Vipin Kumar Mishra

 

Date of Birth          - 15th July 1980

Father’s name        - Mr. Prasanna Kumar Mishra

Mother’s Name      - Smt. Shakuntla Devi

Sex                    - Male

Nationality             - Indian

 

Career Objective:

I want to attach with a renowned research institute/ Industries to persue a carrier in research, development and it’s Industrial application in field of food technology.

Marital Status         -Unmarried 

Mailing Address :                                         Permanent Address :

C/o HEAD OF THE DEPARTMENT                         Block Road, Shastri Nagar

Department of Food Sc. And Technology                   Ajeetmal, Distt -.Etawah

Institute of food Sc. And Technology                          Uttar Pradesh

Bundelkhand University, Jhansi                                  Pin code – 206121

Uttar Pradesh, Pin – 284128                                       Ph. No. (05683) 284834

Education : 

Name of Exam.

Board/University

Year

Percentage

M.Sc. (Food Sc. and Technology)

        1st Sem.

        2nd Sem.

       3rd Sem.

Bundelkhand University, Jhansi

       

       

 

 

Decembers-2003

     April 2003

December  2004

 

 

    51%

Awaited

Appearing

Graduation

C.S.J.M. Kanpur University

    2002-2003

    61%

 

TRAININGS:

§       One month successfully completed certificate (Quality Control) from Parag Dairy Co-   operative limited Nirala Nagar Kanpur (U.P.)

§       One month successfully completed certificate (Quality, production, processing) from Varun Beverage Limited, Mathura, (U.P.)

OTHER QUALIFICATIONS:

 Successful completed 6 months of a computer operating system (Software Engineering) Course from Aptech computer education; main modules covered so far are MS-Office, Programming in Foxpro under Windows, LAN , UNIX, JAVA, C & C++

 

AREA OF INTEREST:

1.Food Biotechnology.

2.Food Microbiology.

3.Food process Engineering.

4.Milk & its Products .

5.Bio-Chemistry.

6.Beverage Technology .

LANGUAGES KNOWN:

1.Hindi

2.English

 

LABORATORY EXPOSURE:

1. Preparation of Culture media

2. Water treatment – Determination of PH, Ozonation, Water Quality (Hard and Soft water).

3. Enzymology – Factors affecting an enzyme activity, Role in food industry (Beverage, Dairy, and Bakery’s products.

4. Food Microbiology – Inoculation, Sterilization, Pasteurization, Homogenization,

Isolation and culturing of microorganism, Identification of micro-organism gram staining.

           

 

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