SHIKHA PRIYA
Muzaffapur
Summary
- Recent MSc Food Technology graduate with advanced academic knowledge and hands-on research experience in food safety, product development, and quality control. Seeking an entry-level Food Technologist position to leverage expertise in food science and technology to drive innovation and ensure high standards in food production. Responsible and motivated student ready to apply education in the workplace.
Overview
1
1
Certification
Work History
Food Technologist
- Developed and tested new food products to meet customer needs.
- Performed sensory evaluations of products to assess taste, texture, color, aroma, and other attributes.
- Monitored raw materials during processing to ensure they met company specifications and regulatory requirements.
Education
Master of Science in Food Technology -
University of Allahabad
06.2023
Bachelor of Science in Industrial Microbiology -
BRABU, Muzaffarpur
12.2020
Skills
- Food processing
- Laboratory instrumentation
- Food product formulation
- Sensory evaluation
- Quality Assurance Testing
- Team building
Personal Information
Title: Food Technologist
Languages
- Hindi, Proficient
- English, Proficient
Training
Food Safety Management System, IGMPI[Institute of Good Manufacturing Practices India],NEW DELHI, www.enhancv.com
Projects
Summary: Preparation of Soulful Sugar-Free and Lactose-Free Chocolates
Prepared a healthier chocolate option that is both sugar-free and lactose-free, catering to those with dietary restrictions or seeking a guilt-free treat.
Product Development:
- Successful Recipe Formulation: Created a rich and satisfying chocolate that maintains high quality and flavor without sugar and lactose.
- Balanced Sweetness and Texture: Achieved an optimal taste profile and smooth texture using selected sugar alternatives and lactose-free milk powders.
Consumer Satisfaction:Positive Feedback: Received favorable reviews from target consumers, including those with dietary restrictions and health-conscious individuals. - Health Benefits:Dietary Inclusivity: Provided a viable option for individuals with diabetes, lactose intolerance, and those avoiding refined sugars.
Nutritional Profile: Offered a healthier alternative to traditional chocolate, contributing to better dietary choices. - Quality Assurance:Taste Testing: Ensure the sweetness and flavor balance meet desired standards.
Texture Check: Verify smoothness and proper tempering to avoid issues like blooming. - Target Market: Individuals with diabetes, lactose intolerance, and those preferring healthier dessert options.
- Overall, the project successfully met its goals, resulting in a high-quality product that caters to specific dietary needs while achieving market success and positive consumer reception.
Certification
- Quality Control
TIRHUT DUDGH UTPADAK SAHKARI SANGH LTD. MUZAFFARPUR
- Mushroom Production and Processing Technology
Dr. RAJENDRA PRASAD CENTRAL AGRICULTURAL UNIVERSITY,BIHAR
Passion
- Reading Books
- Listening Music
Timeline
Food Technologist
Master of Science in Food Technology -
University of Allahabad
Bachelor of Science in Industrial Microbiology -
BRABU, Muzaffarpur
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