Shreenidhi ARS

Assisted with clinical nutrition as a Dietitian Intern, supporting patient diet management from 22 Jun 2023 to 22 Jul 2023.

Provided clinical nutrition support as a Dietitian Intern, assisting with patient diet management and diet planning activities.

Supported food service and hospitality operations as an operations intern with a nutrition-focused approach to food service management.

Activities and societies: M.Sc. Research: Formulation and Quality Evaluation of Gluten-Free Poongar Rice & Sweet Potato Flour-Cocoa Based Waffle Premix (physicochemical, sensory, nutritional and shelf-life assessment).

Pursuing an M.Sc. in Nutrition, Food Service Management & Dietetics, with coursework focused on food nutrition, dietetics, and food quality/safety. Completed an M.Sc. research project on formulating and evaluating a gluten-free waffle premix using Poongar rice flour and sweet potato flour with cocoa.

Grade: First Class with Distinction

Activities and societies: B.Sc. Mini Project (3 months): Food Science—Research on Pumpkin Leaves with Incorporation in Food Products.

Completed a B.Sc. in Nutrition, Food Service Management & Dietetics. Covered foundational training in nutrition and related food science topics.

Grade: First Class

Completed HSC with a Science stream including Biology, Physics, Chemistry, Maths. Secured a First Class result.

Grade: First Class

Completed SSLC with a First Class result. Provided foundational secondary education.