvaluationDairy Processing TechniquesStatistical Data Analysis

About

I am Motivated Food Science and Technology graduate with research experience in dairy product development, food quality evaluation, and laboratory analysis. Skilled in physicochemical, microbiological, and sensory evaluation techniques, with hands-on experience in yogurt processing, quality control, and statistical data analysis. Proficient in laboratory instruments including pH meter, viscometer, and microbiological culture techniques.

Committed to applying scientific knowledge and analytical skills in food quality assurance, research, and product development.

Experience

Internee - Serena Hotel Peshawar Pakistan - Peshawar, Pakistan

(2024-06 - 2024-09)

Quality Assurance Section of F & BProduction. Experienced in DIRECTORATE OF KHYBER PAKHTUNKHWA FOOD SAFTEY & HALAL FOOD AUTHORITY PESHAWAR.

Internee - Nuclear institute for Food and Agriculture - NIFA Tarnab Peshawar Pakistan

(2024-10 - 2024-10)

Electron Beamsand x-rays technology and Qualitative analysis of added micro nutrient in foods

Internee - Government of Khyber Pakhtunkhawa Halal Food Authority - Pakistan

(2024-11 - 2026-07)

on the function and applicatoin of Halal food authority

MSc - Pakistan Council of Scientific and Industrial Research - Pakistan

(2025-04)

Physicochemical Analysis: pH measurement (Digital pH Meter), titratable acidity, viscosity determination (Viscometer), and syneresis analysis of dairy products.
Microbiological Techniques: Serial dilution, Total Plate Count (TPC), coliform enumeration using Nutrient Agar and MacConkey Agar, and microbial culture incubation.
Sensory Evaluation: Conducted sensory analysis using a 9-point Hedonic Scale for color, texture, taste, flavor, and overall acceptability.
Dairy Processing Techniques: Goat milk pasteurization, yogurt fermentation using starter cultures, incubation, refrigerated storage, and quality evaluation.
Statistical Data Analysis: Experimental design using Complete Randomized Design (CRD), Latin Square Design, and Least Significant Difference (LSD) test for data interpretation.