CURRICULUM V itae

Dr. T.KATHIRAVAN DEGREE : DOCTOR OF PHILOSOPHYBRANCH : FOOD SCIENCE

ADDRESS FOR COMMUNICATION # 1 Sundaramball Nagar,

Kuttalam, Post & Taluk,Mayiladuthurai, Nagapattinam-DistTamilnadu – 609801, IndiaEmail : kathirtamil56@gmail.com kathiravan@arcgroup.co.inMobile : +91 7598422905,

OBJECTIVEAmbitious and responsible Researcher with more than 7.9 years of Research & Development / Teaching and food industry experience to become a successful professional in the field of R & D in an innovative and competitive world.

BIOGRAPHICAL SUMMARY Doctoral Degree (Ph.D) in Food Science at Defence Food Research Laboratory, DRDO, Ministry of Defence, Mysore with a broad knowledge in Research & Development, Emerging food processing Technologies and their optimizations, Nutraceutical and functional food products

Masters Degree in Food Science & Technology with a broad knowledge in Food Processing Technologies & Technical and Analytical skills

Research & Development of Process and product optimization for Namkeens, Milk and Milk Products, Ready-To-Eat, Ready-To-Drink and Ready-To-Cook food products

Taking care of Quality Assurance Department at Plant Level by preparing and maintaining the SOPs, Documents as per ISO 22000:2005. Execution of GMP, FSMS, BIS, Agmark and EIA standards and other quality systems in plant level

Qualified UGC-NET December, 2013, CSIR-Research Associateship 2018, GATE Examination-2012 & Qualified DRDO-JRF Fellowship January, 2012

Published 24 Research & Review articles in Peer reviewed International and National Journals

Editor at Journal of Food Biotechnology Researchhttp://www.imedpub.com/journal-food-biotechnology-research/editors.php

Associate Editor at Journal of Nutrition, Food Research & Technology (JNFRT) and MOJ Food Processing & Technology (MOJFPT) http://ologyjournals.com/jnfrt/editorialBoardMembershttp://medcraveonline.com/MOJFPT/editorial-board

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Reviewer at reputed National and International Journals

AREA OF INTEREST R & D OF DAIRY, INDIAN SNACKS & BEVERAGE

TECHNOLOGY

FOOD ANALYSIS, QUALITY ASSURANCE & CONTROL

THERMAL & NON-THERMAL PROCESSING TECHNOLOGIES

ACADEMIC QUALIFICATIONSDOCTOR OF PHILOSOPHY (PhD)• Title of qualification awarded

PHD IN FOOD SCIENCE

• Research Institute Defence Food Research Laboratory, DRDO, Mysore

• University Bharathiar University, Coimbatore• Period 2012-2016• Grade/Percentage First ClassMASTER OF SCIENCE (MSC)• Title of qualification awarded

M.SC IN FOOD SCIENCE & TECHNOLOGY

• University Pondicherry Central University, Puducherry• Period 2009-2011• Grade/Percentage 7.64 / 10.0 (First Class)POST GRADUATE DIPLOMA (PGD)• Title of qualification awarded

PGD IN INDUSTRIAL RELATIONSHIP & LABOUR LAW

• University Pondicherry Central University, Puducherry• Period 2010-2011• Grade/Percentage 69.5 % (First Class)BACHELOR OF SCIENCE (BSC)• Title of qualification awarded

B.SC IN BIOTECHNOLOGY

• University Bharathidasan University, Tiruchirappalli• College A.V.C College Mannampandal, Mayiladuthurai• Period 2006-2009• Grade/Percentage 7.78 / 10.0 (First class with distinction)

R & D EXPERIENCE 4.9 YEARS EXPERIENCE1.Name and address of Organization

Indian Institute of Food Processing Technology (IIFPT),Ministry of Food Processing Industries (MoFPI), Govt of India,Pudukkottai Road, Thanjavur, Tamilnadu, India 613005.

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• Post held Research Associate (RA)

• Job description Working on development of Nanopatterning with low temperature process for the production of instant foaming soluble coffee

• Period From April 2017 to April 2018 (1 Year 1 Month)

2.Name and address of Organization

Defence Food Research Laboratory, Defence Research & Development Organization, Ministry of Defence, Siddhartha Nagar, Mysore, Karnataka, India 570 011.

• Post held Senior Research Fellow (SRF)• Job description Non thermal processing of Indian Curd and their

Quality evaluation and Shelf life determination Optimization of pulsed electric field processing

parameters for the extension of shelf life of functionalized vegetable and fruit juices and their blends

Development and Optimization of fruits and vegetables juice blends with functional properties using RSM protocols

Optimization of newer food packaging system and evaluation of newer and existing food packaging materials

Retort process optimization for functionalized Ready-To-Eat Tender Jackfruit curry, Soya Peas curry, Fiber enriched Potato peas curry, Fiber enriched mixed vegetable curry, Chicken pulav, Egg based ready-to-eat Products and other Authentic Indian cuisines.

Quality evaluation and Shelf life determination of various fresh and processed foods - Chemical (analytical & instrumentation techniques), microbial and sensory analysis.

Recipe development and renovation of RTE, RTC and RTD food products as per agreed timeline and scaling up the newly developed food products.

Hands-on experience on HPLC, WVTR, GTR, UTM, Moisture Sorption Analyser, Water activity Meter, UV-Visible Spectrophotometer, Hunter Color Lab etc.,

Practical experience of phytochemicals, physico-chemical, antioxidants, vitamins, microbiological analysis, etc., from raw materials to final finished food products.

Quality guidelines for procuring the raw materials. Good exposure to preparing, Presentations,

Technical Notes and Project Report etc.,• Period From Jan 2012 to Jan 2015 (3 Years)

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3.Name and address of Organization

Defence Food Research Laboratory, Defence Research & Development Organisation, Ministry of Defence, Siddhartha Nagar, Mysore, Karnataka, India 570 011.

• Post Held Project Assistant

• Job description Analysis of phytochemicals (Carotene, Betalain, Chlorophyll, Anthocyanin), antioxidants, vitamins etc.,

Optimization of food packaging system and evaluation (Physico-mechanical, barrier, chemical tests) of newer and existing food packaging materials.

Analysis of physico-chemical, proximate and sensory of various fruits and vegetable juices.

Hands-on experience of developing the new range of Authentic Indian cuisines. 

Thermal and Non-Thermal process optimization and analysis of various vegetable and fruit juices and their blends.

Inspection and analysis of raw materials like fresh vegetables, fruits and other materials used for Indian cuisines.

Vendor Development for new products and comparative analysis of its.

Laboratory Stock Maintenance and managements• Period From May 2011 to Jan 2012 (8 Months)

FOOD INDUSTRY EXPERIENCE 3 YEARS EXPERIENCE1. Name and address of

Organization

ARC Group of Companies Pvt Ltd (Food Division)ISO 22000:2005, Certified CompanyThiruvanaikovil, Trichy - 620 005

Post Held Head Research and Development Job description Recipe development and renovation of Protein Bars,

Workout Bars, Cookies, Granolas, Indian Namkeens, RTE Foods and other food products as per agreed timeline and scaling up the newly developed food products.

Process Control guidance to Plant Head. Quality and raw materials guidelines to ISO & Production In-Charge.

Period From May 2018 to Till date

2. Name and address of Organization

ABT Industries Limited (Dairy Division)ISO 22000:2005, Certified DairyAmbarampalayam Post, Pollachi-642 103, Tamilnadu

Post Held Senior Executive - Quality Control Job description Effectively working as a quality leader and initiate to

ensure “Quality” product associated with standards of EIA, AGMARK, BIS and ISO 22000.

Process Control guidance to production executives

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and shift-in charges to maintaining the Quality standard throughout the process.

Setting a quality and process standards for Raw materials, online processing foods and final finished goods through SOP. SOP control and on-site authentication

Execution of GMP, HACCP, FSMS and other quality systems

Documents verification and control for BIS, EIA and ISO 22000, conducting the Internal Audits.

Raw materials, online processing foods , final finished foods & packaging material analysis verification and QA approval of the same

Risk analysis as per EIA, AGMARK, BIS and ISO 22000 guidelines and NC follow ups and close outs. 

Raw materials, storage practices and validation process to ensure the superior quality standards. 

Improvements of Ready-To-Cook foods like Rava dosa, Rava idly, Rava upma, Pongal, Dairy desserts like Badam mix, Gulab jamun mix, Payasam mix and optimization of processing parameters.

Execution of GLP, Stock maintenance and management

Closely working with Purchase Team for development and revision of RM, chemicals, instruments specifications, and Renovation for cost savings.

Associated with Marketing Team and capturing the Customer/consumer complaints and feedback, for effective visit, investigations & reply.

Period From January 2015 to April 2017 (2.2 Years)PUBLICATIONS -24• Research papers published

/ accepted in International Journals

1. Kathiravan, T., Nadanasabapathi, S and Kumar, R. 2014. Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice. International Food Research Journal, 21(4): 1305-1312.

2. Kathiravan, T., Nadanasabapathi, S and Kumar, R. 2013. Optimization of pulsed electric field processing conditions for passion fruit juice using Response Surface Methodology. International Journal of Advanced Research, 1(8):399-411.

3. Kathiravan, T., Nadanasabapathi, S. and Kumar, R. 2015. Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian Journal of Food Science and Technology, 7(1):9-21.

4. Kathiravan, T., Kumar, R., Lakshmana, J.H, Kumaraswamy, MR and Nadanasabapathi, S. 2014. Pulsed Electric Field Processing of Functional drink based on Tender Coconut Water (Cococus nucifera L)-Nannari (Hemidesmus indicus) blended beverage. Croatian Journal of Food Science and Technology, 6(2):84-96.

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5. Kumar, R., Manjunatha, S.S., Kathiravan, T., Vijayalakshmi, S., Nadanasabapathi, S. and Raju, P.S. 2014. Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content. Journal of Food Science & Technology (JFST) DOI 10.1007/s13197-014-1671-5.

6. Kumar, R., Bawa, A.S., Kathiravan, T., Lakshmana, J.H and Nadanasabapathi, S. 2013. Effect of thermosonication (TS) and Pulsed Electric Field (PEF) processing on quality characteristics of mango nectar. International Journal of Advanced Research, 1(8):345-354.

7. Kumar, R., Bawa, A.S., Kathiravan, T and Nadanasabapathi, S. 2013.Thermal processing of mango nectar and its effect on chemical, microbiological and sensory quality characteristics. International Journal of Advanced Research, 1(8): 261-273. (United Kingdom)

8. Kumar, R., Bawa, A.S., Kathiravan, T., Lakshmana, J.H., Madhukar, N and Nadanasabapathi, S. 2014. Pulsed Electric Field Processing inactivation of Alicyclobacillus acidocaldarius in mango nectar by Response Surface Methodology. The Journal of Food Technology, Photon 106:211-219.

9. Kumar, R., Bawa, A.S., Kathiravan, T and Nadanasabapathi, S. 2015. Optimization of pulsed electric fields parameters for mango nectar processing using response surface methodology. International Food Research Journal, 22(4):1353-1360.

10. Kumar, R., Bawa, A.S., Manjunatha, S.S., Kathiravan, T and Nadanasabapathi, S. 2015. Effect of pulsed electric field and pasteurisation treatments on the rheological properties of mango nectar (Mangifera indica). Croatian Journal of Food Science and Technology, 7(1):22-33.

11. Mohammedali Shihab, C.P., Hafeeda, P., Kumar, R., Kathiravan, T and Nadanasabapathi, S. 2013. Development and Evaluation of Shelf Stable Retort processed Ready-to-Drink (RTD) traditional Thari kanchi payasam in flexible retort pouches. International Food Research Journal, 20(4):1765-1770.

12. Shaheer, C.A., Hafeeda, P., Kumar, R., Kathiravan, T., Dhananjay Kumar and Nadanasabapathi, S. 2014. Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. International Food Research Journal, 21(6): 2189-2194.

13. Kumar, R., Archana Nair P., Nagaraju, P.K, Kathiravan, T., Vijayalakshmi, S., Rajeswara Reddy, K and Nadanasabapathi, S. 2015. Optimization of Fibre Enriched Retort processed Potato Peas Curry by Response Surface Methodology. The Journal of Food Technology, Photon Journal 107:275-284.

14. Kumar, R., Bawa, A.S., Rajeswara Reddy, K., Kathiravan, T., Vijayalakshmi, S., and Nadanasabapathi, S. 2015. Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation. Croatian Journal of Food Science and Technology, 7(2):58-67.

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15. Kumar, R., Navya Somayaji, Nagaraju, P.K, Kathiravan, T., Vijayalakshmi, S., Rajeswara Reddy, K., Nataraju, S and Nadanasabapathi, S. 2015. Optimization and Development of Functional Fiber Enriched Retort pouch processed Ready-To-Eat (RTE) Mixed Vegetable Curry by Response Surface Methodology. International Journal of Advanced Research, 3(5): 1085-1096.

16. Kumar, R., Johnsy, G., Rajamanickam, R., Lakshmana, J.H., Kathiravan, T., Nataraju, S and Nadanasabapathi, S. 2013. Effect of gamma irradiation and retort processing on microbial, chemical and sensory quality of ready-to-eat (RTE) chicken pulav. International Food Research Journal, 20(4): 1579-1584.

17. Lakshmana, J.H, Jayaprahash, C., Kumar, R., Kumaraswamy, MR., Kathiravan, T and Nadanasabapathi, S. 2013. Development and Evaluation of Shelf stable Retort Pouch Processed Ready-To-Eat tender Jackfruit (Artocarpus heterophyllus) curry. Journal of Food Processing and Technology, 4(10): 274.

18. Virat Abhishek., Kumar, R., Johnsy George., Nataraju, S., Lakshmana, J.H., Kathiravan, T., Madhukar, N and Nadanasabapathi, S. 2014. Development of Retort Pouch Processed Ready-to-eat (RTE) Soy-Peas Curry as a Meat alternative in multilayered flexible Retort Pouches. International Food Research Journal, 21(4): 1553-1558.

19. Kumar, R., Johnsy George, Dhananjay Kumar, Jayaprahash, C., Nataraju, S., Lakshmana, J.H., Kumaraswamy, M. R., Kathiravan, T., Rajamanickam, R., Madhukar, N and Nadanasabapathi. S 2015. Development and Evaluation of Egg based ready-to-eat (RTE) Products in Flexible Retort Pouches. African Journal of Food Science, 9(4): 243-251.

• Research and Review papers Published in National Journals

20. Kumar, R., Jayaprahash, C., Nataraju, S., Kathiravan, T., Rajamanickam, R and Nadanasabapathi, S. 2013. Effect of variety, maturity on the chemical composition and enzyme activities of tender coconut water (Cococus nucifera L). Indian Coconut Journal, LVI (6):34-38. (India)

21. Kumar R, Vijayalakshmi S, Kathiravan T and Nadanasabapathi S. 2014. Effect of thermal and pulsed electric field (PEF) processing on structural changes in food matrix. Indian Food Industry, 33(4): 31-37.

• Review papers Published in International Journals

22. Ranganathan Kumar., Tamilselvan Kathiravan., Ramalingam Rajamanickam and Shanmugam Nadanasabapathi. 2013. Institutional Foods Development Perspectives Review. Food and Nutrition Sciences, 4(9): 873-878. (USA)

23. Kumar, R., Bawa, A.S., Kathiravan, T and Nadanasabapathi, S. 2013. Inactivation of Alicyclobacillus acidoterrestris by Non Thermal Processing Technologies-A Review. International Journal of Advanced Research, 1(8):386-395.

• Research paper Published in International Conference Proceedings

24. Kathiravan, T., Sunooj, K.V., Kumar, R., Johnsy, George and Sabapathi, S.N. 2012. Development and evaluation of retort pouch processed Ready-to-eat ivy gourd (Coccinia grandis) curry. In Shetty, P.K. (Eds). Proceedings of the International conference on Traditional Foods-Recent Trends and Future

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Perspectives, pp 198-207. ISBN 81-87299-56-8, Puducherry co-operative book society, Puducherry, India.

TECHNICAL PRESENTATIONS

• International Conference 1. Poster entitled “Pulsed Electric Field (PEF) processing of beetroot (Beta vulgaris L.) Juice” Presented in the Two day International conference on “Food Processing Technologies–Challenges & Solutions for Sustainable Food Security (3rd Incoftech-2013)” held at Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India during 4th & 5th January 2013.

2. Poster entitled “Development and evaluation of retort pouch processed Ready-to-eat ivy gourd (Coccinia grandis) curry” Presented in the 3 day International Conference on “Traditional Food 2010” held at Department of Food Science and Technology and AFST(I), Pondicherry University, Puducherry-605014, India during 1st to 3rd December 2010.

• National Conference 1. Kathiravan T, Vijayalakshmi S, Moses JA and Anandharamakrishnan C. “Refractance Window Drying of Beetroot (Beta vulgaris) pulp’’ Presented 26th Indian Convention of Food Scientists and Technologists on Food and Nutrition Challenges: Role of Food Science and Technology held at CSIR-IICT, Hyderabad, during 7th -9th, December, 2017. (Best Poster Award)

2. Shweta D, Kathiravan T, Moses JA & Anandharamakrishnan C. “Coffee oil as a natural surfactant and its effect on foam stability of microbubbles in coffee” Presented 26th Indian Convention of Food Scientists and Technologists on Food and Nutrition Challenges: Role of Food Science and Technology held at CSIR-IICT, Hyderabad, during 7th -9th, December, 2017.

3. Sivakama Sundari S K, Kathiravan T, Moses JA &Anandharamakrishnan C. “Gastric Digestion of Cooked White and Brown Rice in a Dynamic Human Digestive Model System’’ Presented 26th

Indian Convention of Food Scientists and Technologists on Food and Nutrition Challenges: Role

4. Thanushree MP, Kathiravan T, Moses JA & Anandharamakrishnan C. “Standardization of Uniformly Dispersing Non-fruit Suspensions in Fruit-Flavored Beverages’’ Presented 26th Indian Convention of Food Scientists and Technologists on Food and Nutrition Challenges: Role of Food Science and Technology held at CSIR-IICT, Hyderabad, during 7th -9th, December, 2017.

5. Poster entitled “Modelling of Microbial Inactivation Kinetics of Pulsed Electric Field (PEF) processing of RTD Beetroot Juice” by Kathiravan.T and Nadanasabapathi. S presented in the Two day National conference on “Fostering Innovative Research and Entrepreneurship (FIRE) for Indian FoodsI” held at NIFTEM, Haryana, India during 13th & 14th December

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2014.6. Paper (Oral) entitled “Pulsed Electric Field

Processing of Functional Drink based on Tender Coconut Water (Cococus nucifera L.) -Nannari (Hemidesmus indicus) blend” Presented in the Two day National Conference on “Phytomedicine” held at Department of Botany, Bharathiar University, Coimbatore - 641 046, Tamil Nadu, India during 4th & 5th October, 2012.

7. Model & Poster presented in the Two day National Seminar on “Industry-Academia Synergy to Enhance Food Security through Processing and Value Addition” held at Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India during 6th & 7th March 2010.

PROJECT WORKS UNDERTAKEN

• Master of Science 1. Development and Evaluation of Retort Pouch Processed RTE Ivy gourd (Coccinia grandis) curry.

• ICDS Scheme 2. Involved in the formulation and development of a product in the project work entitled “Revision of Nutritive Norms in Supplementary Nutrition Programme under the ICDS Scheme” Sponsored by Department of Women and Child Development, Government of Puducherry.

• Bachelor of Science 3. Involved in the project work entitled “Isolation and optimization of mass scale production of alpha amylase by Bacillus firmus” at Institute of Smart Biosolution, Chidambaram-608001, Tamil Nadu.

TRAINING PROGRAMMES

• Statistical & Modelling Software

1. DESIGN OF EXPERIMENTS conducted by Indian Statistical Institute, Bangalore at Defence Food Research Laboratory, Mysore during 13th - 14th

December 2013.2. COMSOL MULTIPHYSICS SOFTWARE conducted by

COMSOL MULTIPHYSICS Pvt. Ltd., India, at Defence Food Research Laboratory, Mysore on 10th December 2013.

• Molecular Techniques 3. BLOTTING TECHNIQUES, ELECTROPHORESIS TECHNIQUES, ELISA, PCR, GEL DOCUMENTATION & FERMENTATION held at the Institute of Smart Biosolution Chidambaram-608001, Tamil Nadu during 3rd to 5th January 2009.

WORKSHOPS

1. Participated in the Two day Workshop on HACCP & GMP in Food Industries in International conference on Food Processing Technologies–Challenges & Solutions for Sustainable Food Security (3rd Incoftech) during 4th & 5th January 2013 at Thanjavur, Tamil Nadu, India.

2. Participated in the One day Workshop on “Integrated Food Law” during 3rd September 2010

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held at School of Life Sciences, Department of Food Science and Technology and AFST (I), Pondicherry Chapter Pondicherry University, Puducherry.

3. Participated in the One day Workshop on “Future of Food Industries in India” on 19th March 2010 held at School of Life Sciences, Department of Food Science and Technology and AFST (I), Pondicherry Chapter Pondicherry University, Puducherry.

SEMINARS & CONFERENCES• International 1. Participated in the Three day International

Conference on “Traditional Food 2010” held at Department of Food Science and Technology and AFST (I), Pondicherry University, Puducherry-605014, India during 1st to 3rd December 2010.

• National 2. Participated in the National Seminar on “Advances in Biopharming Technologies” Organized by PG Department of Biotechnology, Nehru Memorial College during 6th December 2008 at Puthanampatti-621007, Tiruchirappalli, Tamil Nadu.

3. Participated in the National Conference on “Recent Advancements in Bio-Chemistry” Organized by R.V.S College of Arts and Science during 5th & 6th April 2008 at Karaikal, Puducherry, India.

COMPUTER KNOWLEDGE • Operating systems Windows, XP, 7, 8 etc.,• Software’s Design-Expert®, CoStat, Minitab 14 & COMSOL

Multiphysis®

EDITOR / ASSOCIATE EDITOR

International Journal 1. Editor at Journal of Food Biotechnology Research2. Associate Editor at Journal of Nutrition, Food

Research and Technology (JNFRT), Hungary3. Associate Editor at MOJ Food Processing &

Technology (MOJFPT), USAREVIEWER

• International Journal• National Journal

1. Food and Bioprocess Technology, Springer Publication, USA

2. Indian Journal of Natural Products and Resources (NISCAIR)

Fellowships & NET1. CSIR-Research Associateship 20182. Qualified UGC-NET December, 20133. Qualified DRDO-JRF Fellowship January, 20124. GATE Examination-2012

HONORS & AWARDS

1. Best Poster Award for the poster entitles “Refractance Window Drying of Beetroot (Beta vulgaris) pulp’’ at 26th Indian Convention of Food Scientists and Technologists on Food and Nutrition Challenges: Role of Food Science and

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Technology held at CSIR-IICT, Hyderabad, during 7th -9th, December, 2017.

2. Thomas Edison Award-2014 in Food Technology for Inspiration and Knowledge Distribution among young research scholars.

3. Appreciation Award for Best serviced Leo Club of Lions Clubs International (LCI) at District 324-A2 level in the year 2009.

4. Best Leo Secretary Award at District 324-A2 level in the year 2008-2009.

5. Best Leo Club Award at Regional level in the year 2008. SPECIAL PROGRAMMES / EXTRACURRICULAR ACTIVITIES

• Social Services 1. Leo Club-Lions Clubs International, Secretary of A.V.C College (Autonomous), Leo Club, Mannampandal, Tamil Nadu in the year 2008-2009.

2. Participated in “Get Ready to Succeed” Leo PST Seminar for Leadership and Developments, held at Kodaikanal, Tamil Nadu during 19-21 Oct 2008.

3. National Service Scheme (NSS) Volunteer of A.V.C College (Autonomous) Mannampandal, Tamil Nadu in the year 2007-2008.

•Prime Ministers Swatch Bharath Mission

4. I have involved in the Prime Ministers Swach Bharath Mission at the DFRL-DRDO, and IIFPT-MoFPI campus.

• Natural Disaster Relief operations

5. I have actively involved in the preparation of Ready-To-Eat foods and Emergency rations for Uttarkand and Jammu & Kashmir flood relief operations.

• Sports / Games 6. Participated in the District level Mini Marathon Race at Mayiladuthurai, Tamil Nadu in the year 2008.

7. Runner-up Team in the Intra mural Tournaments for Volley Ball at A.V.C College (Autonomous), Mannampandal, Tamil Nadu in the year 2007-2008.

HOBBIES

Reading books, Music Travel to a new place by riding bike, which I cherish

• Name Dr. T.KATHIRAVAN• Mobile Mobile: +91 7598422905, • E-mail kathirtamil56@gmail.com, kathiravan@arcgroup.co.in• Nationality Indian• Date of Birth 03 June 1989• Gender / Marital Status Male / Married• Languages known

To read and Tamil and English

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writeTo speak Tamil, English, Kannada and Malayalam

Declaration

I, Dr.T.KATHIRAVAN, consider myself with sound knowledge in the field of Food Science & Technology and allied subjects, am proficient of doing path-breaking and innovative research and teaching. I am also confident of my ability to perform the given task independently as well as in team and problem solving. I hereby declare that the details furnished above are true to the best of my knowledge.

Place: Tiruchirappalli Signature

Date: 06.02.2019

(Dr.T.KATHIRAVAN)

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