About
Beyond the Introduction
Curiosity, creativity, and the science behind food.
What sparked my interest in food science
My interest in food science began with everyday questions: Why do potato chips stay crisp? How does packaging preserve freshness? What makes a familiar aroma so recognizable? That curiosity grew into an interest in understanding how ingredients, processing, and sensory experiences shape the foods we enjoy.
I’m especially drawn to product development and sensory science, exploring how a formulation feels, tastes, and responds to processing, and how those qualities connect with consumer preferences. I bring creativity, technical care, and a practical approach to problem-solving, with an interest in developing products that are enjoyable, consistent, and thoughtfully made.
My Academic Foundations
2016-2020
Kalasalingam University
B.Tech. (Hons.) in Food Technology
I graduated with a GPA of 8.74/10 and as one of six honours graduates in my class.The program blended food science and engineering, from food chemistry and microbiology to processing, packaging, quality control, and equipment design.
I was most interested in how ingredients and processing shape flavor, texture, and consistency. Courses in dairy, beverage, and bakery technology, plus hands-on lab work, connected these interests to real manufacturing challenges, which I explored further through product development projects and industrial training.
2021-2024
University of Padua
M.Sc. in Food and Health
My master's studies brought together food science, nutrition, health, and sustainability, covering food microbiota, plant bioactive compounds, sustainable food processing, food safety and traceability, international regulations, and consumer behavior.
My thesis, Exposure Assessment of Smoke Flavouring Primary Products by EFSA: Comparison of Two Exposure Tools, taught me to interpret complex data into meaningful food safety insights. I also received the Mille e Una Lode scholarship, awarded to the University of Padua's top 1,000 students in 2022–2023.
Explore the projects, industrial training, and research that helped me put this learning into practice.