I am a Public Health Nutritionist and a certified Diabetes Educator with a comprehensive experience in food product development of recipes for infant feeding, lactating women and hospital-based diets targeted for diverse clinical conditions. Successfully designed and implemented several community-based nutrition projects in Assam. Worked extensively with Assam¡¯s principal food (rice) in developing several recipes, which were tested for nutrient quality and shelf life. Expertise in sensory testing and sensory evaluation of food recipes developed into food products. An avid communicator with excellent presentation skills. Proficient in IT skills with familiarity in the use of Microsoft packages. Familiarity with the use several nutrition software (Dietplan6, Epiinfo, ANTHRO) and statistical software (SPSS, EndNote) packages. Acquired laboratory skills in developing new (food) product development, as well as key laboratory skills in biology, microbiology, biochemistry and immunology. Working on my research project had also broadened my laboratory skills in handling equipment such as High-performance liquid chromatography (HPLC) for vitamin analyses atomic absorption spectrometry (AAS) and inductively coupled plasma (ICP-OES) for macro- and micro-mineral analyses and bomb calorimeter for energy measurements.



Developed numerous experiences as an intern in a hospital to work as a dietician in Assam, as a student volunteer and engaged in numerous international collaborative ventures whilst studying in the UK. Over a period of 5 years of my education, I have contributed in various ways by developing health and nutrition initiatives in India and UK. 



The world of work is different than it was. Digital advances and expectations from a new generation of workers have shifted the way we produce and collaborate, transforming the workplace and with it, our lives.

It has changed in many ways like;

1. Flexibility. Both in terms of when you work and where you work, more companies are offering¡ªand more employees are asking for¡ªworkplace flexibility. Because the workplace has gone digital, employees based in an office can often take their work on the road, which provides opportunities to live closer to family, relocate to a new city, travel, or simply work from home 

2. Entrepreneurship is taking up fast: because startups like Facebook have gained notoriety, and partly because the recession left some workers with no other option. More people became self-employed in 2010 than during each of the past 15 years, according to a report from the Ewing Marion Kauffman Foundation, a think tank that focuses on entrepreneurship. But most entrepreneurs work on their own, without hiring other workers, which means they're not creating a significant number of jobs for the economy.



3. Not sticking with one job for a lifetime. Unlike their grandparents and even parents, Millennia¡¯s aren't likely to stay with one employer for their entire career. In fact, by the time they hit 30, some GenY workers already have experience with several companies under their belt. That means companies have to work harder to retain young workers, often offering lifestyle perks that weren't on the table years ago. And for workers, it means more flexibility; you no longer have to stick it out at a job for three years if the company's not right for you.



.

4. Work-life balance is a priority. Maybe because GenY watched their parents work their lives away, the workplace's newer employees want time to develop their personal lives and interests outside of work. They also want work itself to be fulfilling, not just a paycheck. Employers trying to compete for talent are meeting these demands in creative ways, offering at-work perks like food and laundry service or giving workers the option of a sabbatical.