At iD Fresh Food (India) Private Limited, I executed industrial-scale production of idli/dosa batter and parotta, monitoring process and product quality against food safety standards. I also conducted sensory evaluation, quality analysis, and packaging testing.
During my internship with ITC Limited – Foods Division (RQAL, Pudukottai), I performed microbiological analysis of raw materials and finished products, and maintained testing records to support quality processes and traceability.
For my B.Tech Food Technology project at Kelappaji College of Agricultural Engineering and Food Technology, I evaluated starter culture combinations for idli batter fermentation. My trials identified an optimized treatment with six-hour fermentation and a recommended refrigerated shelf life of 14 days while maintaining acceptable quality.
My other internships gave me practical exposure to fish post-harvest processing, bakery product evaluation, and daily quality checks. I’ve also completed internal auditor training in FSSC 22000 and ISO 22000:2018 food safety management systems.
