Preethika Perumal

Project on Innovative approach to oil reduction in savories using cassava flour and oats flour.

• Assessed projects against budgets and timelines, keeping team and assignments on task.
• Wrote and submitted reports on industry trends, consumer needs and specifications of the developed product.

• Documented and reported test results accurately, maintaining detailed records in compliance with laboratory protocols.
• Implemented lab procedures based on food microbiology testing methods in both food and water

• Analyzed specimens using standard laboratory procedures in food microbiology, biochemistry, and food analysis.
• Performed laboratory experiments, including setting up and operating laboratory equipment.

• Learned about different packaging methods
• Inspected finished packaging for defects or errors prior to shipment.
• Monitored the supply chain for delays and communicated issues promptly.

• Successfully completed the TU Berlin Summer and Winter University internship in Innovation and Entrepreneurship, where I developed a socially impactful project focused on reducing food waste.
• The project involved creating a mobile app that uses QR code scanning to connect users with vending machines stocked with surplus food and vegetables nearing expiration.
• The app empowers individuals to donate safe-to-consume items, making them accessible to those in urgent need.
• It also helps users locate nearby machines, share resources, and stay informed through integrated health tips and wellness content.
• By merging technology with community support, the project aims to strengthen local connections and contribute to the fight against hunger.

• Oversaw quality control to identify inconsistencies and malfunctions of different food products.
• Monitored operations and reviewed records and metrics to understand company performance.
• Analyzed key performance indicators to identify effective strategies.

Training on food safety and management systems, and delivered presentations on the following topics.

• Guidelines for Registering the Food Industry.
• Objectives of the Eat Right India Act and the role of FSSAI in food nutrition and fortification.
• Packaging and labeling of a company.
• HACCP Plans for Food Safety and Management.
• Food Safety and Management Systems Plan.