Champaign, Illinois, United States
I am a Food Science and Human Nutrition Graduate student at UIUC, who is driven by innovative, sustainable solutions that promote health. I have hands-on experience and exposure to the food industry, including production optimization, maintaining food safety during production, R&D, and Auditing. During my most recent industrial role, I was able to increase the daily production rate by optimizing key production processes and reducing the contamination risk by conducting a full food safety audit. During my final year of research for my Bachelor's degree, I led the development of Silver Nanoparticles using Clitoria ternatea flower extract to create a non-invasive therapeutic compound for treating Pilonidal Sinus Disease. I optimized extraction parameters and confirmed antioxidant activity with DPPH assays, while validating phytochemical presence through UV-Vis spectroscopy. I also characterized the final compound using FTIR, XRD, and TEM to validate its structure and surface chemistry. This project honed my skills in method development and sustainable formulation techniques. Additionally, I synthesized Iron Nanoparticles with the Hydrothermal Green Synthesis method using the leaf extract of Indian Coral Tree by employing the Response Surface Methodology in STAT-EASE 360 software during my undergraduate studies. The final product was encapsulated using the Sodium Alginate Immobilization method, which can be used as an alternative to traditional iron supplements. I’m now seeking a role for my summer internship where I can apply my background in sustainable formulation and process engineering to scale innovative food technologies.
As a Research Assistant at the FSHN Pilot Processing Plant, I work with pilot-scale equipment and learn end-to-end food processing workflows that bridge classroom theory with industry practice. My hands-on responsibilities include operating and optimizing processes such as spray drying, retort processing and extrusion, and participating in tomato processing operations from raw material handling to intermediate processing stages. Key contributions & learnings: i) Operated pilot-scale spray dryers and extrusion equipment, gaining practical knowledge of process parameters, scale-up considerations, and equipment maintenance. ii) Assisted in tomato processing tasks including sorting, blanching, concentration, and quality checks. iii) Applied food-safety and quality-assurance practices on the pilot line (SOP adherence, GMPs, in-process monitoring). iv) Supported process optimization by collecting operational data, identifying efficiency improvements, and troubleshooting equipment issues. v) Built competency in documentation, batch records, and safe operation of advanced food processing technologies. This role has significantly broadened my technical skills in food safety, process optimization, and quality assurance while preparing me to contribute to pilot-scale and commercial food production initiatives.
During my internship in the Production Department at Tiny Dot Foods, I immersed myself in the full lifecycle of food manufacturing, gaining exposure to raw material procurement, process monitoring, quality assurance checks, and final packaging. Working alongside production supervisors and line operators, I developed a clear understanding of batch formulation, ingredient weighing protocols, and equipment sanitation standards critical to maintaining food safety and product consistency. I played an active role in the plant’s daily production planning meetings, where I contributed data on cycle times and equipment uptime. By analyzing these metrics alongside the production team, I identified bottlenecks in the filling and sealing stage. Implementing minor adjustments such as recalibrating nozzle pressure and streamlining material flow resulted in a 30% increase in daily output without compromising quality. This achievement underscored the importance of continuous process improvement and teamwork in a high‑volume food production environment. Beyond line operations, I supported internal audits by compiling batch records, verifying temperature logs, and documenting cleaning schedules. This hands‑on auditing experience reinforced my knowledge of GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis and Critical Control Points) principles, ensuring that each production run met both company SOPs and regulatory standards. Collaboration was central to my experience: I partnered with quality control analysts to troubleshoot deviations, worked with maintenance technicians to schedule preventive equipment servicing, and coordinated with logistics staff to synchronize production output with shipping timelines. This internship not only honed my technical skills in food production and auditing but also sharpened my analytical mindset and teamwork abilities, preparing me to contribute effectively in a fast‑paced food manufacturing setting.
During my tenure at ABTRI, I led a green‑nanotechnology project titled, “From Flower to Formulation: Clitoria ternatea (Butterfly pea) ‑ Derived Anthocyanin & Silver Nanocomposites as a Preventative Therapy for Pilonidal Sinus Disease.” Leveraging ultrasonication, I synthesized silver nanoparticles (AgNPs) using silver nitrate and Butterfly Pea flower extract, producing \~180 nm particles with a –14 mV zeta potential. Comprehensive characterization included: i) UV–Vis Spectroscopy: Distinct peaks at 404 nm (AgNP SPR) and 262 nm (anthocyanin capping) ii) X‑Ray Diffraction (XRD): Confirmation of face‑centered cubic silver lattice iii) Fourier‑Transform Infrared (FTIR): Identification of surface phytochemicals (anthocyanins, flavonoids, terpenoids) iv) Transmission Electron Microscopy (TEM): Visualization of uniform spherical morphology v) DPPH Antioxidant Assay: 82.4% free‑radical scavenging at 40 μg, demonstrating potent antioxidant activity I also performed qualitative phytochemical tests—detecting alkaloids, phenolics, flavonoids, tannins, saponins, glycosides, carbohydrates, and proteins—validating the extract’s rich bioactive profile. By integrating silver’s antimicrobial efficacy with anthocyanin’s antioxidant properties, I proposed a novel, biocompatible nanocomposite capable of non‑invasive sinus tract healing, minimizing infection and oxidative stress, and reducing recurrence. This work highlighted the promise of sustainable nanomaterials in advanced wound‑healing therapies.
Here in the club "Bionauts", I worked as the Head of the Management department and have learned a lot about Management and Leadership skills.