Food Technologist

Swapnil Mankar swapnilmankar9923@gmail.
com
7972450348
FOOD TECHNOLOGIST Maharashtra , India
www.linkedin.com/in/ swapnil-
mankar43726116b
SUMMARY Innovative Food Technologist . Produces prototypes, conducts routine food samplings, and
introduces product improvements. Well-versed in quality monitoring and food product
formulation to drive company sales and customer satisfaction. Energetic and hardworking
professional with expertise in food processing, production and quality control.
SKILLS Sensory testing

New product formulation
Quality control
Laboratory techniques
Interprets and synthesizes analytical data
Positive and can work independently
EXPERIENCE Production Trainee

Vasudhara Dairy Nagpur May 2018 - Jun 2018
Modifying and improving existing recipes.

Liaising with marketing and production staff.
Testing and approved incoming raw ingredients.
Testing and examining pre-mixed sample for production.
Performed Fat , pH, moisture and Protein for Final sample
Quality and Production Trainee

Mahananda Dairy Dec 2019 - Apr 2020
Isolation and identification of bacteria and fungi.
Characterization of microorganism.
Involve in purchasing and dealing with suppliers.
Planned, modified, and executed research techniques, procedures and tests.
Validated incoming data to check information accuracy and integrity while independently
locating and correcting concerns.
R&D, Trainee
Aditya Winery Oct 2022 - Apr 2023
Monitoring the production processes and adjusting schedules as needed.

Working with managers to implement the company's policies and goals.
Plan, perform and contribute to project related scientific/technical activities.
Identification and working of Bacteria in Wine
Analysis of raw material and Final Product
PROJECTS Creating a two-part egg product to replicate egg white and egg yolk via
novel ingredients and processing techniques
R & D Oct 2021 - Jan 2022
The main objective of the project is to formulate
the plant-based egg from the source of protein and other ingredients and to evaluate
the sensory characteristics, nutritional, physical, structural organization of plant-
based eggs, and finally estimate the cost of the formulated product. The
development of this product involves comprehensible techniques with very little
www.resumekraft.com
investment, which could be a promising and motivating factor for small-scale
the sensory characteristics, nutritional, physical, structural organization of plant-
based eggs, and finally estimate the cost of the formulated product. The
development of this product involves comprehensible techniques with very little
investment, which could be a promising and motivating factor for small-scale
industries. furthermore, animal egg production has a significant environmental
impact, and an alternative is currently required to address these issues. Using unique
components for sunny-side egg or whole egg preparation could be a good
alternative in many value-added goods, according to the current study. The end
product will be high in carbohydrate, fibre and protein with good sensory and
physico-chemical qualities. The developed product will be completely unique, which
aimed to meet out the biologically value similar to bird egg. This product will be a
good option for flexitarians. For developing country like India, to meet out the
growing population demand and to overcome protein deficiency.
EDUCATION Master In Food Technology

Jamia Hamdard University New Delhi Jun 2021 - Aug 2023
Food Safety Management
Food Packaging
Advanced Food Microbiology
Experimental Techniques In Food Science
Current Techniques In Food Microbiology
Bachelor Degree in Food Technology

Sau Vasudhatai Deshmukh College of Food Technology , Amravati
May 2016 - Jul 2020
Principal of Genetics, Microbial Genetics, Fungus Genetics
Biochemistry, Fundamental of Microbiology,
Cell Biology, Molecular Biology, Cytogenetics
Scientific Communication
CERTIFICATION Hands on Training on "Wheat Flour and edible oil Fortification

Centre of Excellence for Food Fortification NIFTEM, Haryana 2022-03-25
Technology foresight, Funding & Facilitation for accelerated growth of food

processing Industry in India
All India Food Processing Association 2022-04-28
Hazard Analysis and Critical Control Point (HACCP)

Maven Quality Assurance counsel , Jaipur 2019-01-07
www.resumekraft.com

Food Technologist

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Swapnil Mankar swapnilmankar9923@gmail.

SKILLS Sensory testing

EXPERIENCE Production Trainee

Modifying and improving existing recipes.

Quality and Production Trainee

Monitoring the production processes and adjusting schedules as needed.

EDUCATION Master In Food Technology

Bachelor Degree in Food Technology

CERTIFICATION Hands on Training on "Wheat Flour and edible oil Fortification

Technology foresight, Funding & Facilitation for accelerated growth of food

Hazard Analysis and Critical Control Point (HACCP)

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