Vandana Reddy Kommidi
Newcastle Upon Tyne
Summary
Dedicated professional with expertise in HACCP and food safety systems, specialising in CCP monitoring and verification. Proficient in food product development, temperature control, and risk assessment, with a strong focus on quality assurance documentation. Demonstrates laboratory and food processing skills alongside teamwork and leadership abilities. Adept at time management and organisation, with advanced knowledge of Microsoft Excel and Word, as well as SPSS for data interpretation. Committed to enhancing food safety standards while pursuing opportunities for innovation in the field.
Overview
7
7
years of professional experience
6
6
years of post-secondary education
1
1
Certification
Work history
Food technologist intern
Teesside University
Middlesbrough, UK
2026.01 - 2026.05
- Food Product Development & Quality Assurance Projects
- MSc Internship Programme
- RTE Lentil Bolognese (NIHR Project)
- Developed Ready-to-Eat product using structured product development approach
- Conducted hazard analysis and HACCP plan implementation
- Identified Critical Control Points (CCPs) and established limits
- Performed temperature monitoring and process validation
- Applied analytical skills to ensure safety and quality
- Rustic Apple & Oat Crumble (RTE Product)
- Developed RTE dessert with full process flow and HACCP plan
- Acted as QA Lead in team of 5, ensuring food safety compliance
- Monitored critical limits (≥75C cooking, ≤5C blast chilling)
- Adjusted formulation to improve texture (recognised by supervisor)
- Maintained documentation, hygiene, and temperature records
Kitchen Staff / Food Preparation Assistant
Vrisha Foods
India, India
2019.03 - 2021.11
- Assisted in preparation of 20+ food batches per day while maintaining hygiene and quality standards
- Ensured 100% compliance with food safety and sanitation procedures during daily operations
- Handled and prepared 10+ raw ingredients per shift, ensuring proper storage and temperature control
- Worked within team of 5–8 staff members to maintain efficient production workflow
- Supported timely delivery by completing prep tasks within strict production timelines
- Maintained cleaning and sanitation routines multiple times per shift to prevent cross-contamination
Education
MSc - Food Science and Biotechnology (applied practices)
Teesside University
Middlesbrough, UK 2025.01 - 2027.01
B. Tech - Agriculture Engineering
JNTUH
India 2014.06 - 2018.10
Skills
- HACCP & Food Safety Systems
- CCP Monitoring & Verification
- Food Product Development
- Temperature Control & Validation
- Risk Assessment & Hazard Analysis
- Quality Assurance Documentation
- Laboratory & Food Processing Skills
- Teamwork & Leadership
- Time Management & Organisation
- Microsoft (Excel, Word)
- Knowledge on SPSS (Descriptive statistics, basic data interpretation)
Certification
Level 2 Food Safety & Hygiene - 2022 (Updated: 2026)
ACADAMIC PROJECTS
- HACCP Study - Ready-to-Eat Tiger Prawns with Lentils and Leeks (Conceptual), Developed a comprehensive HACCP plan identifying critical control points and food safety measures for a ready-to-eat seafood meal, Designed hazard analysis, temperature monitoring, and microbiological assessment plans in line with food safety standards,
- Business Proposal - Coconut Yogurt with Probiotic Mushrooms (Conceptual), Created a detailed business plan for a plant-based probiotic yogurt, including formulation concepts, packaging lifecycle, sustainability considerations, and regulatory compliance,
- NPD - Sleepy Spoon (Oat Milk Dessert Infused with Chamomile) (Practical), Successfully developed the product in a practical setting, performing ingredient selection, formulation, processing, and sensory evaluation, Focused on functional dessert innovation targeting relaxation and wellness benefits
PROFESSIONAL DEVELOPMENT
- Career Break (2022-2024)
- Relocated to the UK and managed personal commitments
- Completed Level 2 Food Safety certification
- Prepared for transition into MSc Food Science & Biotechnology
Timeline
Food technologist intern
Teesside University
2026.01 - 2026.05
MSc - Food Science and Biotechnology (applied practices)
Teesside University
2025.01 - 2027.01
Kitchen Staff / Food Preparation Assistant
Vrisha Foods
2019.03 - 2021.11
B. Tech - Agriculture Engineering
JNTUH
2014.06 - 2018.10