Ekta Phogat

Professional with expertise in food traceability, risk analysis, and nutritional evaluation. Proven problem-solving skills and effective communication ensure quality assurance through rigorous test result analysis and product validation. Proficient in chemical analysis, lab equipment maintenance, and HPLC troubleshooting. Experienced in internal auditing and quality performance monitoring, aiming to enhance food preservation techniques in the industry.

Experienced professional with focus on quality assurance and quality control management. Capable of enhancing product quality and ensuring compliance through keen attention to detail and robust analytical skills. Skilled at implementing effective quality systems and fostering productive team environments.

• HACCP Certificate Level 2
• Food Hygiene and Safety for Manufacturing Level 2
• Food Allergen
• Apr 2016 Participated in Bio Quiz(BIOSOC) competition held in college
• Sep 2016 Organizer in Universumm’16 a college fest held in university
• Sep 2017 Participated in Bio Quiz held in the universumm
• Mar 2019 Participated in Poster Making (BIO-INFO FEST)
• Aug 2020 Participated in online training on COVID-19 guidelines for food handlers (fssai)

• Training on ISO 17025.
• Training for NABL Audits.
• Training on COVID-Food Safety Handlers
• Training on SOP and Volumetric Preparations
• BRC audits

• Analysis of food, Ayurveda and Nutraceutical samples as per IS/ISO/API/FSSAI/USP.
• Method validation and verification of food and Ayurveda samples.
• Ensures food products and processes are compliant with Food and Drug Administration rules and regulations.
• Ensures raw materials and finished goods are handled, Processed and stored properly
• Ensures personal hygiene rules and safety rules are followed by food process workers.
• Assists food scientist with food products safety and quality testing
• Assists food scientist with research of improvements to food industry methods.
• Conducts various nutritional tests to identify values in food products such as carbohydrates, protein, fat etc.
• Monitoring all the lab equipment on daily basis or monthly.
• Preparing SOP (Standard Operating Procedure) as per requirements.
• Testing of food samples is done to check the feasibility of the product.
• Performing ELISA for analyses of Different Food Sample (Detection of Vitamin B12,B9,Allergen such as Gluten, Peanut allergen)
• Interpreting and Presenting Results in ELISA with the help of (ELISA READER)
• Quantitative: With quantitative data, the results are interpreted by comparing them to a standard curve, which allows the concentration of antigens in different samples to be precisely determined.
• Qualitative: Qualitative data either confirms or denies whether the presence of a particular antigen is in a sample. This data is yes or a no answer and is used in comparison to a blank well that does not contain an unrelated control antigen or any other antigen.
• Operating UV-Visible Spectrophotometer for the analyses of different food sample such as Honey for (HMF content), Turmeric (Curcumin content) etc.
• Operating Flame Photometer for the analysis of different metal ions in
• Operating GC-FID and HPLC for finding out different assay content.