Versatile food science enthusiast with a solid educational background in flavor and volatile analyses. Experience in sensory science with knowledge in consumer research as well as execution of product principles and tools. Ability to collaborate and pursue innovations integrated into newly developed products. Qualifications and skills include:Leadership Roles• Implemented systematic methods of preparing samples that minimized confusion among colleagues and made the process efficient. • Managed and lead pilot plant/lab bench experiments and reported summary results to superior/customer.• Installation of equipments and software in lab/pilot plant to maximize out put.• Directly supervised 30–45 students and effectively guided all through experiments and assignments. Sensory Training• More than 100 hours of training in sensory panel evaluating dairy products, beverages and wine. • Over 150 hours as GC-O sniffer training on wine, dairy products and peanuts. • Discrimation testing/Analysis of variance Instruments/Lab Tools• GC-MS, GC-O, HPLC, UV-Vis spectrophotometer, CIE colorimeter.• Texture measurement (TA-XT), SDS-PAGE.• Volatile, flavor, organic acids, colorant extractions.