Pajottenlander’s Post

"Excited to share my journey and experiences through this spoken CV! 🎥 As a passionate and motivated Food and Beverage Service Student, I’m always looking for new opportunities to grow, learn, and contribute. Check out my story and connect with me to discuss how we can collaborate for a brighter future. #CV #ProfessionalJourney #CareerGrowth #SpokenCV"

I am happy to share that I completed my summer internship from #ThePalampurCooperativeTeaFactoryLTD. as a Product Development intern where I gained the experience of tea processing from the initial stage of tea leaf plucking to the final stage of quality control and packaging. Tea processing includes mainly 7 steps : 1. Withering :-It is the process of reducing the moisture content from freshly plucked leaves. 2. Rolling :-This process involves the breaking open the tea leaf cell to release enzymes and initiate oxidation. 3. Fermentation :-This process involves oxidation of the tea leaves by keeping the tea leaves in large, cool ,moist rooms. 4. Drying:-This step is done to preserve tea quality and prevent from spoilage and the temperature needed for this process is 120°C. 5. Sorting and grading :-Sorting is the process of separating the tea leaves according to their size and shape and grading is the process of evaluating tea quality based on theleaf appearance, aroma,texture. There are different types of grades of tea leaves A.Leaf :-FTGFOP-1,SFTGFOP-1, TGFOP-1, GFOP, FOP, BPS(Best and costly) B.Broken :-GFBOP, GBOP, TGBOP, FBOP, BOP C.Fanning:-FBOPF, BOPF, TGOF ,GOF D.Dust :-OD, FD ,FOF 6. Tea tasting :-It is a sensory evaluation which includes visual and leaf inspection, aroma and taste evaluation . 7. Packaging :- It is the last process where packaging of the product is done according to the different grades . I'm very grateful for #ThePalampurCoOperativeTeaFactoryLTD.for giving me a chance to work with them. I gained so much knowledge and it was really a very beautiful experience.

My first week at Baldor Specialty Foods, Inc. has been a whirlwind of learning, adapting, and growing. After months of searching, applying, and waiting, it feels incredible to finally be back at work, contributing to a team and learning something new every day. This week has been all about diving in and understanding how everything works: 🚛 Route Training: Learning how deliveries are planned and executed gave me insight into the precision and strategy behind every order. 📞 Dispatch Training: Watching the dispatch team juggle routes, communicate with drivers, and solve problems on the fly showed me the importance of staying calm under pressure. 🏭 Warehouse Training: Getting hands-on in the warehouse helped me see how products are picked, packed, and prepped — the backbone of the entire operation. 🚚 Ride-Along: Seeing deliveries happen firsthand reminded me of how much effort goes into making sure every customer receives exactly what they need. Each part of the training connected me to a different piece of the puzzle, and it’s amazing to see how everything fits together. After months of uncertainty, getting to roll up my sleeves and contribute has been incredibly rewarding. I’ve gone from being stuck in the job search to being surrounded by a team that values thorough training and a hands-on approach. This week wasn’t just about learning processes; it was about rediscovering my purpose and excitement for work. I’m ready to keep learning, growing, and contributing to Baldor’s mission. What’s one thing that stood out to you during your first week at a new job? #CareerChange #FromChefToSales #FirstWeekReflections #BaldorSpecialtyFoods #NewBeginnings

👋 Meet Sarah Baumgartner, working in R&D at ProteinDistillery! 🌱 👩🔬 What do you do at ProteinDistillery? I work in Research & Development, which includes research on our protein as well as the implementation of Prew:tein® in tasty applications. 👫 Why did you join ProteinDistillery? When I did my first internship at ProteinDistillery, the company was still called SACCHA and didn't even have its own office. I stayed with the company throughout my project work and Master's thesis and came back full-time. So it's worth getting a taste of what it's like to do an internship with us! 🌟 What excites you about your role at ProteinDistillery? It's exciting for me to work with our customers on a variety of products every day. We also carry out basic research on our protein - even at this point - which always provides material for discussion and initiates exciting projects. Plus, I can put my energy into something I can stand behind - that makes work double the fun! 🔬 What is your connection with protein? As a food technologist, I find proteins particularly interesting from a functional point of view. As I want to consume as little animal protein as possible myself, I have long found the idea of microbial protein interesting. The fact that Prew:tein® can score points both nutritionally and functionally excited me right from the start! 📅 What is your day to day at ProteinDistillery? Every day is different! Sometimes I spend time in the lab, sometimes I talk to our customers, sometimes I'm in Heilbronn to support our production planning. The best days are the ones when I get to work on new formulations with our customers. There are also days when I just sit at the computer - not where I shine, but they allow me to work from home, which I wouldn't want to miss! 🍴 Which has been your favorite Prew:tein® application so far? Melted cheese in a grilled cheese sandwich #proteindistillery #meetourteam #foodtech #altproteins

🌟 Ever dreamed of tasting food for a living? Most of us love food, but what if you could make a career out of it? Becoming a food taster means being paid to sample and review products from gourmet meals to cosmetics. This isn’t just a “dream job”—it’s a serious role that requires a refined palate, attention to detail, and sensitivity to flavors and textures. It’s open to anyone with a passion for food and the right skills—not just your child! To become a food taster, you typically need a strong palate and a passion for food. While no specific academic qualifications are mandatory, having a background in food science, culinary arts, or nutrition can be helpful. Some companies may require formal training or an invitation to join the profession. It's also important to have an ability to discern flavors, textures, and quality, as well as good communication skills to provide detailed feedback on the food you taste. To become a food taster, you can apply through food product companies, restaurants, or research labs that specialize in testing food products. Some positions may be listed through food science organizations or culinary job boards. Ready to explore this unique career? 🍴 #FoodTaster #DreamJob #CareerOpportunities #careercounseling #career #job

🌟 Reflecting on My Internship Journey at Vyshnavi Foods Private Limited 🌟 I am thrilled to share my enriching experience as a Quality Control and Assurance Intern at Vyshnavi Foods Private Limited, a pioneering milk and milk products industry with over 25 years of legacy. During this 3-month internship, I gained hands-on experience in ensuring quality and safety across various dairy products, learning both traditional techniques and modern testing methods. Despite the age of the equipment and machinery, I was amazed at how the industry continues to maintain its production standards and commitment to quality. Here’s a glimpse into what I worked on: ✅ Platform Tests: Assessed temperature, odour, consistency, general appearance, colour, COB (clot-on-boiling) to ensure milk quality at the initial stages. ✅ Microbial Tests: Conducted MBRT (Methylene Blue Reduction Test), media preparation, and micro tests on hands of workers, silo tankers, packaging films, curd buckets, milk, and flavoured milk to monitor microbial safety. ✅ Chemical Tests: Performed alcohol, acidity, adulteration, and turbidity tests, alongside fat and protein tests for milk. ✅ Ghee Analysis: Evaluated FFA (Free Fatty Acids), acidity, and RM (Reichert-Meissl) values to ensure high-quality ghee production. ✅ Curd Processing and Storage: Contributed to curd preparation, packaging, and proper storage practices. ✅ Explored the production of by-products like paneer, sweets, buttermilk, and flavoured milk. This internship also gave me a broader understanding of the challenges industries face with aging machinery and equipment. It highlighted the importance of innovation and the need to upgrade technologies for more efficient and sustainable production in the dairy sector. Through this experience, I not only enhanced my technical and analytical skills but also deepened my passion for ensuring food safety and quality, a critical need in today's market. I’m grateful for the mentorship and learning opportunities I received during this time. Here’s a peek at my journey in pictures! 📸 Let me know your thoughts or if you have similar experiences in the dairy or food industry—I’d love to connect and learn from you! #Internship #FoodScience #QualityControl #DairyIndustry #FoodSafety #ProfessionalGrowth

From toolmaker to viticulturalist Shaun McBeath grew up on a farm, went to university but did not enjoy it, and decided to work as a toolmaker for a decade. He became bored being inside a shed all day and wanted to get back outside and involved in agriculture so studied a Bachelor of Applied Science (Viticulture). Shaun went on to viticulture roles including Regional Vineyards Manager for Australia for Pernod Ricard Winemakers and now for Bartsch Vignerons. He uses the theory learnt at university every day but says practical experience gained along the way is also important. Find out more about Shaun’s career path at our new digital careers website which provides school students with a real-world connection from the vineyard and winery to the classroom. Careers in viticulture and wine can also serve as a roadmap for students exploring educational pathways with interviews from professionals working in a range of roles across the sector. Find out more here: https://lnkd.in/gntwTFJc #aussiewine #careers #employment #education #viticulture #wine

Leanring some insightful things during my internship 🤩 As a Food Safety Officer internship trainee, I've seen firsthand the importance of efficient kitchen processes in maintaining food safety and quality. That's why I want to share with you a game-changing technique: Make Ready Discard (MRD).Mostly in all hotels, restaurants the main thing to ensure is food safety.As i learned a new thing for a game changer in all kitchens is MRDs. MRD is a tag or label and a simple yet effective way to manage food preparation and reduce waste. It's all about preparing ingredients and dishes just before cooking or serving, and discarding any perishable items that have been left out for too long or are no longer safe to consume. I can give you an example like as I observed in Chinese kitchen sauces are used and in bakery powders, food colors, fondents etc are used. So once they are opened, one MRD is pasted on that items like for 1 week, 10 days until then we are using this. The chefs know about this till how many days this product will be completed or not! Not to be confused with food product original expiry date.It’s something else. Hope so! This information will help you in the future 🤩because our first priority is food safety, customer satisfaction, best valuable products! #food safety#internship#food quality #food science and technology

Are you ready to take the next step in your career in the food industry in 2025? As food specialists, we understand your career goals and take the time to get to know what you need from a new role - from the initial search to securing your new position -we are here to support you through the whole process. #jobhunt #foodrecruitment

🌟 Thrilled to Share My internship experience at SciSigma Solutions LLP! 🌟 As a R&D Intern at SciSigma Solutions LLP, specializing in Intellectual Property Research, Technology Research, and Market Research, I’ve had the privilege of working on innovative strategies for Sugar Reduction in Food Products as part of my ongoing project. Here are some key approaches I’ve explored: 1️⃣ Positive Allosteric Modulators of Sweet Taste Receptors Objective: Boost sweetness perception with minimal sugar content. Approach: Utilizing compounds like SE-1 and SE-2 amplifies sweetness intensity, enabling sugar reduction while maintaining taste. Applications: Beverages and confectionery 2️⃣ Temporal Pulsing of Taste and Aroma Objective: Intensify perceived sweetness through innovative delivery techniques. Approach: Alternating the delivery of taste and aroma in controlled pulses (in-phase or out-of-phase) can increase sweetness by over 35%. Applications: beverages and confectionery. 3️⃣ Double Emulsion Technology Objective: Maximize sweetness perception with minimal sugar. Approach: Developing water-in-oil-in-water emulsions where sugar in the outer aqueous phase is detected quickly by the palate, creating an enhanced sweetness . Applications: dairy and confectionery. 4️⃣ Weibull Modeling for Reformulation Objective: Predict and optimize sweetness perception in sugar-reduced recipes. Approach: By applying Weibull models, sensory data is analyzed to guide the reformulation process while preserving consumer appeal. Applications: Biscuits and cakes. 5️⃣ Aroma-Texture Synergy for Perceived Sweetness Objective: Enhance sweetness by leveraging the interplay between aroma and texture. Approach: Introducing complementary aromas like vanilla, paired with texture modifications using fibers or starch, to influence perception of sweetness. Applications: milk desserts dairy. 6️⃣ Sourdough Technology Objective: Reduce sugar in baked goods while maintaining quality. Approach: Utilizing exopolysaccharides and polyols naturally produced by sourdough microorganisms to replicate sugar's functional in texture and flavor development. Applications: Bread,cakes. 7️⃣ Protein and Whole-Grain Additions Objective: Achieve natural sweetness through flavor development. Approach: Incorporating proteins (e.g., whey or pea protein) and whole grains allows natural caramel-like flavor development through the Maillard reaction. Applications: Biscuits 8️⃣ Lactose Hydrolysis Objective: Leverage naturally occurring sweetness in dairy. Approach: Enzymatically hydrolyzing lactose into glucose and galactose enhances the sweetness of dairy products without adding sugar. Applications: Flavored milk and yogurt. 💡 This experience has been a game-changer in understanding cutting-edge innovations in food reformulation and sensory science! 👉 What are your thoughts on these strategies? Let’s connect and discuss! #InnovationInFood #SugarReduction #FoodTechnology #ResearchAndDevelopment #SciSigmaSolutions