Mahesh Kumar Reddy Penumuru
LUBBOCK,Texas
Summary
Skilled multitasker with superior work ethic and good teamwork, problem-solving and organizational skills. Willing to take on any task to help team. Reliable and dedicated team player with hardworking and resourceful approach.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Intern
Natural Foods And Facials
08.2022 - 04.2023
- Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
- Gained hands-on experience in various software programs, increasing proficiency and expanding technical skill set.
- Prepared written summaries of meeting discussions to ensure clear communication throughout the team while promoting accountability for action items.
- Facilitated successful completion of projects from concept to launch.
- Conducted various chemical analyses to ensure the quality of natural food products and facial cosmetics.
- Participated in the development and implementation of quality control procedures.
- Assisted in the formulation of natural facial products by applying knowledge of organic chemistry.
- Collaborated with a team to maintain compliance with industry standards and regulations.
- Utilized analytical techniques such as chromatography, spectroscopy, and pH testing to assess product quality.
Education
Master of Science - Food Science
Texas Tech University
Lubbock, TX05.2025
Bachelor of Science - Agriculture
Lokmangal College of Agriculture
India06.2022
Skills
- Project Support
- Quality Control
- Fast Learner
- Process Improvement
- Research and analysis
- Strategic planning and analysis
- Problem-Solving
- Proficient with computer skills
- word processing
- spreadsheet
- presentation application
- Professionalism and Etiquette
- Teamwork and Collaboration
- Computer Skills
- Quality Assurance
Certification
HACCP-Hazard Analysis Critical Control Points Project
Responsibilities:
Conducted hazard analysis of the food production process to identify potential risks and
established critical control points to ensure food safety.
Developed and implemented a monitoring system for each critical control point to prevent,
eliminate, or reduce hazards to an acceptable level.
Created comprehensive documentation and records as evidence of HACCP compliance and trained
staff on maintaining these standards.
Regularly reviewed and updated the HACCP plan to incorporate new industry regulations, scientific
developments, and process improvements.
HACCP
Timeline
Intern
Natural Foods And Facials
08.2022 - 04.2023
Master of Science - Food Science
Texas Tech University
Bachelor of Science - Agriculture
Lokmangal College of Agriculture
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