Subject Matter Specialist (Food Technology)
Prof.Jayashankar Telangana State Agricultural University
Total years of experience :15 years, 2 Months
* Establishing of Value chains for Millets, Soybean, Pulses and Vegetables in Tribal areas of Adilabad, District of
Telangana State
* Conducting of On Farm Testing Trials on farm processing and storage of food grains
* Conducting of Front Line Demonstrations for Tribal farmers on minimal processing and value addition
* Setting up of Model enterprises on Millets, Dhal Milling and Soybean Processing
* Coordinating the works with agriculture and allied departments of State and Central governments
Establishing of College of Food Science & Technology in the Telanagna State
* Setting up of laboratories/Pilot plants/workshops
* Establishing of Student Mess and Hostels for Boys and Girls students
* Teaching, Research and Extension activities
* Preparation of Self Study report for AICTE/ICAR/UGC Accreditation
* Conducting practical classes
* College Administration correspondence
* Inventory, Budget control, Accounts and Pay bills
* Assist to University administration in framing of policies and curriculum development
* Assist to State & Central government departments on Food Processing & Value addition Projects
Asst.
Teaching, Research and Extension
* Upkeep of laboratory/workshop/Pilot plants
* Preparation and arrangements for practical classes
* Departmental correspondence
* Maintenance of academic records
* Maintenance of stores and stocks
* Participation in departments developmental activities
* Assisting the head of the department in the procurement of the departmental requirements
* Conduct of co-curricular activities as assigned
Job Responsibilities
• Generate new concepts, Screen test and prioritise new concepts and translate concepts into optimized Prototypes
• Bench marking / Pilot Plant development / Formulation of New food products/Prototype development
• Product Testing - Physical, Chemical & Microbiological testing of foods.
• Sensory Evaluation and Shelf Life testing of Foods.
• Ingredient sourcing & Vendor development
• Scale up production from pilot plant to commercial operations
• Refine prototypes with consumer sensory tests
• Compliance to FSSAI rules and regulations for foods and label declarations.
• Transfer technology and regulatory functional inputs to manufacturing.
• Resolve manufacturing formulation, processing, and manufacturing issues on daily basis.
• Conduct projects to improve plant costs, product margins, quality and business excellence goals in product and process related fields.
• Keeping keen eye on market launches, mapping of products to understand the market trend and proactively develop new concepts.
• Guiding and providing documentation for process stages in Quality Control especially during the implementation.
Key Product Deliveries:
•Bambino- Instant nutritious Pasta (Fusili) with Pastamakers (Taste makers: Masala, Tomato & Cheese)
•RTE Snacks with three different flavors ( Seasoning: Masala, Pudina & Sour Cream and Onion)
•Instant Vermicelli/Pasta /Multi grain vermicelli
•Instant break fast mixes
•Instant Culinary Powders/Seasoning mixes
•Traditional Spice blends
Job Responsibilities
•Carry out Product development activities at NutriPlus
•Design recipes in development phase to ensure that nutritional parameters are met before recipe is finalized
•Carry out proximate analysis, nutritional evaluation, shelf life and microbiological evaluation
•Assessment of Nutraceutical (phytochemicals) values of foods
•Conduct Sensory evaluation
•Plant and execute scale- up trials at pilot plant and factory level.
•Vendor development to achieve innovation in ingredient and process and any other entrepreneurial task.
•Establishment of Standard Operating Procedures (SOP) for quality control (QC) equipments
•Establishment of Standard Analytical Procedures for food analysis
•Work in collaboration with private partner companies
Key Product Deliveries:
•Developed and optimized the sweet sorghum syrup processing and explored it as a sugar replacer or substitute in various food applications (Jam, Jelly, Ketchup, Sauce, and Waffle syrup, Cookies, Biscuits and Toffees. (http://www.slideshare.net/agnutrhealth/48-icrisat-nutriplus)
•Developed sweet sorghum based RTS beverages (http://www.ifrj.upm.edu.my/19%20(04)%202012/9%20IFRJ%2019%20(04)%202012%20Saikat%20(162).pdf)
•Assed the Nutraceutical values of coarse cereal grains and minor millet's by using DPPH, ABTS, and ORAC methods.
•Extruded snacks (Sorghum Crispies/Finger millet Crispies/Pearl millet Crispies/Coarse Cereal grains based RTE snacks)
•Energy bar with crispies and Sweet sorghum syrup
•Multi grain breakfast mixes
Andhra Pradesh Foods” (Ready-to-Eat food factory) is a government enterprise, which is producing extruded snack foods
and Ready-To-Eat (RTE) Therapeutic foods.
Job Responsibilities
* Testing of therapeutic snack food and extruded products to conform to the company specifications and PFA.
* Carry out quality control test for raw materials and finished products
* Design of formulation for extruded products with different flavors
Studies about Food Technology Food Engineering Food Chemistry and Nutrition Food Microbiology Food Trade and Business Development
Studied about Food Technology Food Process Engineering Food & Industrial Microbiology Food Chemistry and Nutrition Food Trade and Business Development
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