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BJR's Group of Hotels Mumbai : Captain, Steward
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[QUOTE=Guest-IJT;129457]Hello, I am Anupama KS , i have done my Masters in Food science and nutrition from University of Mysore. I have 3 yrs of work experience in CFTRI in the department of Sensory science as a research fellow. I am interested to work in the product executive position in your company as i am very keen and have experience from CFTRI in the field of product development I have attached my Resume. Please go through it and kindly let me know if i am eligible for any position in ur company. [B]ANUPAMA .K .S e-mail [/B]: anupama.shridhar AT gmail.com [B]mobile no [/B]: / [B]Career objective [/B]: To use my knowledge, improvise skills and proven abilities in an organization that promotes learning and motivation so as to support the growth and development of an organization. [B]Educational Qualification [/B]: Course School/College University Year of passing Aggregate % M.sc Manasagangotri, Mysore University of Mysore 2007 72 B.sc Yuvaraja’s College, Mysore University of Mysore 2005 72 [B]Computer skills [/B]: Worked on windows platform and extensively worked on MS office tools. [B]Dissertation [/B]: (Part of Msc Curriculum) [B]Organization [/B]: CFTRI ,Mysore [B]Duration [/B]: 1 year (June 2006-may 2007) [B]Department [/B]: Flour Milling, Baking and Confectionary Technology (FMBCT) [B]Dissertation topic [/B]: “Effect of Amaranthus seed flour incorporation on physico-chemical and sensory qualities of Indian bread” worked under Dr. R. Sai Manohar (FMBCT, CFTRI) and Dr. Asna Urooj (Dept of food science and nutrition, Manasa gangotri, Mysore) [B]Work experience [/B]: - Worked as a dietician in Talwalkars, Bangalore for 1 year (July 2007-june-2008) - Worked as a project assistant in Sensory Science Dept. CFTRI, Mysore for a period of two years (June 2008-June 2010) under Dr. Maya Prakash (HOD, Sensory science and Dr. KK Bhat) - Project topic - Niche food processing technologies on preparation of nutritious, cost effective, safe and hygienic food products to the target population. [B]1. Worked on preparation of snack foods and confectionaries [/B]: [B]a) Snack bar [/B]: Healthy and nutritious snack bar varieties were formulated using ‘dehydrated fruits and vegetables’ to enhance the vitamin-mineral content and flavour, iron and folic acid was also incorporated to the snack bar. [B]b) Low fat snack [/B]: A low fat snack was prepared (less than 1% of fat) using baking, micro wave and other methods of cooking to minimize the intake of fat and to get a better textured product. [B]c) Sweetener based snack [/B]: Several traditional sweets were prepared using artificial sweeteners to reduce the calorie content of the product. - These prepared food products were analysed for physico-chemical, sensory, microbiological and storage studies under different conditions. - Worked in several other departmental collaboration projects which includes product development, preparation of traditional foods and confectionaries, chemical analysis of food and beverages and other sensory aspects and storage studies. - Participated in the training for various food industry people ( ITC, Britannia, nestle, nirulas, Jain industries, pepsico, MTR and many more) about sensory science techniques in analyzing food products as part of short term course conducted by Department of Sensory Science, CFTRI., Mysore. - Worked in flour milling and baking technology dept of CFTRI for an year as part of dissertation. Handled instruments like microvisco amylograph, farinograph, extensograph, texture analyzer, other flour testing methods were used. [B]Work done in the projects [/B]: 1. Planning product development process based on the concept/ brief. 2. Organizing Raw Materials (RM) to develop product. 3. Lab scale product formulation trial. 4. Product evaluation. 5. Product shelf life study. 6. Scaling up trial. 7. Product costing. 8. Co ordination with inter departments (Purchase/ QA) [B]Techniques known [/B]: a) Chemical and biochemical analysis of food products (Nutritional analysis). b) Enzyme assays of foods. c) Testing of cereal flours using microvisco amylograph and farinograph. d) Analyzing physico - chemical properties of flours. e) Instrumental texture and colour analysis of foods. f) Sensory techniques in analysis of food and beverages. g) Nutritional counseling for several diseased conditions, menu planning based on the age, health and other issues. h) Principles of food handling. [B]Others [/B]: a) Case studies as part of Msc curriculum - Visits to hospitals to collect the case studies of several diseased conditions and prepared a diet chart for the particular case. b) Visits to the nearby villages and anganawadi centres in and around Mysore city to do food and nutritional survey in different houses and to educate about nutrition and balanced diet. c) Visit to food industries (visited nestle and a distillery unit in Nanjanagud, Mysore) to study the production and handling of foods they prepare. [B]Achievements [/B]: - Topper in B.sc (food science and nutrition, BZF) for the college. - Published two research posters in ICFOST-2009, NIMHANS, Bangalore. (Indian convention of food scientists and technologists-09). - Academic council member during Msc, Manasa Ganagotri, Mysore[/QUOTE]
