ASHUTOSH TRIPATHY

ASHUTOSH TRIPATHY

Assistant Secretary | Food Technologist & Data Analyst

MSME Tower, Near CIMS Hospital, Science City Road, Sola, 380060, Ahmedabad, INDIA.
ORCID Google Scholar

About

As an Assistant Secretary equivalent to the Government of India, he is posted in the Ministry of Micro, Small and Medium Enterprises (MSME-DFO Ahmedabad), where he contributes to enterprise development and economic growth. His academic foundation in Food Engineering and Technology (ANGRAU, Andhra Pradesh, NIFTEM-K, Haryana, ICT Mumbai, Maharashtra) is complemented by a Master Certification in Data Analytics (IBM & Simplilearn), equipping him to address complex challenges with analytical precision. His diverse background includes roles as a CSIR JRF, a regional mentor at the Good Food Institute, and internships at ITC Ltd and ICAR-IIMR. He is motivated to combine his technical expertise, entrepreneurial experience, and skills in IP & Data Analytics to drive impactful solutions for Viksit Bharat.

Work

Ministry of Micro, Small and Medium Enterprises (Government of India)

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Assistant Secretary Equivalent

Ahmedabad, Gujarat, India

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Summary

Currently serving as an Assistant Director Grade-I within the Indian Enterprise Development Service (IEDS) Cadre, leading strategic initiatives for MSME development and economic growth.

Highlights

Spearheaded comprehensive office digitalization efforts, including e-Office, e-HRMS 2.0, iGOT Karmayogi, and website management, enhancing operational efficiency and accessibility.

Managed core administrative functions, encompassing RTI/CPIO/CPGRAMS, Library, SENET, MPR, and Annual Report, ensuring robust governance and compliance.

Contributed to policy formulation and implementation under the Policy Division, focusing on key acts like MSMED, SAMADHAAN, SAMBANDH, ODR, RAMP, and MSEFC.

Provided expert technical guidance in the food and chemical sectors through the Food Division and MSME-TC Division, fostering industry-specific growth and innovation.

ITC – Life Sciences and Technology Centre

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SPARC Intern

Peenya, Karnataka, India

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Summary

Developed a novel process to reduce drip loss in Aloe vera chunks, enhancing product quality and shelf life.

Highlights

Developed a process that reduced drip loss of Aloe vera chunks by 50% when stored at 4 °C, significantly extending product shelf life.

Successfully formulated the enhanced Aloe vera chunks into ITC B Natural Shahi Litchi Juice, contributing to product innovation.

ICAR – Indian Institute of Millets Research

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In-plant Trainee

Rajendranagar, Telangana, India

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Summary

Optimized the production process for minor millets puffs to enhance product quality and efficiency.

Highlights

Optimised the puff gun technology process for minor millets puffs production, achieving an initial moisture content of 16% at 1.0 MPa pressure.

Volunteer

GATE Qualification Mentor

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ICT Mumbai

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Mentored students for GATE examinations, significantly contributing to their academic success.

Highlights

Mentored 10 out of 36 students to successfully qualify for GATE in 2021 and 2022, demonstrating effective academic guidance.

Education

ICT Mumbai: Institute of Chemical Technology

Mumbai, Maharashtra, India
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PhD (Degree Awaited) Food Engineering and Technology

Simplilearn and IBM

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Master Certification Data Analytics Grade: Distinction

Courses

R

Python

Tableau

NIFTEM-K: National Institute of Food Technology Entrepreneurship and Management-Kundli

Kundli, Haryana, India
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M.Tech Food Process Engineering & Management Grade: 89.9%

Courses

Design and Development of a Foam Mat Dryer (Research-cum-Review Project)

Acharya N. G. Ranga Agricultural University

Guntur, Andhra Pradesh, India
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B.Tech Food Technology Grade: 85.9%

Jawahar Navodaya Vidyalaya, Khordha, Odisha

Khordha, Odisha, India
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Class XII Grade: 88.8%

Jawahar Navodaya Vidyalaya, Khordha, Odisha

Khordha, Odisha, India
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Class X Grade: 93.1%

Awards

UPSC Recommendation (Assistant Director Grade-I)

Union Public Service Commission (UPSC)

Recommended for the post of Assistant Director Grade-I within the Indian Enterprise Development Service (IEDS) cadre.

CSIR Junior Research Fellowship (JRF)

Council of Scientific & Industrial Research (CSIR)

Recipient of a three-year fellowship for PhD research from 2021 to 2024.

NTA UGC NET Qualification

National Testing Agency (NTA)

Qualified as Assistant Professor Only in June 2020 and December 2023.

Gold Medallist (First Class with Distinction)

Acharya N. G. Ranga Agricultural University

Recognized for securing the highest OGPA of 8.59 in the B.Tech batch.

AICTE PG Scholarship

All India Council for Technical Education (AICTE)

Awarded for pursuing post-graduation after qualifying GATE (XE) in 2018.

NIFTEM Merit Scholarship

National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K)

Received for academic excellence during the 2018-19 and 2019-20 academic years.

ICAR National Talent Scholarship

Indian Council of Agricultural Research (ICAR)

Awarded for exceptional academic performance, enabling pursuit of graduation.

DST-INSPIRE Internship Selection

Department of Science and Technology (DST)

Selected for the INnovation in Science Pursuit for Inspired REsearch (INSPIRE) Internship program.

Publications

Microbial production of dextran using pineapple waste extract: a two-step statistical optimization of submerged fermentation conditions and structural characterization.

Biotechnology and Bioprocess Engineering

Investigated the microbial production of dextran from pineapple waste, optimizing fermentation conditions for enhanced yield and structural characteristics.

Genetically Modified and Gene-Edited Food Crops: Recent Status and Future Prospects.

Springer (Food Production, Diversity, and Safety Under Climate Change)

Co-authored a chapter on the current status and future outlook of genetically modified and gene-edited food crops within the context of climate change.

Behnajady-Modirshahla-Ghanbary kinetic model for degradation of azo dye using Fenton oxidation process: A mini review.

Next Research

Provided a mini review on the kinetic modeling of azo dye degradation using the Fenton oxidation process, highlighting key research findings.

Languages

Odia

English

Hindi

Telugu

Certificates

Master Certification in Data Analytics

Simplilearn and IBM

Google Ads Certification

Google

Meta Ads Certification

Meta

WordPress Proficiency

Self-Certified/Online Platform

Microsoft® 365 Proficiency

Microsoft

Google® Workspace Proficiency

Google

Skills

Research & Analysis

Food Technology Research, Academic Publications, Peer Review, Policy Reviews, Impact Assessments, Data-Driven Decision Making, Data Visualization, Statistical Optimization, Kinetic Modeling.

Government & Policy

MSME Development, Government Schemes & Initiatives (PMFME, CGTMSE), Enterprise Development, Economic Growth, Policy Formulation, Regulatory Compliance, Indian Enterprise Development Service (IEDS), Office Digitalization.

Project Management

Project Inception to Completion, Timely Delivery, Research Article Management, Cross-functional Collaboration.

Technical Skills

R, Python, Tableau, WordPress, Microsoft 365, Google Workspace, Digital Tools, Technology Integration, Food Analysis, Food Processing, Foam Mat Drying.

Communication & Leadership

Written & Verbal Communication, Stakeholder Collaboration, Team Leadership, Mentorship, Public Speaking, E-Cell Advisory, Student Representation.

References

Sh. Manoj Kumar Vats, IEDS

Director & Head of Office (MSME-DFO Ahmedabad, M/o MSME, Govt. of India)

Dr. Snehasis Chakraborty

PhD Guide & Research Manager at Kansas State University, Kansas, USA

Prof. Rekha S. Singhal

Former HoD & Dean (Research & Consultancy) at ICT Mumbai

Dr. Prabodh S Halde

Head Global Regulatory, Public Policy and Advocacy at Marico Limited, Mumbai

Dr. B Dayakar Rao

Principal Scientist at ICAR – Indian Institute of Millets Research, Hyderabad

Projects

The Mumbai Smart Protein Project

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Summary

Led and established a strategic project in collaboration with the Good Food Institute to advance smart protein initiatives.

Experiential Learning Program (ELP) - Milk and Milk Products Processing Module

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Summary

Led the 'milk and milk products processing module' as part of an Experiential Learning Program, focusing on operational and financial performance.