Sarvesh V Bhave

An organised and motivated individual, eager to utilize my time management and organizational skills, across diverse settings. Seeking entry level opportunities to enhance my abilities while contributing to company growth.

• Overview on food processing machineries and union operation, CSIR Mysuru, 08/17/21, Engaged in an intense training program providing insights into food processing machineries and unit operations and has enhancing proficiency in area such as food preservation technique, political measures and many more
• Certificate for postar participation in 30th ICFOST 2024, Effect of hydrocavitation treatment on structure and physiochemical properties of cornstarch
• FOSTAC, Certificate of competence for completing training on the poles of advance manufacturing and covid

• Third place winner in millet base recipe competition FDA Mumbai, 09/26/23
• International Journal of Trend in Scientific Research and Development (IJTSRD) Volume 7 Issue 2, March-April 2023, www.ijtsrd.com, 2456 - 6470, Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour

Published Research Paper:
“Development of Nachos Using Moringa Oleifera, Maize, Quinoa, and Rice Flour”
Published in International Journal of Research and Analytical Reviews (IJRAR), Volume 7, Issue 2 (March–April 2023), e-ISSN: 2456-6470.
This study focused on formulating nutrient-rich nachos using alternative flours to enhance health benefits and diversify gluten-free snack options.

• Master’s Thesis:
  “A Comparative Study on Hydrogen, LPG, and PNG Roasting Techniques for Soya Chaap”
  Investigated the impact of different fuel-based roasting techniques on the nutritional composition, sensory quality, and physicochemical properties of soya chaap