Skilled food science technician with experience in quality control and product development. Demonstrated strengths in analytical testing, process improvement, and ensuring compliance with safety standards. Made significant contributions to enhancing product quality and streamlining production processes for increased efficiency. Strong team collaboration skills with focus on achieving project goals within deadlines. Flexible to move cities, for the right opportunity
Evaluating the effect of acidification on sour cream, Compared physical properties of two commercially available sour creams.
Determined viscosity, color and texture using laboratory equipment.
Developed sound knowledge and calculated brix, moisture content, pH., Performed sensory analysis of the samples provided., Used statistical tool, Minitab for data analysis, involving ANOVA.
English, Proficient, Hindi, Proficient, Post-Higher Education work Stream Subclass visa 485 - Valid till July/27
Investigation of physicochemical properties of Rice bran, 02/01/23 - 11/01/23,