SUDIPTA DASMobile No:+918296417546,8013125986,8420972704Email Id:sdas692@gmail.com,sdas692@yahoo.co.inNetwork: https://in.linkedin.com/pub/sudipta-das/a4/5/656

Present Address: 2/28 Mahajati Nagar, Birati, Sidhyeswari Bazar.District: North 24 Parganas.City: KolkataState: West Bengal.Country: India.Land Mark : Sidhyeswari kalibari.Post Office: BiratiPin Code :700051

CAREER OBJECTIVE

Seeking a challenging career in an organization where my knowledge and skills can be leveraged for the attainment of organizational objectives and goals as good work ethic and attention to detail. Seeking job in a Food Processing Industry where my knowledge and skill will be utilized.

ACADEMIC QUALIFICATION M. Tech in Food Technology from Techno India under West Bengal University of

Technology with88% marks from 2011-2013.

B. Tech in Food Technology from Techno India under West Bengal University of Technology with71.6% marks from 2007-2011.

12th from Birati High School under W.B.C.H.S.E with 60.1% in 2006.

10th from Birati High School under W.B.B.S.E with 74.63% in 2004.

Highest Degree Achieved :Master of Technology (M. Tech).Specialization: Food TechnologyKnowledge In Specialized Sector: Food Technology, Food Processing Technology, Food Preservation, Drying Technology, Quality Control, Food Safety.

Thesis and Project Work in Academic Session

Academic Session Title of Thesis/Project Duration

M. Tech Thesis Study of mass transfer phenomenon in extraction and drying process of carrot.Description: Extraction of β-carotene from carrot was carried by solvent extraction method. Various solvents were used as solvent for extraction. Ethyl Acetate, ethanol, pet ether and n-hexane was used for solvent extraction method. Ethanol was fond the most suitable food grade solvent for extraction purpose. Optimization study of extraction(temperature, particle size) with ethanol were also carried out. Different models were studied for extraction .Coming to dehydration study, Infrared drying was applied to the blanched carrot slice at 60,70,90 and 105oC.Different mathematical models were studied to describe the drying process and drying characteristics, activation energy, moisture diffusivity, moisture ratio were also determined.For both cases colour of the carrot slices were determined by hunter LAB colorimeter.

1 Year

B. Tech Project Production of alcohol from banana.Description: Banana pulp was depectinase by pectinase enzyme. After pectinase treatment the clear banana juice was obtained by filtration. Banana pulp was used as an adjunct in alcohol production. Alcohol percentage was near about 6% which was obtained by distillation. The chemical and shelf life study was also carried out.Residue which was obtained after juice extraction dried in tray drying to obtain powder .The powder was utilized as a fiber enrichment component in cookies making.

1 Year

ACADEMIC ACTIVITIES AND ACADAMIC ACHIEVEMENTS(2013-2014)

Seminar attained:

A Poster presentation on an AICTE sponsored National seminar on “Recent Advancement in development of Natural Antioxidants” organized by Department of Food Technology, Gurunanak Institute of Technology, Panihati, March 12th -13th, 2013.

Journals publication:

Prabir Dhar, Sudipta Das, Soumitra Banerjee, Saikat Mazumder. (2013). Production of Banana Alcohol and Utilization of Banana Residue. International Journal of Research in Engineering and Technology, Volume: 02, Issue: 10, Pp: 466-470.

Sudipta Das, Debabrata Bera. (2013). Mathematical Model Study on Solvent Extraction of Carotene from Carrot, International Journal of Research in Engineering and Technology, Volume: 02, Issue: 09 ,Pp: 343-349.

Sudipta Das, Saikat Mazumder, Soumitra Banerjee. (2014). A Study for Extraction Kinetics of Beta-Carotene from Oven Dried Carrot by Solvent Extraction. International Journal of Engineering Research and Application, Volume: 04, Issue: 06, Pp:283-288.

Sudipta Das, Saikat Mazumder. (2014). A Comparative Study and Validation of Mathematical Drying Models for Infrared (IR) Drying of Raw and Blanched Carrot (Daucus Carota). International Journal of Science, Engineering, and Technology, Volume: 02, Issue: 04, Pp: 185-206.

Sudipta Das,Soumitra Banerjee.(2015) Production of Pumpkin Powder And Its Utilization In Bakery Products Development : A Review . International Journal of Engineering Research and Application, Volume: 07, Issue: 04 Pp: 478-481.

Sudipta Das,Soumitra Banerjee, Jayati Pal.(2015).Mathematical Modeling of Foam-Mat Dried Pumpkin Pulp . International Journal of Food And Nutritional Sciences, Volume: 04, Issue: 03 Pp: 50-55.

Sudipta Das,Soumitra Banerjee, Jayati Pal.(2015).Utilization of Foam Mat Dried Pumpkin Powder As Source of Nutraceuticals Content In Cookies .Paper accepted for publication in Annals Food Science and Technology, Volume: 16,Issue: 02.

Achievements

Ranked 3rd position in semester result with DGPA-8.80 in M. Tech from Techno India under West Bengal University of Technology in the year 2013.

Ranked 2nd position in semester result with YGPA-8.92 in M. Tech from Techno India under West Bengal University of Technology in the year 2013.

Certificate

Internal Auditing for Food Safety Management System based on ISO 22000:2005.

INDUSTRIAL TRAINING DURING ACADEMIC SESSION

United Spirits Limited: IMFL Unit:32 A, Jan Nagar Road,Serampore-712201,Hoogly.

Duration-30 days.(06.07.2010 - 06.08.2010)

DETAILS: It was a blending and bottling unit of United spirit limited. Ram and whisky was manufactured and bottled in this unit. Chemical testing like aldehyde, colour, fusel oil, ph, iron ,hardness etc of ENA ,DMW ,food flavor and caramel were analyzed. Sensory analysis of the ENA ,DMW, caramel and final products were also carried out in quality analysis lab. Extra neutral alcohol was blended to different components like water (de mineralized),caramel, food flavor, HBS to obtain human consumable alcohol,750 proof. Filtration units were also available in this unit and filling units were automatic and semiautomatic.

RESEARCH EXPERIENCE

Researcher at Techno India University(TIU) from 2013 September to 2015 May under Dr. Soumitra Banerjee.

Research Topic and Research Area

I worked on the research work on Preservation of pumpkin by dehydration and its utilization in product development. During my research work I studied on following topics:

Foam mat drying of pumpkin pulp. Optimization of foam mat drying condition. Quality analysis of foam mat dried pumpkin powder. Development of cookies and cakes from foam mat dried pumpkin powder by

partial replacement of wheat flour. Optimum replacement level. Physico chemical and sensory analysis of cookies and cakes.

SPECIAL ABILITY

Handle any kind of situation, hard working, work under pressure,enthusiastic, team leading capability, punctuality, convincing and management power.

RELOCATIONI am willing to relocate long distance for job. I have no problem in travelling.

COMPUTER KNOWLEDGE

Proficient in Windows- xp,vista,7. Knowledge of Microsoft word 2003,2007. Proficient in Microsoft office power point and excel.

PERSONAL DETAILS

Fathers Name : Dipak Kumar DasMothers Name :Ruma DasDate of Birth : 26-12-1988 Gender : Male Marital Status : Unmarried

Languages Known : Bengali, Hindi & English Spoken Languages : Bengali, Hindi & EnglishWritten Languages : English & Bengali.Nationality : Indian Religion : HinduCast :OBC(Other Back Ward Classes - NON CREAMY LAYER)Hobbies : Watching sports and movies, reading books and listening music.

I, the undersigned, confirmed that - To the best of my knowledge, these curriculum vitae correctly describe me, my qualifications, and skills.

Current Place: Birati, Kolkata, West Bengal ,India.

Date:09/16/2015

Sudipta Das