Philip Lourthu

Food Technologist with a Master’s in Food Science and Technology, and proven experience in new product development, QA, and food safety. Proficient in FSANZ, Codex-aligned HACCP systems, GMP audits, and AI-enhanced sensory evaluation. Demonstrated ability to lead continuous improvement initiatives, conduct risk assessments, and ensure regulatory compliance in fast-paced, high-volume production settings. Passionate about using emerging technologies to elevate product quality, consumer satisfaction, and operational excellence, aimed at mutual goals.

AI-Integrated Sensory Panel Optimization, Developed a GenAI-based sensory evaluation tool, reducing testing time by 20% and increasing efficiency. NPD Project: Low-Fat Sweet Chilli Mayonnaise, Reformulated with natural pectin, improving shelf stability by 10 days and enhancing flavor retention. Functional Cookie Formulation, Designed a millet- and stevia-based snack with high fiber and antioxidant properties for diabetic-friendly markets.

• SITXFSA001 Use Hygienic Practices for Food Safety
• SITXFSA005 Food Safety Supervisor
• RSA

• Food Science Club – RMIT University
• Course representative and student leader, HITS, Chennai, 01/01/20, 01/01/23, organized national food tech events and industrial guest lectures, collaborated with administration to increase enrollment