NIVEDYA VINOD
Email ID :nivedyavinod AT yahoo.com
PROFILE SUMMARY :
A highly motivated and enthusiastic person with Masters of Science degree in Food Safety and Biotechnology.
Also has Microbiological lab exposure andhas a solid understanding of sanitation and food safety regulations.
WORK EXPERIENCE :
NUTY (TULITA AHARA PRIVATE LIMITED) EXECUTIVE INTERNAL AUDIT
MARCH 2019 – PRESENT :
** Research on RTE products by HPP technology.
** Conducting store audits and make sure the store is maintained as per standard and all compliances are followed.
** Conducting restaurant audit monthly and rating them according to rate card mechanism as per the audit score.
** Develop HACCP plan for the production unit.
** Internal Lab designing according to equipment availability
** To conduct qualitative and quantitative analysis of Raw Materials Finished product, Packaging Materials.
** Sampling and analysis of finished products.
** Maintaining Quality related documents, Records, Manuals, Procedures and Forms.
** Maintaining the proper hygiene condition of the production, packing and storage area.
** Maintaining and monitoring store cleanliness, FIFO/FMFO/stoke rotation.
** Efficiently monitoring the waste removal /disposal in a timely manner.
** Coordinating with pest control services.
** Conducting regular training for quality and operations personnel on various quality attributes (GMP,SOP)
** Training sessions on Process awareness and Food safety to the Shop floor labors through visual and oral presentations.
** Checking Production Line for quality issues.
** Ensuring and documentation of External test reports
** Prepare Production and Dispatch Report and updated the same to the senior/manager.
** Conducting daily pre dispatch quality checking of the final products.
** Making SOP and checklist to carry out store operations smoothly.
** Work in R & D and assist in developing new products as per NPD Calendar.
** Conducting sensory of existing food combos to cross check the standard & quality of food.
** Developing new food products as per market and customer requirement
** Improving the existing process of product.
** Developing new food product combos on regular basis as per the requirement.
** Conduct new sample trials, sensory evaluations and document the result for same.
** Study the shelf life of food products and determine the heating time and temperature of each product in order to standardize the same.
** Packaging sizes for product packaging
** Support new location launch team with quality and product related work.
SKILLS :
** Quality Inspection
** Microbial Techniques
** Product Development
** Laboratory skills
** Effective Communication Skills
** Organizational & Leadership Skills
AREA OF INTEREST :
** Quality and Standardization process
** New product developments (R & D )
TRAININGS & WEBINARS ATTENDED :
** Halal/Kosher Awareness Training
** Organic Food and Certification Awareness training
** ISO 22000 :2018 Awareness Training
** FSMS with Block Chain Technology Trend Training
** Basic Elementary Food Safety Training (EFST) & Combat COVID-19 (CC19)
** Attended webinar on the topic “Current Trends in the Application of HPLC and GC-MS Techniques for Food & Chemical Testing”.
ANALYTICAL & WORK EXPERIENCE SUMMARY :
AUDIT :
Internal Audit According To Fssai Audit Sheet
TECHNOLGICAL EXPERIENCE :
** HPP (High Pressure Process)
** Cook Chilled
** Retort
** Flash Freezing
PRODUCT DEVELOPMENT :
** Kombucha
** Kefir
** Super Food Smoothies, Smoothie Bowls, Parfait, Puddings, Overnight Oats.
** Meals
SHELF LIFE STUDY :
** Rice
** Curries
** Smoothies, Smoothie Bowls, Parfait, Puddings, Overnight Oats
** Kombucha/Kefir
** Millet Khichidi
PRESERVATIVE STUDY :
** Surface Treatment Of Raw Meat With Lactic Acid
** Study Of Preservative Effect Of Sodium Benzoate And Ascorbic Acid
** Effect Of Liquid Vinegar And Powder Vinegar In Curries And Comparison Of The Same
MICROBIOLOGICAL :
** TPC/MPN Test
** Familiar With Sample Collecting Testing Observing And Identifying Salmonella, E.Coli, Fungus, Mold,Yeast Testing
** Milk Sample Collection And Testing Via Methylene Blue Reduction Test
** 3m Petri Film Inoculation Of Sample
NUTRITIONAL ANALYSIS :
** Analysis Of Macronutrients
** Analysis Of Micronutrients
BIOTECHNOLOGICAL :
** PCR
** Gel Electrophoresis
** Elisa Test
PROJECTS & CERTIFICATIONS :
** Fssai/fostac food safety supervisor certification manufacturing (Level-2)
** Level 3 certification in Basic Hygiene & Application of HACCP Based Food Safety Management System
** Food Safety And Quality Management System
** Internship in OneEarth Enviro lab (NABL accredited) on “Analysis of microbial quality of water and food”
** Food and Nutrition - “Nutraceutical potential of whey drip from milk industry”
EDUCATIONAL BACKGROUND :
** Master of Science in Food Safety and Biotechnology from NITTE (deemed to be University) Mangalore -2018
** Bachelor of Science in Microbiology from Mangalore University, Mangalore -2016
** Completed 12th Bio-Maths from Rani Public School, Vadakara –2013
** Completed 10th from Rani Public School, Vadakara – 2011
PERSONAL DETAILS :
Name : Nivedya Vinod
Father’s Name : R.
Vinod
Mother’s Name : Roja Vinod
DOB : 02-12-1995
Nationality : Indian
DECLARATION :
I hereby declare that all the information provided here is correct to the best of my knowledge and belief and I promise to abide all the norms laid down by your esteemed organization.
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