Objective: I am a Food Science graduate student passionate about developing innovative, sustainable, and nutritious products that improve consumer well-being. My goal is to apply both scientific and business skills to bridge the gap between research and product commercialization in the food industry.
Desired Field: I am most interested in product development, food formulation, and sensory science, particularly in developing functional and performance-based foods that align with current health and nutrition trends.
Projects: During my time in the FASTER program, I worked on developing pectin- and gelatin-based gummy formulations to improve texture, flavor, and stability. I also analyzed moisture and water activity levels in fruit batches to assess ingredient variability. Additionally, I participated in a project focused on concentrating chicken broth, where we combined a steam kettle with a vacuum condenser to efficiently remove water and produce a high-Brix concentrated product while maintaining quality.
Equipment Capabilities: I have become proficient in using laboratory and pilot-scale equipment, including spray dryers, extruders, and steam kettles. I am also experienced in analytical testing, including moisture analysis, colorimeters, turbidimeters, and sensory evaluation processes.
Relevant Skills: My coursework includes Food Ingredient Technology, Advanced Food Chemistry, Food Processing Unit Operations, and Food Safety & Global Security. I am skilled in agarose gel electrophoresis, PCR, and data analysis using Excel. I also have foundational knowledge of Python and business fundamentals from my Professional Science Master’s program.
Resume
Resume_Praharshita_Valluru_Praharshita Valluru