Cooperative Readiness Training Program

• Prepared a literature review on reactive oxygen species (ROS) formation and its oxidative damaging effects on the human body.Study Objectives:• Investigate super-oxide production in different tissues• Evaluate the potential preventive effects of polyphenols on this production.• Analyzed results from Experiments on the prevention of stress induced overproduction of superoxide anionConducted Research to investigate super-oxide production in different tissues and evaluate the potential preventive effects of polyphenols on this production. Conducted experiments on the liver of Wister rats using:1. Polytron homogenizer, Incubator, Centrifuged Machine and Fluorescence method2. Free radicals counting by micro-plate Luminometer at LB96V (Berthold)SYSCO Foods Calgary Canada InternshipSpecialization; Fruits and Vegetables, Dairy, Meat and Sea Food, Beverages and dry products.• To check the quality of produce i.e Fresh fruits and vegetables according to consumer level.• To keep the produce at their appropriate temperature to increase their shelf life.• To keep record of the produce and the products according to their Production date and Best before.• To make warehouse Inspection for sanitation and cleaning at the end of the day.• To make HACCP Analysis for each and every products when come in a Warehouse

• Conducted sensory assessment of the food products such as mangoes, apples, and a variety of fruits and vegetables• Evaluated food products for textural parameters (Juiciness, Mealiness, Hardness, Fibrocity, Softness and Melting etc.)using .Instruments such as Centrifugation, Texturometer, Shear Compression test, Penetrometer and Homogenization)• Ensured that raw materials, equipment, inoculants (sour yogurt, Yeast etc.) used for production were safe • Evaluated the nutritional values, sensory attributes, safety and shelf stability of food products