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Sr No. |
Year of completion |
Qualification |
Field |
Board / University |
School/College |
Result |
|
1 |
2020 |
Master of Science (Food Technology) |
Product Design & Ingredient Functionality |
Wageningen University and Research |
Wageningen University and Research |
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2 |
2018 |
Bachelor of Engineering |
Food Processing Technology |
Gujarat Technological University |
A. D. Patel Institute of Technology |
8.85 CGPA |
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Education
May'20 Python For Research, HarvardX, edX
An intermediate python course that serves a bridge between basic and advances course. The primary focus of the course is on using various functions, libraries and modules such as Numpy, Matplotlib, Pandas and more for scientific computing and machine learning. The course also gives a brief introduction on large data computation and analysis.
Aug’19 Summer School World Food System in Transition, ETH Zurich
The 14 days summer school offered by World Food System Center, ETH Zurich, Switzerland developed an indepth understanding about the food value chain. The course helped develop understanding starting from soil to policy making process in the food supply chain management. Meeting with various stakeholders such as largest Swiss supermarket, academia personnels, sustainable chocolate traders and farmers helped develop an indepth understanding about the multilevel challenges existing in the food value chain. The Alumini network provides a platform for discussions in various food related challenges and shortcomings.
Feb'19 Beginner and Intermediate SCA Sensory Analysis of Coffee, Amsterdam, Netherlands
The course that started with curosity about how coffee is assessed on a sensorial level led to a multiple insights. The knowledge was acquired about various steps involved in assessing the quality of coffee from different parts of the world. SCA recommended steps for cupping of a coffee were explained and understood.
Jan'18 Science of Gastronomy, Hong Kong University - Coursera
The course was followed as a result of curosity in the field of Gastronomy. The course was the basis to develop an understanding about the cooking, prepration and consumption patterns. The course was an indept based on prior knowledge in Physics, Chemistry and Biology. The course had a very indepth knowledge about sensorial consumption of food products manufactured by this processes.
Aug'17-Sept'17 Non Alcoholic Beverages, CFTRI, Mysore, India
Understanding the standpoint of one of the largest industries in the country in relation to the largest food science institute of the country was acquired. The idelogy of working in a comparative as well as surviving in a competitive national environment was developed on multiple aspects starting from sourcing the right ingredient to final trade and consumption policies and opppurtunities. The course consisted of both technological as well as commercial perspective towards these goods.
Feb'17 Introduction to food and health, Stanford - Coursera
In the beginning of the career, to understand the dilema faced between food processing industries as well as nutritionists the course was followed online. The course was helpful in developing the current nutrition problems faced by the world and latest research areas being worked on to get a clearer picture of the nutrition world.