Sarker Taposh

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

2024 - nykyhetki

Lähde: Helsingin yliopisto

Helsingin yliopisto

Maatalous-metsätieteellinen tiedekunta

2024 - nykyhetki

Lähde: Helsingin yliopisto

Helsingin yliopisto

Research Trainee

DEPARTMENT OF FOOD AND NUTRITION

2022 - 2023

Lähde: ORCID

University of Debrecen

Research Assistant

Nanofood Laboratory

2021 - 2022

Lähde: ORCID

University of Debrecen

Demonstrator

Agricultural and Food Sciences and Environmental Management

2021 - 2022

Lähde: ORCID

Helsingin yliopisto

Lähde: ORCID

Koulutus (2)

Food Safety and Quality Engineering, MSc

University of Debrecen

University of Helsinki

Aktiviteetit ja palkinnot (4)

Palkinto tai huomionosoitus urasta

Erasmus +

Helsingin yliopisto

2022 - nykyhetki

Konferenssiesitelmä

Developing and testing of conductivity sensors for controlling fruit drying process

2022 - nykyhetki

Palkinto tai huomionosoitus urasta

Stipendicum Hungaricum

University of Debrecen

2020 - nykyhetki