Krishnaja Kanthakkal

Assist in developing and testing new food products or ingredients.

Conduct microbiological, chemical, and physical analysis of food samples.

Maintain detailed records of experiments, observations, and results.

Ensure compliance with food safety regulations and industry standards (e.g., FSSAI, ISO, HACCP).

Operate and maintain laboratory equipment and instruments.

Prepare technical reports and presentations for internal or external stakeholders.

• Monitored sanitation, temperature control, and packaging integrity while ensuring
compliance with HACCP, ISO, BRCGS, and export regulations
• Conducted microbiological testing and comprehensive quality analysis of seafood products
to maintain safety and standards
• Performed sensory evaluation (taste, smell, appearance) and assessed freshness indicators,
including odour, colour, and texture of fish and shellfish
• Supervised production activities, managed workflow, conducted product inspections, and
maintained accurate quality documentation. Handled customer interactions regarding
product specifications and quality requirements

• Conducted research and development of spice-based food products based on target samples
and customer requirements.
• Developed and optimised spice blend formulations focusing on flavour, aroma, and
product stability.
• Performed sensory evaluation and comparative analysis to improve product quality.
• Executed experimental trials, recorded data, and performed analysis for product validation.
• Collaborated with production, QA, and marketing teams for product development and
process improvement.
• Ensured compliance with HACCP, FSMS, and FSSAI standards.
• Supported customised product development based on client specifications.