SAURABH BARAWAL

• I came to the U.K as a student from India in September 2021. I have completed my Master's in Food Technology and Quality Assurance and during my study, I worked part-time as an Assistant Production Technologist in a Food Manufacturing Company (English Provender Company Ltd.). Currently, I am on Student Visa and working full-time (40 hrs.) in the same position. My student Visa will end on 19th Jan and I will get on a Post Study Work Visa for 2 years (as per govt visa rules). I am looking for a more technical role but at moment EPC doesn't have vacant space for such a role.

• Food Control Management:- In this module, I evolved my packaged food labelling skill, and gained knowledge regarding auditing, crisis management, statistical techniques of process control, HACCP, BRC, GMP, GHP, Sanitation and other food legislation and standards of the UK/EU.
• Risk Analysis In The Food Chain:- In this module, I gained knowledge about risk analysis in any food chain, its management and how to build sustainable risk communication strategies
• Food Composition & Quality:- In this module, I learnt about the structural and functional quality of major food components, the impact of processing and storing on them, and how it affects the overall food quality
• Applied Food Quality And Safety:- In this module, I learnt about CCPs, identifying them, developing a HACCP plan for a particular food manufacturing company, and its verification. I also developed skills for the effective elimination or prevention of microbiological, chemical and foreign body contamination.
• Microbes, Food Safety and Health:-In this module, I developed a deep understanding of the role of microbes in food and human health. This helped me understand different types of food spoilage, food-borne illnesses, and techniques of microbial inactivation.

(1) Dissertation - Investigation of Parameters of digestion of whey permeates by anaerobic digestion Bio Methane Potential Test Tool (Internal Tool)
Evaluating to deduce the best possible combination of parameters to support maximum methane gas production, to be used as an energy source in the food industry, resulting in the reduction of the overall cost of production.
(2) Reformulation of Gluten-free English muffins (Theory Project) Nutritics - Nutrition Analysis Software
Reformulated English Muffin to be Gluten-free by replacing the wheat flour with Plain white flour - 91% (Rice, Potato, Tapioca, Maize and Buck Wheat ) (a gluten-free flour of Doves Brand) and adding milled Flaxseed with Xanthan Gum, resulting in increased consumer space and overall growth of the market. In addition, I assured the quality standard to be kept highest during production and farm-to-folk. We were able to increase the fibre content in muffin by 11% and make it gluten-free.
(3) HACCP Plan development for Chicken and Mushroom Pie production site
Developed a real HACCP plan with a detailed flowchart by evaluating all the given information about the production site and process, analysing possible hazards, and identifying CCPs by calculating the Risk Index based on the severity and probability of occurrence of the Hazards at the different stages of production, setting critical limits and listing effective control measures.