Lakshmi Prasanna Seelam’s Post

Excited to share my achievement in completing the NPTEL online course on 'Dairy and Food Process and Products Technology.' 🧀🥛with an ELITE certificate. Grateful for the expertise gained in this dynamic field. #NPTEL #FoodTechnology #ContinuousLearning

I recently earned my Fostac certificate in milk and milk products. Equipped with comprehensive knowledge in areas such as milk handling, processing, packaging, and storage, I am committed to promoting best practices and compliance with regulatory requirements. Excited to contribute to the continuous improvement of dairy products' quality and safety. #DairyIndustry #FoodSafety #QualityAssurance

Iam excited to share that i have successfully completed a 12 week nptel online certification course on Modern Food Packaging technologies:Regulatory aspects and global trends

Hello LinkedIn family!! Excited to share that I've successfully completed the "Dairy and Food Process and Products Technology" course with a solid 58% score in the NPTEL exam! Grateful for the enriching journey and looking forward to applying this knowledge in real-world scenarios. #NPTEL #DairyTechnology #FoodProcessing #ContinuousLearning #coursecompletion #swayam

Reflecting on my intriguing 1-month training journey in quality analysis, processing, and production line department within the SLMG beverages as part of my Master's program in Food Technology. Eager to leverage this hands-on experience to make impactful contributions in the field! #FoodTechJourney #QualityAnalysis #ProductionManagement

HOW does a modified potato starch begin❓ At KMC we produce modified potato starch for many food purposes. Have you ever wondered how a new modified starch comes into existence? Søren Juhl Hansen has been a Research & Development Chemist at KMC since 2006, and he plays a large part in this. We asked him about the process and his job in general. This is what he told us. - When we develop new starches, we make small amounts with certain properties in our R&D lab. The new starches are then tested in actual foods in our Application department. Those that turn out well proceed to our pilot plant and are made in larger quantities. - This is to ensure they retain their properties when produced on a larger scale. It also gives us the opportunity to test larger amounts in our Application department, or even at a customer’s facility. If the results are still satisfactory, we prepare the new modified starch for production and launch. - The work I do is very varied. I enjoy seeing a new product travel all the way from the lab to our production plant. Being in contact with many people, from the R&D lab to our factory, ensures that my job is never dull. My tasks are both administrative and practical, which I like a lot. - My biggest challenge could be that I am never done! Meaning that the more I dive into a subject, the more questions arise. - This could be the reason I have been here for so long. There is always more to learn 📖 #WorkingAtKMC #FoodInnovation #ModifiedPotatoStarch 🥔

Proud to share that I've completed the NPTEL course on Dairy and Food Process and Product Technology. This has been a rewarding journey to understand the complexities of food processing. #ContinuousLearning #NPTEL #FoodIndustry

Hey connections,Excited to announce that I have successfully completed Dairy Technology course offered by NPTEL! This course covers everything from milk processing to quality control. Gained valuable insights and skills to excel in the dairy industry.Grateful for the enriching learning experience and looking forward in applying this knowledge in milk processing techniques #DairyTechnology #NPTEL #MilkProcessing#OnlineCourse.

We have some great luncheon technical training sessions planned for you like this one by Naren Meruva, PhD, MBA and Joel Keelor from Waters Corporation: Contaminant Testing in Foods – Addressing Today’s Needs and Tomorrow’s Emerging Concerns. Abstract – Food manufacturers continue to face challenges with aligning their ingredients and finished products with global regulatory standards – not just for commerce, but for safeguarding brand reputation and protecting consumers. Analytical laboratories that provide safety testing services encounter multifaceted challenges, including navigating extensive lists of target analytes and handling diverse sample types. The complexity of safety testing increases when new threats to human health emerge, like environmental contaminants being identified in food products, and known food contaminants showing up more frequently due to new manufacturing processes or climate change. To address these challenges, analytical laboratories must consider how analytical technologies and methods can meet the testing requirements of today, while being flexible enough to address the needs of tomorrow. This presentation will discuss innovations in analytical technologies that enables food testing laboratories to address ingredient and finished products safety and compliance, while keeping up with emerging contaminant trends. If you're interested in attending, sign up at the registration desk when you pick up your badge- spots are limited!

I'm excited to share that I've accomplished the FOSTAC training in milk and milk products. With a solid understanding of milk handling, processing, packaging, and storage, I'm dedicated to advocating for best practices and ensuring adherence to regulatory standards. #Dairy #Foodsafety #Dairyandfoodindustry #QualityAssurance