Saikumar Lingam Resume

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Lingam Saikumar Food Technologist

E-mail: [email protected] India Mobile: +919346619655

CAREER OBJECTIVE

Seeking a position to utilize my skills and abilities in the industry that offers professional growth while being
resourceful, innovative and flexible.

ACADEMIA

YEAR OF PERCENTAGE
QUALIFICATION SCHOOL/COLLEGE BOARD/UNIVERSIY PASSING /GPA
2022 7.64
ANGRAU (First Class)

Dr. NTR College of Food


B.TECH. Science & Technology,
(Food Technology) Bapatla
2018 96.2 %
Narayana Junior College, BOARD OF
INTERMEDIATE Kurnool INTERMEDIATE, AP

2016 9.0
S.S.C Parimala EMHS, BOARD OF SECONDARY
Mantralayam EDUCATION, AP

INTERNSHIP

. Acid India Limited (Technical Sales Trainee), Hyderabad


Responsible for maintaining good relationship with existing customers and generating new leads.
Technical support and conducting trails.

• Sresta Natural Bio Products Limited (Quality Intern Trainee), Hyderabad


➢ Involved in processing of jams, ready to cook products, chikki, dehydrated coriander, ragi malt, whole
wheat atta, semolina and packing of honey, edible oils, cereals, pulses, dry fruits, jaggery powder and
jaggery block etc.
➢ Maintenance of quality and food safety of the product.
➢ Implementation of HACCP, monitoring and maintenance of critical control points.
➢ Implementation of GMP & GHP through out the plant.
➢ Performing physical and chemical analysis of raw materials and finished products like moisture, acidity,
Ph, salt, FFA, peroxide value, gluten content, sieve analysis and ccl4 test.
➢ Involved in formulation of frozen foods punjabi samosa, cocktail samosa, aloo tikki, aloo paratha, mixed
veg paratha, multi ingredients chikki and rosted masala channa.

PROJECTS

• Experiential Learning Program (ELP)


As a part of regular academic program (7 th semester, team of twelve + eleven) I had involved in
Procurement of raw materials, Processing, Production, Quality control, Product development,
Documentation and Marketing of Millet processing Unit and Fruits & Vegetables Processing Unit under
Experiential Learning Program and generated a net profit of One Lakh Ten Thousand Eighty Four Rupees.

• Research on development of value-added products


As part of B.Tech. Research Project (6 th Semester, team of five) developed Chacolate Enrobed Banana Figs
Dried by Four Different Techniques. Increased the shelf of perishable product, acceptability and found out
the best drying technique.

• Submitted a detailed report on Cultivation, Harvesting, Storage Conditions, Value Added Products &
Marketing of Pineapple to DeHaaT in Agrifood Value Chain Management Bootcamp 2020.
• Presented seminar as a part of Academics (5 th semester) on “An Innovative Method for Preventing Honey
Crystallization”. Effect of addition of trehalose on crystallization of honey and other quality parameters.
CREDENTIALS & WORKSHOPS

• Participated digital INDO-ITALIAN Business Mission on Food Processing 2020.


• Completed self-learning e-Course on Modern Food Storage and Transport Technologies organised by
Asian Productivity Organisation.
• Participated in “The India Smart Protein Innovation challenge 2020”.
• Participated 3 weeks Agrifood Value Chain Management Bootcamp hosted by DeHaat & Tech4Serve
Business Consultants LLP in association with Gruwitz.
• Attended live webinar series on “ World Food Safety Week ‘’ conducted by AFSTI Kakinada Chapter &
Perkin Elmer.

ROLES AND RESPONSIBILITES

• College Basket Ball Team Captain.


• Admin of an Instagram page “BOOKITMANTRALAYAM” which is an informative and merchandise based
page with 18K followers till date.

• Mess Representative of college during 2020 – 2021.

PERSONAL DETAILS

• Name : SaiKumar Lingam


• Father’s Name : Raghavendra

• Date-of-Birth : 13/05/1999

• Hobbies : Reading listening to music and cooking.

• Languages Known : English, Hindi, Kannada, Telugu.

• Permanent Address : 4-384-20 Sujendra nagar, Mantralayam , Kurnool dist, Andhra Pradesh,

518345.
DECLARATION:

 I hereby declare that the above declared information is true and correct to the best of my knowledge and
belief.

Place: Guntur L. Saikumar

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