جوسايا أشرف

Preparation of Canned ready to eat poultry egg keema and it's shelf life study and physico chemical evaluation for 6 months of storage period

Hello, I am Gousia Ashraf from Jammu and Kashmir, India. I have done B.tech (food technology)from Islamic university of science and technology, Awantipora and M.tech (Food technology) from Sam Higginbottom university of agriculture,technology and sciences, Allahabad, India. Besides I have qualified NET (National eligibility test) from ASRB (Agricultural scientists recruitment board). I have 5 years teaching experience as Guest lecturer in Food technology department at Government polytechnic for women, Srinagar. During my entire undergraduate and post graduate programmes I have learnt about the food, it's preservation, preparation, processing,various unit operations and packaging technology, HACCP, food safety and standards, various quality control and quality assurance systems. I have worked as summer intern in RND, Dannone foods and beverages,Gurugram where i have studied the shelf life stability of acidified milk drinks like mango lassi. Plus I have performed the optimisation of moisture content in dairy products using hot air oven and moisture analyser. My M.tech final dissertation was based on the preparation of ready to eat egg karma and it's shelf life study during six months time period. I also analysed changes in various physical chemical properties of the same during the entire course of study. I have also worked as summer intern in FIL industries, Srinagar to evaluate the shelf life of apples in .CA (controlled atmosphere) storage. I have also conducted visit to various canning industries, oil mills, bakery units, milk plants act. During my teaching experience I used to teach Basic microbiology, Principles of food preservation, Cereal, pulses and oilseed technology and Instrumentation and process control.