| Qualification | • BHM MBA (HR) • Mangalore University / Sikkim Manipal University, 1992 / 2008 |
| Experience | • Academic – 21 years Asst. Lecturer – IPSM 1992-1994 Lecturer – KLE – 1999 – 2001 PES – 2002-2003 Sr. Lecturer – Acharya Institute – 2003 – 2008 Asst Professor – MSRCHM and MSRUAS- 2008 to Till date • Industry – 5 years Hotel Quality Inn Aruna – CDP (Trainee) – 1994 – 1996 Hotel Day’s Inn – CDP – 1996 – 1997 Hotel Capitol – Jr. Sous Chef – 1997 – 2000 |
| Research | Interest: NNRC Expertise: Product Development of millet based products. |
| Presentations (Detailed list of Presentations) | Invited Lectures: • MSRIT Workshop on Food Adulteration and Safety Measures – 2017 Conferences (Invited): • Talk and Demonstration on Healthy eating and Good living – Vijaya Karnataka • Workshop on Millet dishes for Chefs and Dietician – GoK • Workshop on Millet dishes for Entrepreneurs and Startups – GoK Conferences (Organized): • Smart food culinary symposium – GoK – 2017 and 18 • Food and Nutrition forum at organic millet fair – GoK – 2018 and 2019 • International Trade Fair – GoK – 2019 Posters: • Evaluation of Makanpal as an healthy substitute for bakery fat in specialty products |
| Teaching | • Modules Taught: • BHM Food & Beverage Production Bvoc Modules • UG Thesis Advised: Project guided: Replacement of butter with avocado Lacto fermentation on food products Gluten free products • Professional Memberships: South India Culinary Association. Membership No:1543 |