Atharv Kurhade
Graduate Research Assistant @Chapman Food Science Program
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WORK HISTORY
Graduate Research Assistant @Chapman Food Science Program
Orange County, CA, US
Working on Industry-oriented projects and well-equipped with all working instruments and machines. Assisted in the preparation and processing of food samples using pilot-scale and laboratory equipment while following standardized processing parameters.Determining the shelf-life of products by analyzing pH, titratable acidity, color, moisture content, and texture analysis.Administering formulations for industry-oriented projects for plant-based powders and beverages.Maintained cleanliness, calibration checks, and readiness of lab equipment in compliance with laboratory safety and quality standards.Assisted in documenting trial results and summarizing findings for research discussions and technical reports.Participation in all formula-related R&D products.
EDUCATION
MIT ADT University
Bachelor of Technology - BTech
Chapman University
Masters of Science
Pratibha Junior College
HIgher Secondary School
Jai Hind High School and Junior College
Secondary School Certificate
ABOUT ATHARV KURHADE
As a Master’s student in Food Science at Chapman University, I am passionate about the science behind what we eat and how we experience it. My academic and research journey rooted in food technology and sensory evaluation has fueled my interest in developing innovative, high-quality food products that meet both consumer expectations and industry standards.With hands-on experience in sensory testing, product formulation, and quality analysis, I’ve worked on projects ranging from analyzing coffee origin and processing impacts on sensory attributes to investigating food fraud in global tea markets. I’m particularly interested in how sensory insights and consumer perception can drive product development and market success.My goal is to contribute to the creation of food products that are not only technically sound but also sensorially delightful and consumer-centric. I aspire to work in roles that combine R&D, sensory science, and product innovation, and I’m eager to collaborate with teams that value science, creativity, and sustainability in food.Let’s connect if you’re passionate about shaping the future of food through innovation and sensory science.
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