SREE KAVYA ANUGANTI

Dynamic professional with a robust background in research and quality assurance, honed at UW-STOUT and BHARATI MEENA SEEDS. Excelled in enhancing seed germination rates by a significant margin and maintaining research compliance. Skilled in data analysis and project management, with a knack for fostering team collaboration and achieving regulatory compliance.

• SIX SIGMA Yellow BELT Certification
• CITI program certificate by IRB
• Standford Introduction to Food Health
• HACCP Principles for Food Processor and Manufactures
• Root Cause Analysis Certification
• Food Hygiene certification
• Package Design Project: Paperboard Food Packaging Certification
• SQF Implementing: The SQF code Certification

• Active member, UW Stout Food Science Club
• Active member, RICE Club
• Presented poster on HACCP Plan on CANNED TUNA at UW-STOUT Research Day
• Volunteer, Steppingstones, Menomonie, WI

Enhanced Antimicrobial/Antioxidant Activities and Flavor Profile of Roasted Indian Spices Aged in Oak Barrel, To enhance the antimicrobial, antioxidant, and sensory properties of roasted Indian spices through oak barrel aging, improving bioactive compound retention and flavor profile., Developing an oak-aged spice blend using controlled micro-aeration and phenolic infusion techniques. Evaluating bioactive compound stability, antioxidant activity (HPLC, DPPH assays), and sensory attributes compared to non-aged spices. The study aims to introduce a novel processing method for premium spice formulation with improved shelf stability and consumer acceptability.