Job seeker profile

Ms. azra khan

R&D Exec.
0.0

Personal information:

Name : Ms. azra khan
Birth Date : 2000-02-09
Country : India
Position: R&D Exec.

Work Area :

Skill:
  • Computer skills
  • Research and co-operative skills  Presentation skills  Product formulation & preservation
  • Team Management  Operating Lab Products and equipment  Proximate analysis ACTIVITIES  Research done on – Antibacterial activities of selected condiments
  • under Star DBT program.  Volunteered
    		•
    Industry: Food Processing
    Functional area: Engineering Design / R&D
    Role name : R&D Exec.
    Desire job type : Permanent
    Employment type : Full Time
    Preferred shift : Day
    Expected salary: Rs. 250000 - Rs. 500000

    Profile summary:

    Not Available.

    Education details :

    MS/M.Sc(Science)
    Specialization : Food science and technology
    Institute name: D.Y Patil Deemed to be university
    Marks / Percentage : 8.83
    Passing year: 2022
    B.Sc
    Specialization : Microbiology
    Institute name: K.J Somaiya College of Science and commerce
    Marks / Percentage : 8.1
    Passing year: 2020

    Certificate details :

    Certificate name : Food Processing, Regulatory & Food Safety
    Certificate detail : SafeFoodz Solutions
    Passing year: 2021
    Certificate name : HACCP – Basics of application in Food Industry
    Certificate detail : SafeFoodz Solutions
    Passing year: 2021
    Certificate name : Food Safety Supervisor Certificate of Competence
    Certificate detail : Fssai ,Food License Registration INDIA
    Passing year: 2021

    Work Experience :

    R&D Exec.
    2022-02-09 - 2022-07-20
    Company name : Kafin Coffee Shop
      Annual salary : Rs. 10000 - Rs. 20000
    Industry : Food Processing
    Functional area : Engineering Design / R&D

    I have worked as an R&D trainee under consultancy research work carried out at D.Y Patil Deemed to be University collaborated with kafin coffee shop; Vashi, with the aim to preserve coffee decoction and assess its shelf stability followed by sensory analysis. This gave me laboratory experience as well as insight into the functioning of FSSAI-guided food policy in India. During my Bachelor’s program, I carried out research intending to explore antimicrobial activity present in selected condiments effective against URT infection-causing pathogens. Through my research, I have cultivated strong planning, organization, and presentation skills, that I believe will be an asset in a Food R&D and production environment.

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