KEY SKILLS

❖ Food Technology ❖ Food Safety and Quality Control

❖ Communication ❖ Lecturing
❖ Coordination and Leadership ❖ Sensory Evaluation of Foods
❖ Food Processing ❖ Packaging and Labelling of Food Products
❖ Food Security and Sovereignty ❖ Interpersonal skill
❖ Food Microbiology ❖ Nutritional Analysis

PROFESSIONAL EXPERIENCES
REVATHY C RAJ
FOOD TECHNOLOGIST ASSISTANT PROFESSOR | 2019 – 2022
COLLEGE OF INDIGENOUS FOOD TECHNOLOGY, KONNI, INDIA

CAREER SUMMARY • Delivered lectures, seminars, and practical sessions on indigenous food
technologies and related subjects to undergraduate and postgraduate
Experienced in food technology with a strong students.
focus on quality control, quality assurance, • Assisted in the design, development, and enhancement of course materials
and the application of traditional food and curriculum to meet educational standards.
practices to modern food science. Delivered • Conducted research on indigenous food preservation methods, nutrition, and
lectures, conducted practical labs, and sustainability. Published research findings in academic journals and presented
mentored students in food technology at conferences.
principles. Contributed to research on food • Provided academic guidance and career counselling to students, fostering their
preservation techniques, product research and personal development.
development, and food safety protocols, • Supervised students in practical laboratory sessions, ensuring safety and
ensuring compliance with industry standards. correct application of techniques.
Collaborated with faculty and industry • Evaluated student performance through assignments, exams, and projects,
professionals to advance knowledge in and provided constructive feedback for improvement.
sustainable food production and quality • Advised students on course selection and academic progression.
management systems. • Collaborations: Collaborated with industry experts, faculty, and external
organizations for research and development in the field of indigenous food
PERSONAL DETAILS technology.
RESEARCH FELLOW | 2018 – 2019
Mobile No : +971 502952797 FOOD RESEARCH & DEVELOPMENT (CFRD), KONNI, INDIA
Email ID : revathycraj@gmail.com
Address : Fujairah, UAE • Led research initiatives to improve product quality and develop new food
Nationality : Indian products aligned with market trends and consumer preferences.
D.O.B : 11th May 1993 • Collaborated with cross-functional teams to formulate and test new food
products, ensuring they meet safety, quality, and regulatory standards.
Gender : Female
• Organized and conducted sensory evaluations taste tests, texture,
Marital Status : Married appearances to assess product quality and consumer acceptance.
• Created and optimized formulations for various food categories, working with
ACADEMIC CREDENTIALS ingredients and additives to enhance flavor, texture, and shelf life.
• Conducted market analysis to identify emerging trends and consumer
2014 – 2016 M.Sc - Food Technology & preferences, applying this data to inform product development strategies.
Quality Assurance • Engaged with raw material suppliers to source high-quality ingredients and
ensure cost-effective production.
St. Marys College for Women,
• Ensured adherence to food safety standards (HACCP, GMP) during product
Thrivalla, India
development, testing, and production.
• Monitored and tracked emerging trends in food technology and innovation,
2010 – 2013 B. Sc - Zoology identifying opportunities for new product development.
Mar Thoma College, • Prepared detailed reports and presentations on product performance, lab
Thrivalla, India results, and consumer feedback for management and stakeholders.
• Trained new team members on food safety protocols, product testing
2008 - 2010 Higher Secondary Education procedures, and best practices in R&D.
THSS Mallappally, India • Utilized statistical tools and food science software to analyze product
performance, optimize formulations, and assess consumer feedback.
 QUALITY CONTROLLER | 2016 - 2017
COMPUTER KNOWLEDGE M/S SEABOY FISHERIES, TRIVANDRUM, INDIA
• MS Office
• Conducted regular inspections of raw materials, in-process production, and
• Basic Internet knowledge finished products to ensure compliance with food safety and quality
standards.
LANGUAGES KNOWN • Performed sensory evaluations, including color, texture, and taste
assessments, to ensure product consistency and quality.
• English • Monitored and verified production processes to ensure adherence to
company specifications and regulatory requirements.
• Hindi
• Managed and maintained accurate quality control documentation, including
• Malayalam inspection records, test results, and corrective actions.
• Identified and reported non-conformance issues, implemented corrective
PASSPORT DETAILS and preventive actions (CAPA) to address quality concerns and improve
product quality.
Passport No. : R639276 • Collaborated with production teams to resolve quality issues, ensuring
minimal disruption to production schedules.
Date of Issue : 12/10/2017
• Ensured proper storage conditions for raw materials and finished goods to
Date of Expiry : 11/10/2027 maintain product quality and prevent contamination.
Visa Status : Family Visa • Assisted in internal and external audits to ensure compliance with industry
regulations, including HACCP (Hazard Analysis and Critical Control Points) and
ISO standards.

CERTIFICATE

• High field LEVEL 4 INTERNATIONAL AWARD IN FOOD SAFETY MANAGEMENT

for Manufacturing
• High field LEVEL 3 INTERNATIONAL AWARD IN HACCP for Manufacturing
• CERTIFIED FOOD SAFETY SUPERVISOR – in manufacturing (level 2)
conducted by FOSTAC UNDER FOOD SAFETY AND STANDARDS AUTHORITY
OF INDIA (FSSAI)
•
DECLARATION

Hereby declare that all the details mentioned above are in accordance the
truth and fact as per the knowledge and hold the responsibility for the
correctness of the above-mentioned information.
REVATHY C RAJ