Description

Skills

• Food technologist
• FT1 operation
• Intern in Space Food Research and Product Development from ASTRO Research Society
• Microbiologist control of Milk and Milk based food
• MS office
• Product Development
• Quality control in Milk and Milk based products
• Value added Wine tasting and making

Education

2018-2021

B.Sc.Hons Food Processing and Technology at MS Ramaiah University of Applied Science

Experience

8/9/2021-8/10/2020

In plant training in quality control and production at BAMUL (BANGALORE MILK UNION LIMITED)

As a food technology student, I was selected for an In-plant training internship at BAMUL which is a dairy
industry, manufacturing milk and milk products. Here milk products like Salted Butter, Unsalted butter, Lassi,
flavored Milk, Ghee, Curd, Sweets- Milk Peda, and Mysore Pak are processed. I was trained as a quality analyst
for milk and milk products. In Bamul, the raw milk is delivered by BMC trucks [Bulk Milk Cooler].Before the truck
arrives with raw milk, I would start my day by supervising post packaging of milk and curd packets. On alternate
days, I used to spend time understanding and plotting the processing of ghee, sweets, and other products in the
production block. Once the trucks arrive, my chores start with carrying out the MBRT test on collected raw chilled
milk samples which were delivered in Bulk milk cooler tanks. The next task is to carry out the Alcohol test for all
samples, using ethanol. To examine the fat content of milk, a lactometer test and ELR test are performed.
Sometimes, when the milk dealers are not satisfied with the fat content displayed, we are asked to perform
Gerber ‘s test on milk samples to get an exact reading of value fat content. As milk dealers are paid based on fat
content present in milk, documenting the exact value is important. Although the experiments performed were in
my curriculum, I had a very good grip on experiments and enjoyed them. I had an opportunity to operate FTR 1
an automatic milk analyzer, where I would input all the milk samples delivered and enter them into the FTR
1machine. Then I record the values in the book to keep an account. Meanwhile, I would enter values obtained
through experiments performed to generate the Chanel. After the lunch break, I head up to the product lab to
perform moisture test foe sweet sample. BAMUL which is very famous for sweets, I had an opportunity to get
involved in quality testing of sweets too. After placing sweets samples in an air oven for moisture test, I execute
moisture test for salted and unsalted butter samples collected from the production department. Examining the
moisture test for butter was an important task, as the samples were checked for every half an hour. If any
changes were found in the value of moisture level, I had to report immediately to the concerned senior analyst.
So, I was given the responsibility to intimate any changes found. In between the sample testing process, I would
perform the acidity test for ghee, panner, and report to the concerned senior analyst. So, she could enter and
certify the batch. After the acidity test, I would check the fat content of lassi, flavored milk, and ghee. At the end
of the day, I would enter buttermilk, lassi, flavored milk, and curd samples in FTR1 and report to my senior
analyst.

7/2020-9/2020

6 weeks of Online Summer Internship Training Project on “Product Research and Planning " at Tech4serve Project Consultants LLP association with GruwitZ LLP.

I always wanted to explore more in the food sector. The experience that I had with “Product Research and
Planning “with Tech4serve Project Consultants LLP, where I worked on “ready-to-eat/ready-to-cook food”. This
gave me chance to re-interpret, an existing theory and helped me to understand the exact requirements of the
customer in many significant ways. I worked on formulating all the instant products and preparing quotations.
Every week we were given assignments to work on and report at end of the week in live session. In live session,
speakers from ITC and Nestle took part in enlightening concepts on Production management. I used to take part
in healthy discussion with the speakers. At the end of the internship, I submitted my report on “ready-to-eat/
ready-to-cook food “and received certificate.

27/6/2021-14/9/2021

Space Food Research and Product Development at ASTRO Research Society

I was also a part of the internship program of Space Food Research and Product Development from ASTRO Research
Society, where I gained more knowledge on emerging food sectors like 3d painting, Pressure assisted thermal
sterilization, and Microwave sterilization. Perceiving how novel systems and technologies possess the potential to
modify the world positively, is something that will never cease to amaze me. In this internship program, we were
asked to review and report on types of space food, advancements in space food, space farming and research and
development of space food. The internship started becoming more fascinating when, we were guided to work on
“Meal plan for Astronauts” along with sensory analysis. It was an amazing experience for me to understand space
food. I was confounded when I heard about “Air based protein”, I started researching on this topic where the
microbes ingest the air elements and output an edible protein

Skills

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