CHANDANA KASSA

MSc Food Science & Technology graduate with hands-on experience in food safety, quality control, and assurance within top food manufacturing and retail companies in India and the UK. Skilled in HACCP Level 3 implementation, internal/external audits, CAPA, and sensory/microbiological testing. I’m passionate about ensuring food quality and consumer safety while supporting innovation in product development and regulatory compliance. Seeking impactful roles in QA/QC, Food Safety, or Production to contribute to global food standards and industry best practices.

Research Project: Rheological Analysis of Yogurt, Mayonnaise & Edible Oils

 • Investigated flow behavior and textural stability of yogurt, mayonnaise, and oils using rotational rhinometry. 

• Measured viscosity, yield stress, and viscoelastic properties under varied shear rates and temperatures.

 • Evaluated impact of formulation changes (fat, stabilizers) on mouthfeel, consistency, and spread ability.

 • Applied rheological models (Power Law, Herschel–Bulkley) to analyze non-Newtonian flow characteristics. 

• Compiled findings into technical reports and presented results in academic seminars.

Product Development: High-Protein Immune-Boosting Energy Ball

· Developed a clean-label, high-protein energy ball infused with immune-supporting ingredients (vitamin C, zinc, turmeric).

· Conducted in-depth market research to align product formulation with consumer trends and nutritional demands.

·  Led R&D trials to optimize formulation for taste, texture, and extended shelf life without preservatives.

· Ensured compliance with FDA food labelling regulations and nutritional claims.

· Collaborated cross-functionally on sustainable packaging and strategic product positioning for successful market launch.