National Institute Of Food Technology Entrepreneurship And Management Recruitment 2011 www.niftem.ac.in : Director

[muthukalee]

NATIONAL INSTITUTE OF FOOD TECHNOLOGY, ENTREPRENEURSHIP AND MANAGEMENT
An autonomous organization under
Ministry of Food processing Industries, Govt. of India.

Recruitment to the post of Director, NIFTEM

NIFTEM, an institute of Global Excellence is being set up at “Kundli”, Sonepat, Haryana as a hub for Academics, Research and Entrepreneurship in all facets of Food Science and Food Technology. The institute is fully supported by Ministry of Food Processing Industries while enjoying reasonable autonomy. Its first academic session leading to B.Tech in Food Technology & Management would be commencing from 2011-12.

The Search cum Selection Committee, duly constituted by the NIFTEM, Board of Management, invites applications for post of Director from competent, experienced and dynamic professionals who can drive initiatives to realize the Vision and Mission of NIFTEM. The details of the post in brief are mentioned below :

Name of the Post : Director

Scale of pay : Rs. 75,000/- (Fixed) + 5,000 Spl. Allowance

Method of recruitment : Direct Recruitment including on Contract basis/Deputation/ Transfer (Absorption)

Tenure of appointment : Not exceeding 5 years or till date of retirement on Superannuation whichever is earlier.

Maximum Age : Upto 60 years as on the last date for receipt of Application.

Qualifications :
1. A terminal degree in the incumbent’s area of study with preference to food science related discipline.
2. Essential : Ability to lead an outstanding team of highly qualified managerial and academic resource personnel. Strong prior exposure to strategic planning, Governmental relations, resource modeling and sense of vision. Ability to engage the Board and the management in shaping up and executing such a vision

Experience :
Persons of eminence in the field of research, teaching, technology transfer and management in food sciences or from amongst the persons from the administration having prescribed qualification who have been associated with the subject/similar activities and is either holding or has held the analogous position drawing a basic pay up to Rs 75,000/-(including Grade Pay).

Candidates meeting the above eligibility requirements may send their applications complete in all respects along with attested copies of certificates related to qualifications, date of Birth, experience etc. in an envelope super scribed as “Application to the post of Director” and addressed to the Secretary NIFTEM Society, NIFTEM, 3rd Floor, AMDA Building, 7/6, Siri Institutional Area, August Kranti Marg, New Delhi- 110049, on or before 7th June 2011.

http://www.niftem.ac.in/NIFTEM/downl...m_director.pdf

[Guest-IJT]

Name : PRIYANKA MUKHERJEE
Email : priya_17bandopadhyay AT rediffmail.com
Designation / Skillset : microbiologist
cirriculam vitae

Resume :
CURRICULUM VITAE
PRIYANKA MUKHERJEE
Objective
I look forward to associate myself with an organization where there is an opportunity to share challenging avenues, and widening the spectrum of my knowledge, and overall performance of the organization.
At Present
I am M.Sc in MICROBIOLOGY.And worked as guest lecturer in asansol girls college
Lab Skills on Microbiology
1 Bacterial Culture preparation
2 Fungal Culture preparation
3 Algal Culture preparation
4 Different types of media preparation
5 Gel run
6 Paper Chromatography & TLC
7 Experiments on Recombinant Dna technology
Computer Knowledge
1) Strong knowledge on MS-Office,
2) Knowledge on C (Language)
3) Bioinformatics.
Workshops
Sl. No. Title : Duration: Organization:
1 Downstream Processing 1 Day
Millipore Company
IISC Bangalore
2 Lab scale Tangential Flow Filtration Systems and Lab Water Systems 1 Day Pall life Science Co.
IISC Bangalore
Seminars
Sl. No. Title : Duration: Organization:
1 National conference on Genomics, Proteomics and Systems Biology 4 Day
IISC Bangalore
2 International Conference on Molecular Mechanisms and System Biology 4 Day PES IT Campus
Bangalore
Academic Profile
Examination Passed Board / Council / University Year of Passing %-ages of Marks
ICSE ICSE 2002 70%
ISC ICSE 2004 56.8%
B.Sc. (Hons :Microbiology) Burdwan University 2007 63.1%
M.Sc. :Microbiology Banglore University 2007-2009 67%
Main Courses Covered
Microbial diversity, Molecular Biology , Recombinant Dna Technology , Food Microbiology , Environmental Microbiology ,Genetics , Industrial Microbiology, Fermentation Technology, Agriculture Microbiology, Medical Microbiology

1. Listening music.
I, hereby, solemnly declare that all the statements made in the above application are true and correct to the best of my knowledge and belief.
(Priyanka mukherjee)
Date : 20/05/2011

Place :Bangalore
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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4154281
Date & Time : 20th May 2011 6:44 AM (UTC)
IP Address : 122.167.204.162
Browser Info : Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; Trident/4.0; GTB6.6; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; InfoPath.2)
Predicted Country : India

[Guest]

RESUME
SHRIKANT SURESH BHAMARE
Mail-Id : microshri AT gmail.com

OBJECTIVE :-
I am seeking a Position Which Could Utilize My Full Potential and Serve the Best for Your organization. To take up Challenging Careers and Grow Consistently Along With the Organization.

EXPERIENCE :-
Working as MICROBIOLOGIST (Food Quality control) in FMCG Organization for 2.2 years from February 2009 to still date in Jain Irrigation Sys.Ltd. Jalgaon
Authorized Signatory by National Accredited Board of Testing and Calibration laboratories (NABL).
ISO-22000 :2005, FSMS, BRC, GMA - Safe, HACCP, SGF & KOSHER Certified Company. Sound knowledge to work under this Food Safety Standards
JOB RESPONSIBILITIES :-
Responsible for promoting and maintaining Safe and Healthy working conditions in the assigned work area.
To Maintain Hygienic Condition in Production and Processing Area.
Maintain Microbial Stock Culture Collection and related Documentation
Record and Compile Data and Results and Prepare Reports accurately and in Compliance with Methods, SOPs and regulatory Requirements.
To Conduct Test According to USFDA-BAM, ISO, NMKL, APHA, SFK FOODS, AOAC, NESTLE Standards, Unilever Standards, and McCormick Standards etc.

SKILLS :-
HANDLING PATHOGEN :-
Isolation and Detection of Various Food Microorganism in Biosafety cabinet Such as,
Bacillus cereus, Staphylococcus aureus, Sulphite Reducing Clostridium, Listeria Monocytogens, Clostridium perfingens, Heat Resistance Mould, Thermoacidophillus Bacteria, AerobicMesophillic Spore, Enterobacteriaceae, Escherichia coli, Salmonella.
SAMPLE HANDLED :-
Analysis of Food and Food Products, Vegetable and Vegetable Products, Sugar and Sugar Products, Water, Swab. Packaged drinking water bore well water etc.
TECHNIQUES KNOWN :-
Biochemical confirmation of Salmonella suspect colonies using the TSI agar, Urea agar (Christensen), L-lysine decarboxylase, ß-galactosidase (ONPG), Voges Proskauer and Indole tests in this order.
Biochemical Confirmation of presumptive Bacillus Cereus, some members of Enerobaceriacea, strains of staphylococcus.

Biochemical Confirmation of Lactobacillus, Listeria, E.Coli. Cl.perfingens. Etc.
Staining, Microscopic morphology, motility test, catalase test, nitrate reduction test gelatin liquification test, endosore test.
Extra Curriculum Activity :
TRAINING
Completed a 15 Days Training program on Molecular Techniques in summer camp-2007 Sengunthar Institute TamilNadu.
Completed a 3 Days Training at NAFARI Pune on Food and Water Analysis

EDUCATIONAL QUALIFICATION :-
M.Sc.In Microbiology from R.C.Patel College Shirpur. Under North Maharashtra University Jalgaon.with 60.45% in April 2008
B.Sc.In Microbiology from R.C.Patel College Shirpur. Under North Maharashtra University Jalgaon.with 60.00% in April 2006
Diploma in Information Technology and Completed Maharashtra State Certificate Course in Information Technology in First Grade.

[Guest]

Naga Jyothi Gubbala
jyothi1988n AT gmail.com
OBJECTIVE :
Aspiring to be a professional food technologist in a position to contribute individually and holistically to achieve organizational goals, utilize my skills in developing principles and theories of science to assist in research and development in order to motivate invent and improve products and processes.
SUMMARY :
A talented technologist has the Knowledge to set up, operate, and maintain laboratory instruments, monitor experiments, make observations, sample testing, calculate and record results; has organizational skills in compiling detailed logs of all of the work of the subsidiaries; has skills in monitoring production work and develop and adapt laboratory procedures to achieve the best results and device solutions to encountered problems.
SKILLS :
Knowledge in Sample Testing and Sample Management
Knowledge in New product development and documentation management
Thorough knowledge of various tests used in Microbiology and Food analysis
Instrumental in implementing Quality Standards and visual work place system in the Laboratory and Plant
Good team player with excellent communication, Relationship Management, Analytical and problem solving skills.
I.T. SKILLS :
MS - Office, Internet & Basic knowledge of Computers.
EDUCATION :
8.05 /10 Cumulative grade points average (CGPA) in Masters in Food Science and Technology from GITAM University, Visakhapatnam in 2011.
75% Graduation in B. SC Bio-Technology, Bio-Chemistry, Chemistry from VSL Women’s Degree College, Andhra University, Kakinada in 2008.
84% in Intermediate from Gayatri Junior College, Kakinada in 2005.
67% SSC from Kakinada Public School (CBSE) Kakinada in 2003.
PROJECTS :
#1 : Studies on Biochemical variations in Fish at Landing Center v/s Retail Market
Description : The present studies have emphasizes on the Biochemical changes in fishes at landing centre and retail market. The principle objective of the study is to enable the common people to know the nutritional values of fresh fish and adverse impact of spoiled fish in health point of view and to know the biochemical composition of the different edible fishes available for the consumer point of view. And to improve the nutritional value by understanding the impact of fish spoilage on the biochemical constituents of edible fish in retail markets. The study was carried by conducting biochemical analyses for 4 commercial fishes (Upenius Vitas, Stolephorous Commersonni, Trichiurus Leptutus and Dussumieria Acuta) available fishes in both market and landing centre. The biochemical constituents are estimated by using following methods Moisture by Hot Air Oven, Crude Protein by Kjeldal Method, Crude Fat by Ether Extraction, Ash by Muffle furnace, N.F.E. by Subtraction method and appropriate results were obtained. According to the results it conclude that In quality and nutritive value point of view, the fish sample collected from landing centre is fairly good when compare with the samples collected from market centre. The quality and nutritive value deterioration in the samples collected from market center mainly attributed to unhygienic handling during loading, unloading, transportation, contaminated premises in fish market, usage of inferior quality & insufficient ice for preservation of fish.
#2 : Formulation and Standardization of value added Custard Powder
Description : India is fast becoming a supplier of inexpensive raw material to the world and an importer of value added products. This calls for product development not only nutritionally safe, convenient and acceptance form but also easy to prepare and more suited to the specific needs of population. Whey protein is a highly quality protein supplement derived from milk. Milk contains two types of proteins one is casein and another whey protein in the ratio of 80:20 respectively. Whey protein is a mixture of globular protein isolate from whey, the liquid material created as byproduct of cheese and paneer production. Whey protein contains all 20 amino acids and 9 essential amino acids in quantities proportional to human needs. Its protein digestibility corrected amino acid score is 1.14 and its biological value is 104 (Schaafsma.G, 2000). Whey protein isolates have good emulsifying, fat binding, water binding and thickening properties. (Krissansen.GW, 2007) .Whey protein isolate is rich in beta lacto globulin suitable for a high gel product because it has strong gelling ability (Anderson.GH, 2007). In a country observed with vegetarianism like India, there is a broad scope for replacement of egg protein with whey protein in custards. Keeping these benefits in to consideration the product was developed with whey protein. Custard is a variety of culinary preparations based on a cooked mixture of milk and egg yolk. The most common custards are used as desserts or dessert sauces and typically include sugar and flavorings. The methodology followed for the proposed study was preparation of custard powder by substituting egg yolk with whey protein. The key ingredients used in the formulation were milk powder, vanilla sugar, corn flour, lemon yellow color and almond essence. Formulation and standardization of the custard powder was done with different trials and concentrations of whey protein.
Case Study :
Trial 1(water-50ml, whey protein-10gm)
Trial 2 (water-50ml, whey protein-20gm)
Trial 3 (water-50ml, whey protein-30gm)
Subjective (sensory evaluation) and objective (pH, viscosity, density, gel sag) evaluations was done for the prepared products. As the acceptability scores for trials with water obtained were low, so the trials were performed by substituting water with milk to enhance taste and subjected to subjective and objective evaluations.
Trial 1 (milk-50ml, whey protein-10gm)
Trial 2 (milk-50ml, whey protein-20gm)
Trial 3 (milk-50ml, whey protein-30gm)
The sensory acceptability scores were considerably higher for trial 3 (trial with milk).
SEMINARS ATTENDED :
National Seminar on Indian Dietetic Association-AP Chapter held by Department of Foods, Nutrition and Dietetic, Andhra University, Visakhapatnam.
National Seminar on Food Security and Preservation held by Department of Food Technology at Loyola Academy, Hyderabad.
National Seminar on Lifestyle Disease and Management-Role of Food Science and Nutrition held by Department of Microbiology and Food Science and Technology at GITAM University, Visakhapatnam.
National Seminar on New Horizons in Microbiology held by Department of Microbiology and Food science and Technology at GITAM University ,Visakhapatnam.
INDUSTRIAL TOURS :
Attend for processing of Dairy Products at Vishaka Dairy, Visakhapatnam, in 2010.
Attend for manufacturing of beer at United Millennium Breweries Ltd., Srikakulam in 2010.
Anand Foods Hyderabad.

[Guest]

CURRICULUM VITAE
AJAY KUMAR KESARWANI
email- ajay_foodtech AT yahoo.com

CARRIER OBJECTIVE :
Intend to build a carrier with a leading corporate of hi-tech environment with committed and dedicated people, which will help me to explore myself fully and realize my potential willing to work as a key player in challenging and creative environment.

PROFESSIONAL EXPERIENCE :
- Project on – Comparative study of different processing conditions on biochemical composition of soymilk at Central Institute of Agricultural Engineering (ICAR), Bhopal (M.P.), India.
- Training on quality management conducted by ministry of small scale industries (Govt. of India).
- Training at Mohan Meakin Ltd., Lucknow (U.P.).
- Training at Shyam Dairy Products, Allahabad (U.P.).
- Training at Soybean Processing and Utilization Center, CIAE (ICAR), Bhopal (M.P.).

EXTRA CURRICULUM ACTIVITIES :
- International workshop on water quality research to evaluate the effect of agricultural conservation practices utilized in United State and India. (In association with USDA).
- National seminar on advanced technologies in food processing for entrepreneurship development.
- Symposium on current advancement in biotechnology.
- Seminar on India food expo-2006 on commercialization of new technologies in agro & food processing, organized by Ministry of food processing industries.
- One day workshop on packaging for export organized by Indian Institute of Packaging, New Delhi.
- National seminar on food security and economic prosperity through processing and preservation of foods.

ACADEMIC DETAILS :
Course Year University/Board % or CGPA
M. Tech. Food Technology (Food Engineering) 2008-2010 Sam Higginbottom Institute of Agriculture, Technology and Sciences (SHIATS) Allahabad (Formerly AAI -Deemed University). 8.76 CGPA
B. Tech. Food Technology 2004-2008 Allahabad Agricultural Institute-Deemed University, Allahabad. 7.32 CGPA
Intermediate in Agriculture 2002-2004 AAI, Naini Allahabad (U.P. Board) 66.1%
High school 2002 IDCL. Inter college, Jasra Allahabad (U.P. Board) 53.66%

COMPUTER SKILLS: Languages: C, C++.

[Guest]

Curriculum Vitae
Apoorva Srivastav
apoorvarbl AT gmail.com
Career Objective
I want to work in a highly innovative and competitive environment. I seek to work in such a place where I could apply my knowledge and skills and also where I could get opportunity to consistently update myself in terms of knowledge. My sincerity, handwork, and commitment for the organization hold the key to my success.
Academics :
Pursuing
M.Tech FOOD ENGG. From Guru Jambheshwar University of Science & Technology,Hisar,Haryan.(CGPA-7.80 till 1st semester)
2009- M.Sc. Ag., Specialization in Food Science and Technology from CCS University
Campus Meerut, Secured 87% (2nd Rank holder in University)
2007- B.Sc. (ZBC) From Feroz Gandhi College, affiliated to Kanpur University , Secured 65%
2004 -Class XII Kendriya Vidyalaya affiliated to C.B.S.E, Secured 70.2%
2002- Class X Kendriya Vidyalaya, affiliated to C.B.S.E., Secured 68.4%.
Skill Set :
- Biochemical analysis and food quality evaluation.
- Food Safety and preservation techniques.
- Good knowledge of Ms Office tools (Ms Word, Ms Power point, Ms Excel etc), HTML, Web Browsing.
- Data Analysis Techniques (ANOVA, Regression, Time series analysis, etc.) and Tools
(SPSS, E-views, Ms-Excel)
- Fluency in English and Hindi
Area of Interest :
- Food preservation and Food Quality analysis
- Food processing and Dairy Chemistry
- Fermentation and Bakery Technology
- Applied Botany
- Study of Biochemical techniques and Biochemical analysis.
- Food safety Management

Training and Experience :
2-Months training in PARLE-G Industries PVT LTD, Pantnagar in quality control/production.
Project Title : - Quality Analysis of Parle-G Biscuits.
Mentor : - Mr. Rohit Gupta (Quality Control Officer, Parle-G Pvt. Ltd.)
Details : - 1) Study and observation of general processing of biscuit and its packaging.
2) Roll of Ingredients and Quality analysis of biscuits.
3) Moisture Analysis of Biscuits.
Project :
1. Study of acidity of different samples of tea leaves and reasons for their variations in their taste.
2. Study of presence of oxalate ions in Guava fruit at different stages of ripening.
3. Study of quantity of casein present in different samples of milk.
4. Study of common food adulterants in fat, oil, butter, Sugar, Turmeric powder, chili powder and pepper.
5. Comparative Study of rates of fermentation of wheat flour, gram, potato juices, carrot juice and orange juice.
6. Role of ingredients and quality analysis of glucose biscuits.
Achievements :

- Qualified GATE 2010 with all India Rank of 1234 in Life Sciences (Botany and Bio- Chemistry).
- 2nd Rank holder in CCS University in M.Sc- Agriculture Food Science and Technology.
- Having certificate from MINISTRY OF GOVERNMENT for participating in "Green Olympiad Organized” by Terra.
- Having "Certificate from Entrepreneurship Development Institute of India for attending 3 days workshop
.
Workshops and Industrial Visit :

- Attended 3 Days workshop organized by Entrepreneurship Development Institute of India (EDI) Sponsored by NSTEDB held at FG College, Raebareli.
- Visited Gomti Nagar Hatchery Center, Lucknow. (Analyzed and prepared a detailed report on the various aspects of fish seed production and supply).
- Visited Parle-G industries Pvt. Ltd. Pant Nagar during my internship period and analyzed various manufacturing processes and activities.
Extra Curricular Activities :

- Team Leader of River Rafting Team held at Shivpuri , Uttranchal , organized by Snow leopard.
- Volunteer for public awareness program conduct by an NGO “CANCER AID SOCIETY” for making the people aware about the “Cancer Disease “.
- Attended National Level cultural festival “Aurora-09” at IIITM Gwalior.
- Member of “The Indian Journal of Crop Science” for the year 2008-2009.
- Participated and won prizes in various activities like group songs, Poem recitation, Quiz, Youth Parliament, etc.