Shishir Kumar - ME MTech, NIFTEM - Delhi

Shishir Kumar
Delhi, Delhi, India
Indian Politics HR Human Resources Communication Skills
NIFTEM-National Institute of Food Technology Entrepreneurship and Management

About Shishir Kumar

Shishir Kumar is based in Delhi, India. Shishir studied Master of Engineering or Technology (Food Science and Technology) at National Institute of Food Technology Entrepreneurship and Management (2016-2018). On Youth4work, Shishir has taken skill tests in Indian Politics (rank 382 of 23,346, top 2%), HR Human Resources (rank 430 of 53,506, top 1%) and Communication Skills (rank 25,887 of 375,956, top 7%). Shishir also lists talents in Quality Assurance, Product Development, Quality Control and Indian History.

Talents

Quality Assurance

... among ... users in Delhi

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among … users worldwide
Product Development

... among ... users in Delhi

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among … users worldwide
Marketing

... among ... users in Delhi

4522

among 142054 users worldwide

60.25

percentile among worldwide users
Communication Skills

... among ... users in Delhi

25887

among 375956 users worldwide

64.49

percentile among worldwide users

Complete Talent Profile »

Professional Path

Trainee

S G Star dinks Pvt Ltd Internships

Aug-2017 To Dec-2017 4 months

Quality Testing of incoming raw material and prepration of SOP.

Quality Trainee

Hector Beverages Pvt Ltd (Paper boat) Internships

Aug-2015 To Dec-2015 4 months

Quality Assurance and Quality Control

» 3 Projects

Development and study of physico-chemical characteristics of multi soup Premix.

Student at NIFTEM-National Institute of Food Technology Entrepreneurship and Management

Jan-2018 to present

The objective of the study is to develop pulse soup and analyse its physiochemical characterises as pulse soup is a unique soup product prepared form pulses with dried vegetables. Three different pulses are used for the preparation of pulse soup. This improves its taste as well as increases its nutritional values. The three different pulses which are used for the preparation of pulse soups are moong dal, Chickpea and soy bean. But other benefits of using pulses in the soup are: • It increases the protein value of the soup. Increases the protein intake of the consumers. • Pulses are also good sources of minerals like Iron, magnesium, manganese, phosphorus, etc. • Pulses, especially soy bean provides a number of bioactive ingredients like isoflavone, Phytoestrogens compounds and soy fat is rich in Omega-3 fatty acids.

Development of pulse and rice water based indigenous health drink.

Student at NIFTEM-National Institute of Food Technology Entrepreneurship and Management

Sep-2017 to Nov-2017

Objectives of the project: 1.To optimize different types of pulses and rice water based health drink on the basis of sensory and stability 2.To study the physicochemical, microbial, rheological, stability and texture of optimized health drink 3.To develop the instant health drink based on optimized pulses and rice water 4.To study the shelf life of liquid and instant health drink in different packaging.

Development of camel and soy milk based Laddu.

Student at NIFTEM-National Institute of Food Technology Entrepreneurship and Management

Sep-2017 to Oct-2017

Qualifications