I am a Ph.D. food technology professional with 7 years of research experience in food processing, dietary fiber and bioactives from food waste, flavor characterization, and new product development. I have substantial experience in volatile flavor analysis using Gas chromatography and triple Quadrupole Mass spectrometry. I have developed a technology for dietary fiber modification from fruit waste. I have also optimized ingredients and processes for the development of functional food (Yogurt and Fruit drink) with the incorporation of modified dietary fibers and flavors from fruit waste.Teaching :I have 2 years of teaching experience with university students at graduate and masters level and also worked as laboratory manager. I have been involved in working in collaborative projects, product development and shelf life studies. I also have knowledge on laboratory management including ISO 17025 laboratory management systems, equipment maintenance, calibration, log book maintenance, record keeping, data management, sample recieving , analysis and interpretation. I also have hands-on experience in method development, validation in GC-MS/MS, new product design and formulation, process modification and optimization, and experimental techniques in food science.Hands-on experience in the Physicochemical characterization of foods, Spectroscopic analysis of bioactive, Gas Chromatography for Fatty acids and flavor characterization, HPLC, LC-MS/MS, ICP-OES, Texture analysis, Scanning electron Microscopy(SEM), TEM, Statistical tools like DOE, SPSS and Origin Pro.I have several peer reviewed publications in recent years, and my profile can be referred using the google scholar link.https://scholar.google.com/citations?hl=en&authuser=2&user=0X3cp04AAAAJInternship:I was a project student at Ghent University, Belgium, working on chocolate quality characterization like color, texture, Rheology, Melting behavior, etc. I also worked as a project student at IIT, Kharagpur, on high pressure processing for Basmati rice for its gelatinization and water absorption kinetics.I always look forward to a challenging research opportunity in food science & technology. I am a self-motivated, energetic, and hardworking professional with the capability to coordinate well with multicultural and diversified team.