1.Chemical analysis and documentation of Raw materials like Maida,Dal, Suji, ,PeaNut,Poha,Besan Palm oil etc 2.Chemical analysis of Finished goods includes Rosogolla,Golubjamun, Bhujia,Chanachur,Pasta,Hunger Bite ,Pickle,Squash, Laddu,Cashew Barfi etc.3. Chemical paramitter includes:Moisture,Alcoholic Acidity,Glutein%,FFA,PV,Iodine,Brix maintain, salt% of Pickle,Acidity of Squash and pickle.4.Incoming Raw milk testing(chemical &physical both)5. Online quality checking of process parameters, semi-finished product and finished products.6.Chemical testing(Acid value, FFA) of oil in fryer section7. Regular observation of brix of syrup during production in sweet section.8.Chemical testing (acidity, salt content) of pickle. 9.Daily production report preparation.10.Daily inspection report of finished product preparation.

As a Food Technologist at Haldirams Bhujiawala Ltd.I generally perform the following on the general daily basis. 1.Chemical analysis and documentation of Raw materials like Maida,Dal, Suji, ,PeaNut,Poha,Besan Palm oil etc 2.Chemical analysis of Finished goods includes Rosogolla,Golubjamun, Bhujia,Chanachur,Pasta,Hunger Bite ,Pickle,Squash, Laddu,Cashew Barfi etc.3. Chemical paramitter includes:Moisture,Alcoholic Acidity,Glutein%,FFA,PV,Iodine,Brix maintain, salt% of Pickle,Acidity of Squash and pickle.4.Incoming Raw milk testing(chemical &physical both)5. Online quality checking of process parameters, semi-finished product and finished products.6.Chemical testing(Acid value, FFA) of oil in fryer section7. Regular observation of brix of syrup during production in sweet section.8.Chemical testing (acidity, salt content) of pickle. 9.Daily production report preparation.10.Daily inspection report of finished product preparation

1.Incoming raw milk testing (Physical and chemical both).2. Physical:Organoleptic Test, Smell, temperature, and COB of the Milk.3.Chemical: Chemical analysis of both Raw and Pasteurized Milk- Fat, SNF Total Solid, Lactometer reading, acidity 4.Adulteration test includes presence of Cane Sugar,Starch,Urea,Salt(Nacl),Nitrate,Neutraliser,Ammonium compounds,Hydrogen peroxide etc5.To check the acidity of Dahi,to add the probiotic culture culture of dahi6.To check the fat,total solid of ice cream mix.7.To do the lab testing for various parameters and sample testing..8.To do the daily updates of the stock maintained.9.To undergo with the regular daily basis sample and raw materials testing on QC basis