Core Skills

Soft Skills


Perceptive food technologist seeking a challenging and responsible career opportunity in a reputable organization to fully utilize my skills while expanding my knowledge and significantly contribute to the success of the company.

Immediate Objective

To secure a challenging and responsible position in a reputable organization and to make use of my interpersonal skills to achieve goals of the company while making significant contribution in expanding my abilities, knowledge and learning.

Next 3 Year Objectives

To secure a top managemental level position in the organisation where I will be contributing and sharing my knowledge.


2020 - DEC
The demand for convenient, transparent and the preference for more sustainable packaging materials have led to the development of new technologies such as active packaging with bio composite films. OBJECTIVE OF THE PROJECT: Aims to contribute to prepare an active bio composite film composed of Chitosan and Water Kefir Grains (Tibicos). The motive of the experiment is to prepare the packaging films by adding biomass of Water Kefir Grains at different concentrations with Chitosan. Chitosan and fermented beverage biomass are formulated to mimic the food packaging as active and bio composite films. To determine the characterization of chitosan & Water kefir grains and to examine the analysis of pH, microbial activity, water solubility and statistical analysis.
Poster making
2020 - AUG
Participated in ignitron competition and did colors of hand ie. poster maing and won 2nd place
Poster making
2020 - JUN
Participated in the poster making competition conducted by parul University and won 1 st place in it
Presented a paper in Frission at Kongu Engineering College, Erode
2020 - MAR

The food processing and packaging industry has been using antimicrobial active packaging as a tool for maintaining the quality of perishable products and they can also increase the shelf life. This change has been brought since the use of synthetic materials cause environmental impacts due to inappropriate disposal. Therefore, eco-friendly polymer materials from renewable sources are used as alternatives to reduce such problems. This idea has set out to develop biodegradable antimicrobial films comprising poly butylene adipate-co-terephthalate (PBAT) and oregano essential oil (OEO).Films can be produced by hot-melt extrusion. The morphological, mechanical, physical, water barrier, and structural properties are to be characterized. Their bioactive, antioxidant, and antimicrobial activities should also be analyzed.Oregano essential oil bioactive compounds are found in the extruded films. The incorporation of Oregano essential oil may or may not affect the thermal properties,the mechanical attributes of the films. Through microbiological assays the effectiveness of the films in lessening total coliforms and microorganisms can be evaluated. If the Oregano essential oil concentration is higher, the antioxidant activity will also be higher. The films produced by this idea can be used as an active packaging system to control microbial growth in perishable products. Additionally, their mechanical, thermal, and water barrier properties to be suitable for food packaging applications.
Presented a paper and won IIIrd place conducted by SRM IST, Chennai on world food day
2020 - JAN
In India various sorts of under utilized foods are available seasonally but aren't utilized to the extent they ought to be in spite of their higher nutritive value. Looking into the prevalence of high level of micronutrient malnutrition among the vulnerable sections, utilization of under utilized foods are often explored to beat nutritional disorders. Through this we made an experiment with the nutritional potential and acceptability of leaf mixtures (LM) prepared from the less utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder. The leaf mixture was prepared by mixing the powders of above mentioned greens with definite ratio.  The LM was analyzed for the proximate composition, mineral and anti nutritional composition.

Courses & Certificates

Consumer psycology

Emotional intelligence


Intern in Production area
2021 - 2021

Associate member
2020 - 2021
Associate member in youth red cross and participated in many social activities

2019 - 2021
Participated actively as an member in various clubs like Gender equality club, English proficiency club, agri tech in Kongu Engineering college.

Event coordinator
2019 - 2020
Worked as an event co ordinator for frission and zelos and other club activities in the college department.

Inplant Training
2019 - 2019


Kongu Engineering College (Autonomous)
B.Tech. - Food Technology
2018 - 2022