Dionamaria Davis Thattil

WORK HISTORY

EDUCATION

ABOUT DIONAMARIA DAVIS THATTIL

I’m Dionamaria — a Food & Nutrition Science graduate with a background in Microbiology and hands-on experience in food product development, quality assurance, and sensory science. I’ve worked on reformulating bakery products to meet HFSS compliance, improving nutritional profiles, and carrying out full-scale sensory evaluations — all while keeping product quality, safety, and consumer satisfaction in focus.My practical experience spans biscuit and ice cream quality analysis, food canning, allergen-free cooking, dietary planning for different life stages, and quality auditing of commercial products. I’ve used tools like SPSS, Nutritics, and texture analysers to turn research into real-world outcomes — including a successful product reformulation project with White’s Bakery.With my microbiology background, I also bring an extra layer of awareness to food safety, hygiene, and contamination risks — strengthened by a clinical microbiology internship that deepened my understanding of pathogens and infection control.What I bring is simple- Solid experience in NPD, sensory trials, and reformulation- Strong lab skills backed by HACCP Level 3 and food safety certifications- Microbiological knowledge that complements food safety and QA processes- A curious mind that loves solving real-world problems, whether in the food industry or in a diagnostic lab- The drive to learn, grow, and contribute meaningfullyI’m eager to contribute to food innovation, QA, or product development teams that value both creativity and scientific rigor. Let’s connect if you’re looking for someone hands-on, dependable, and ready to grow in the food industry.