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
Presently Pursuing – Development of nutrition and nutraceutical products at – Nutrition and Nutraceutical Research Centre (NNRC – RUAS ) 1.5 years
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