Sowmya Krishna Kumar

Experience

• 

  Tamilnadu Veterinary & Animal Sciences University, Chennai

  Jun 2015 - Jul 2015

  Internship in Quality Analysis and Food Production

  Work: Milk and Milk Products Quality Control Assistant -Regular analysis of the nutritional content of the milk and quality analysis.-Microbiological analysis of the milk and milk-based product.-Production of milk-based product such as Ice cream, cheese etc.

• 

  Lotte India Corporation Limited

  Jun 2016 - Jul 2016

  Internship in Food Production

  -Production process of the Lotte choco pie-Analysis of the content of the ingredient of the bubble gums-Physical and chemical environment to maintain the quality of the stored raw materials.

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  Delicifood Exports

  Jul 2017 - Oct 2017

  Internship in Food Production

  -Experience in Jelly fish processing (Cleaning, salting and packaging)

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  Fraunhofer Institute for Process Engineering and Packaging IVV

  Feb 2019 - May 2019

  Internship in Microbiology and Sensory Analysis

  -Voluntary Internship in Qualitätserhalt Lebensmittel (Food Quality Preservation) department.- Gained experience in storage test, analysis of atmosphere protection in packed food, observation of changes of colour of the packed food upon storage.- microbiological testing of food, raw materials and packaging materials from industrial testing and research projects.

• 

  Fraunhofer Institute for Process Engineering and Packaging IVV

  Oct 2019 - Apr 2020

  - Student job (80 hr/month) in Qualitätserhalt Lebensmittel (Food Quality Preservation) department. -Topic: Determination of Resistance to Pulse light and UVC Radiation of Various Moulds and Bacteria to replace Aspergillus brasilensis (Risk Group 2) -Handling of Pulse light and UVC machines from Claranor, comparative study of the resistance of the microorganisms to different conditions. -Mandatory Internship in Qualitätserhalt Lebensmittel (Food Quality Preservation) department. -Topic: Analysis of the standard protocol for the cultivation and harvest of spores produced by various moulds -Handling of risk group 1 and 2 microorganisms involved in food spoilage and various trial error-based analysis to harvest the spores with highest yield.

  • Work Student

    Dec 2019 - Apr 2020

  • Internship in Microbiology

    Oct 2019 - Nov 2019
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  Mondelēz International

  Jun 2020 - Nov 2020

  Research Intern

  RD&Q - Global Meal Research Research in Philadelphia cream cheese

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  Technical University of Munich

  Dec 2020 - Jun 2021

  Master Thesis Project
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  Formo

  Aug 2021 - Aug 2023

  Associate food scientist

  • Designing, executing, analyzing, and reporting various R&D projects.• Statistical analysis, evaluation, documentation and communication of the data to stakeholder• Generating knowledge and applying in area of milk and plant-based protein, monitoring and leveraging scientific developments in aligned research field• Protecting innovative findings through Invention Disclosure Forms and patents