Sarker, Taposh
https://orcid.org/0009-0007-1048-1505 Tutkimustoiminnan kuvaus
I am a Doctoral researcher in Food and Nutrition department at the University of Helsinki, specializing in the rheological, textural, and morphological characterization of mycelia for sustainable food applications. My research focuses on optimizing mushroom-based ingredients for food and industrial applications, particularly in alternative protein development and sustainable food solutions. With an MSc in Food Safety and Quality Engineering, I bring expertise in Quality Management Systems & Audits across the food chain, including HACCP, ISO 9000 family, ISO 22000, GMP, GAP, GFSI, TQM, IFS, IMS, EFQM, and FSSC 22000. I am also skilled in integrating sustainable food systems engineering, focusing on food upcycling, fortification, and nanotechnology-driven innovations to address emerging food industry challenges. I consider myself organized, creative, and committed, with a high learning capacity and the ability to work both independently and in teams. I am proactive, curious, and always eager to explore new tools and innovative projects.Affiliaatiot
Helsingin yliopisto
Lähde: Helsingin yliopisto
Nimike
2024 -
Lähde: ORCID
Yksikkö
Maatalous-metsätieteellinen tiedekunta
Lähde: Helsingin yliopisto
Nimike
2024 -
Yksikkö
DEPARTMENT OF FOOD AND NUTRITION
Lähde: ORCID
Nimike
Research Trainee 2022 - 2023
University of Debrecen
Yksikkö
Nanofood Laboratory
Lähde: ORCID
Nimike
Research Assistant 2021 - 2022
Yksikkö
Agricultural and Food Sciences and Environmental Management
Lähde: ORCID
Nimike
Demonstrator 2021 - 2022
Koulutus
Tutkinnot
University of Helsinki
Food Safety and Quality Engineering, MSc 7.9.2020 - 30.6.2022 / University of Debrecen
Aktiviteetit ja palkinnot (4)
Developing and testing of conductivity sensors for controlling fruit drying processkonferenssiesitelmä2022