Nimisha is a food innovation and biotechnology professional with experience across biopharmaceutical analytical development and dairy manufacturing. With a background in food innovation and biotechnology, quality systems (HACCP, risk assessment, root‑cause analysis), method development, and plant‑floor operations, Nimisha is focusing on product innovation, especially in infant‑formula and functional foods.
Qualifications
- 2024-2025 MSc, Food Innovation, Lincoln University, Christchurch, New Zealand
- 2017-2019 MSc, Biotechnology, Vellore Institute of Technology (VIT), Tamil Nadu, India
- 2013-2016 BSc, Biotechnology, Mar Augusthinose College, Kerala, India
Publications
- Vazhacharickal, P. J., Mathew, J. J., & Vinod, N. (2017). Isolation and molecular characterization of dye tolerant bacteria from dye contaminated soil in Kerala.
Professional Interests & Specialist Areas
- Dairy manufacturing quality systems
- HACCP
- Sensory science for product development
