Bioinformatics Intern – Unveiling the Secrets of Amylase from Fermented Foods!

Summary: A dedicated individual with experience in bioinformatics winter internship focusing on isolating amylase-producing bacteria and characterizing amylase enzymes from fermented foods. Skilled in microbiology research, enzyme purification, and characterization.

Education:

Degree level: Botany, Chemistry, Zoology, Biotechnology

PUC level: Physics, Biology, Chemistry

Seminars: All Biotechnology field

Professional Experience:

Bioinformatics Winter Internship – Global Research Tools and Techniques – Biotechnika

• Isolated amylase-producing bacteria from locally fermented foods
• Characterized amylase enzyme properties
• Partially purified amylase using ammonium sulfate precipitation and dialysis
• Optimized amylase activity at varying temperatures and pH levels

Cashier cum Sales Person – Ethnic Wardrobe

Receptionist – Rajashekar Multispecialty Hospital

Part-Timer – Chai Junction

Projects Accomplished:

1. Internship: Isolation and characterization of amylase-producing bacteria
2. Professional Experience: Customer service and administrative roles
3. Teaching Skill: Ability to communicate and engage with diverse audiences

Skills:

Microbiology, Enzyme Purification, Characterization, Customer Service, Communication

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Cover Letter:

Of course! Please provide the data that needs to be reviewed for redaction.