Intern
National Pingtung University Of Science And Technology
08.2023 - 10.2023
- Comparative study on the production of pumpkin-based gluten-free puffed snacks and assessment of its physicochemical properties
- Under TEEP Program
Sri Alamelu Sankari Rajkumar
Melbourne,Australia
Summary
Qualified Food Technology with solid experience in supporting project tasks and contributing to team goals. Assisted in a successful execution of various projects, showcasing organizational and multitasking skills. Demonstrated proficiency in communication and time management.
Work History
Intern
University Of Malaysia Perlis
06.2023 - 07.2023
- Formulation of Hydrophobic Deep Eutectic Solvents based nano-emulsion for post-harvest fruit preservation
- Under Student Mobility and Research Program
Education
Master of Science - Food Science And Technology
RMIT University
Melbourne, VIC12-2026
B. TECH - FOOD TECHNOLOGY
Karpagam academy of higher education
Coimbatore, Tamil Nadu04.2024
Skills
- Creativity
- Excellent communication
- Project management
- Problem-solving
- Organized
- Teamwork and collaboration
- Rapid Skill Acquisition
- Quick learner
- Computer skills
Accomplishments
- Developed Millet-based cheese product for lactose-intolerants
Project And Publication
Delaying the ripening of banana fruit and increased storage shelf-life using hydrophobic deep eutectic oil (menthol-thymol)-in-water nanoemulsion coating, Proceedings of the 3rd International Conference on Biomass Utilization and Sustainable Energy, ICoBiomasSE 2023, 09/04-09/05, Kuala Lumpur, Malaysia
Lab Experience
- Internship, National Pingtung University Of Science And Technology, Pingtung County, Taiwan (TEEP Program)- 08/23 to 10/23
- Internship, University Of Malaysia Perlis, Perlis, Malaysia (Student Mobility and Research Program)- 06/23 to 07/23
Timeline
Intern
National Pingtung University Of Science And Technology
08.2023 - 10.2023
Intern
University Of Malaysia Perlis
06.2023 - 07.2023
B. TECH - FOOD TECHNOLOGY
Karpagam academy of higher education
Master of Science - Food Science And Technology
RMIT University
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