| Qualification | • BHM – Bangalore University • MSc.Hotel Management – Annamalai University |
| Experience | Academic Ramaiah University of Applied Sciences – Faculty of Hospitality Management and Catering Technology – 4years T.John College Of Hotel Management- Associate professor – 1year T.John College Of Hotel Management -Assistant Professor & Head of Bakery and Confectionery -5 years T.John College Of Hotel Management – Head of the Department BHM -3years Research Presently Pursuing – Development of nutrition and nutraceutical products at – Nutrition and Nutraceutical Research Centre (NNRC – RUAS ) 1.5 years Industry Sweet chariot Bakery and Confectionery -1year The Oberoi – Rajvils – Jaipur , Udaivilas – Udaipur – 4years |
| Research | • Interest: Nutrition and Nutraceutical Research Centre (NNRC)- RUAS • Expertise: Product Development, Millet Based healthy bakery products, Developing Healthy Bakery Products, study on substitute of healthy fat in bakery, study on anti-oxidants in green tea, develop Stevia sugar free Indian and continental desserts, developing products using millets |
| Presentations(Detailed list of Presentations) | • Invited Lectures: Conferences (Invited): Talk & Demonstration on Healthy Eating and Good Living – Vijay Karnataka Workshop on millet dishes for dietician and chefs- GoK Workshop on millet dishes for entrepreneurs and startups-GoK • Conferences (Organized): Smart food culinary challenge 2017 & 2018- GoK Food and Nutrition Forum at Organic millet fair 2018 & 2019 International trade fare -2019 –GoK • Presentation : Evaluation of Makhanphal as a Healthy Substitute for Bakery Fat in Specialty Products- IUFOST 2018- World Congress of Food Science and Technolog |
| Teaching | • Modules Taught BHM- Food and Beverage production – 5th, 6th 7th Semester Theory and Practical Bvoc – Advance Diploma, Degree UG Thesis Advised: Lacto Fermentation In Food Production Replacing of Butter with Avacado in Bakery products Gluten Free Products (waffles, ice-cream cones) Sugar free/ Stevia Indian Desserts Study on anti-oxidant and product developing using matcha tea • Professional Memberships: South Indian Culinary Association-1541 |