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Educational degree and name of study:
Erasmus mundus Masters Degree in Food Innovation and Product Design
Previous experiences and role:
1. Training in Sensory Analysis of Aroma and Flavor of
Food Ingredients and Packaged Foods
CSIR- Central Food Technological Research Institute, Mysuru (India)
▪ Familiarized with the methods of Sensory Analysis.
▪ Studied the application of E-Nose, E- Tongue, and Rheometer in the analysis of food.
▪ Acquainted with the detection methods used for Off flavors and taints.
▪ Applications of Flavor Enhancers and Potentiators.
2. Project Student
Dr. Kunal Sharan, Dept. of Molecular Nutrition, CFTRI, Mysuru (India)
▪ Studied how to use and apply some of the molecular biology tools for understanding the effect of
Nutraceuticals In Vitro and In Vivo conditions.
▪ Gained a fair understanding of how to perform pre-clinical studies to assess the efficacy of
nutraceuticals.
▪ Performing assays on cytotoxicity, mineralization, proliferation and differentiation of osteoblastic
cells.
3. Intern
Functional Foods (R&D), The Himalaya Drug Company, Bengaluru (India)
▪ Eagerly sought and contributed to the development and formulation of various functional foods.
▪ Acquired know-how about the various aspects to be considered for a lab to pilot scale
transformation.
▪ Performed number of trials with variations in the ingredients used (considering the regulatory
framework in their use) to obtain an optimized product.
▪ Project: Development of Emulsion Powder from Coconut Oil Incorporated with Curcumin and
other Bio-actives.
Knowledge skills:
New Product Development, In vitro Studies, Food Analysis, Food Chemistry, Nutrition Biology.
Language skills:
English, Hindi, Marathi
Desired position:
Research and Development Food Sector
Preferred country of employment:
France, Netherlands, Belgium, Sweden, Italy, Finland, Norway, Germany.