Sarker, Taposh
https://orcid.org/0009-0007-1048-1505 Beskrivning av forsknings
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.Affiliering
Helsingfors universitet
Källa: Helsingfors universitet
Title
2024 -
Källa: ORCID
Enheten
Maatalous-metsätieteellinen tiedekunta
Källa: Helsingfors universitet
Title
2024 -
Enheten
DEPARTMENT OF FOOD AND NUTRITION
Källa: ORCID
Title
Research Trainee 2022 - 2023
University of Debrecen
Enheten
Nanofood Laboratory
Källa: ORCID
Title
Research Assistant 2021 - 2022
Enheten
Agricultural and Food Sciences and Environmental Management
Källa: ORCID
Title
Demonstrator 2021 - 2022
Utbildning
Grader
University of Helsinki
Food Safety and Quality Engineering, MSc 7.9.2020 - 30.6.2022 / University of Debrecen
Aktiviteter och priser (4)
Stipendicum Hungaricumpris eller utmärkelse som beviljas för akademisk eller konstnärlig karriär2020
Erasmus +pris eller utmärkelse som beviljas för akademisk eller konstnärlig karriär2022
Developing and testing of conductivity sensors for controlling fruit drying processkonferenspresentation2022