With a Ph.D. in Biochemistry from the Institute of Chemical Technology, I have worked in the areas of food fraud, food authenticity and traceability as a part of my dissertation. The research work has resulted in publications in reputed national and international peer-reviewed journals.
I have also headed the Publication and Training department of a well-known health care organization. I am well versed in content writing, manuscript formatting, reviewing, editing, and proofreading.
With attention to minute details and errors, I can guarantee quality work in minimum time.
Laboratory Officer- Quality Assurance and Department Head-Publication and Training
Jun 2020 - Apr 2021 (10 months, 1 day)
Handled all scientific and non-scientific content-related needs of the organization such as content and articles for the website, news columns, banners, manuals, presentations, training etc. Was also involved in quality control, quality assurance, audit, and accreditation of the laboratory.
PhD in Biochemistry
University of Mumbai, India 2012 - 2019
Lab safety workshop
Institute of Chemical Technology India
Training on safe handling of laboratory chemicals, reagents, and their proper disposal.
Quantification of rice and black gram dal proportions in idli batters using biochemical parameters
The traditionally used proportion of 3:1 (rice: black gram dal, g/g) of ready-made wet idli batters available in the Indian market, might be altered due to a large price difference between rice and dal. In this work, differences between various biochemical constituents present in rice and dal have been utilized to quantify their proportions in idli batters.
Application of 2D GE for detection of adulteration in black gram-based food products
Protein markers were established using the two-dimensional gel electrophoresis technique to detect adulteration in black gram-based food products. Protein fingerprinting of novel Indian black gram varieties was also studied in order to identify similar as well as differentially expressed proteins.
Detection of adulteration in black gram-based food products using DNA barcoding
In the present study, the potential of DNA barcoding was explored to detect adulteration of black gram flour and its products with refined wheat flour (maida) and white pea flour.
Partial replacement of rice with selected cereals on idli batter fermentation and characteristics
Idli is a naturally fermented food, prepared using dehulled black gram dal and parboiled rice. Replacement of rice completely and partially with other cereals was explored to increase idli's nutritional value and provide scope for the incorporation of some underutilized cereals.