My Work
Curry and Moringa Leaf Squash
Independent product development | Best New Product Development award
I wanted to develop an unconventional beverage using ingredients valued for their antioxidant potential. Developing the product deepened my interest in formulation and the challenge of making an original idea enjoyable to consume. Recognition for a product I developed independently gave me confidence and encouraged me to pursue product development further.
Reimagining Traditional Milk Khoa
Community-based team project | Srivilliputhur
Srivilliputhur’s traditional milk khoa, a sweet shaped by the skill and experience of local producers. We incorporated natural flavors and colors using a non-thermal approach, aiming to introduce variety while preserving its familiar character. We presented the concept to local dairy businesses, and Shree Dairy expressed interest and agreed to support the project. The experience showed me how food science and traditional expertise can work together to explore new opportunities for local producers.
Industrial Experiences & Research
Hatsun Agro | Internship
During a 15-day in-plant training at Hatsun Agro, I gained exposure to dairy and ice cream manufacturing through quality and production activities. I followed the production flow and learned about incoming milk inspection, including pH testing, and the quality protocols applied within the plant. Observing these checks alongside production helped me understand how raw material quality and process control contribute to consistent finished products. This placement provided an early connection between the principles I studied and their application in a manufacturing environment.
Lavazza, Sri City | Internship
My internship at Lavazza introduced me to a highly automated coffee manufacturing environment. I observed centralised process monitoring, equipment operation, and automated packaging, learning how operating parameters such as temperature, pressure, and processing time were monitored throughout production. Participating in coffee tasting alongside a sensory panel was particularly influential.
I had always paid close attention to food aromas and flavours, and this experience introduced me to a structured way of evaluating those differences. It deepened my interest in how roasting conditions influence sensory characteristics and how sensory evaluation can play major role in product development and in understanding of consumer preferences.
Kellogg’s, Sri City | Internship
At Kellogg’s, I gained exposure to manufacturing operations, material procurement, supplier coordination, and collaboration across departments. A key continuous improvement project involved investigating uneven flavour coating on cornflakes. I worked on examining spray timing and coating performance to identify factors affecting consistency and support improvements to the process.
Presenting the work to experienced industry professionals strengthened my technical communication skills and confidence. The positive response to my contribution led to an opportunity to return to Kellogg’s for my undergraduate thesis with the continuous improvement team.
Kellogg’s, Sri City | Undergraduate Thesis
My research was focused on reducing production waste through root-cause analysis and investigation of process variation. Working with production teams strengthened my ability to translate observations into practical improvements.
I researched how corn-grit particle size and soaking affect puffed cereal quality, using sieve analysis, texture analysis, and scanning electron microscopy. Soaking reduced hardness by about 43% and increased crispiness by 17%. This research was published in the International Journal of Food Science and Nutrition in 2020.
European Food Safety Authority (EFSA) | Traineeship
As a Scientific Trainee in Food Additives and Flavourings. I worked on physical and chemical data especially in food additives and flavourings, with a particular focus on dietary exposure assessment using FAIM and DietEx tools. Much of my work focused on smoke flavourings, contributing to scientific publications and supporting working groups and FAF Panel meetings.
This experience strengthened my understanding of how data informs risk assessment in regulatory decisions, and the scientific responsibility involved in communicating findings. Working in a multicultural environment alongside experts with decades of experience also broadened my perspective and helped me build valuable professional connections.
Scientific Publications
My research contributions include 10 peer-reviewed publications, including cereal processing, food additives, and smoke flavouring safety. These include my undergraduate study in the International Journal of Food Science and Nutrition and contributions to nine publications in the EFSA Journal. Together, they reflect my interest in using scientific evidence to improve food quality and support food safety.