OBJECTIVE•••••Seeking a challenging and rewarding position in the Dairy Industry which will allow use of my professional experience and education.•••••EDUCATION•••••M.S. Biological Science (Dairy Science) with Minor in Statistics, South Dakota State University. Expected to complete by Aug. ••••• GPA: •••••/•••••
Thesis title: Improving the texture and flavor of reduced fat Cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration.
B.S. (Dairy Technology), Gujarat Agricultural University, Gujarat, India (•••••). •••••RELEVANT COURSES•••••Laboratory Techniques in Dairy Science, Technical Control of Dairy Products, Quality Control, Statistical Methods, Experimental Design, Introduction to SAS, Advanced Unit Operations in Food/Biomaterial Processing, and Principles of Biochemistry.
•••••WORK EXPERIENCE•••••Graduate Research Assistant, Dairy Science Department, South Dakota State University.
(Fall ••••• present).
Experienced working with rheometer, texture analyzer, fluorescent microscope, HPLC and spectrophotometer.
Pilot plant operation, experimental design and data analysis experience.
Assist graduate, undergraduate, and high school students in their research.
Manage laboratory chemicals and supplies for the department.
Worked on Isolation and purification of exopolysaccharides from lactic cultures.
Helped in teaching laboratories for undergraduate students.•••••Junior Production Officer, Dudhsagar Dairy, India. (Nov. ••••• Jul. •••••). Asias largest dairy plant.
Worked in dried milks section handling ••••• million pounds milk per day.
Man power management, plant sanitation monitoring, and plant performance evaluation.
Supervised and trained a staff of approximately •••••
Participated as team member for the expansion of the plant.
Acted as team member for Enterprise Resource Planning (ERP) implementation.
Involved in development of new products like instant almond shake, sterilized flavored milk, cultured buttermilk, and flavored yogurt.
As a part of Statistical Quality Control (SQC) team, developed control charts for the manufacturing and packaging processes.
Trained for six-sigma and Distributed Control System (DCS).•••••Food Technology Intern, Mahaan Proteins Ltd., India. (May •••••).
Worked in all the sections with special emphasis on casein, lactose, and whey protein concentrate production.•••••In-plant Intern, Vidya Dairy, India. (Sep. ••••• Sep. •••••).
Worked in milk processing, production of cheese, ice-cream, butter and butter oil, services and maintenance of dairy equipments, and quality assurance.
Trained for Food Safety Management Systems.
Implemented HACCP and ISO protocols.
Involved in development and marketing of whey drinks.
Surveyed households and analyzed data.•••••PUBLICATION •••••Improving the texture and flavor of reduced fat Cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration presented at ADSA annual meeting, Minneapolis, MN. July••••••••••AWARDS AND HONORS•••••Watumull Scholarship, J. Watumull Fund, Honululu, HI, ••••• and •••••
Travel Award, IFT-Minnesota section, •••••
SDSU Graduate School Travel Award, ••••••••••EXTRA CURRICULAR ACTIVITIES•••••Institute of Food Technologists- Student Association (IFT-SA), Great Plains Subsection;
-President (••••• present).
-Secretary (••••• •••••).
Active participant in various multicultural activities at South Dakota State University.
Member of college basketball and athletics team. (•••••).•••••PROFESSIONAL MEMBERSHIPS•••••American Dairy Science Association (ADSA).
Institute of Food Technologists (IFT).
Gamma Sigma Delta.•••••REFERENCES•••••Available upon request.