Harshil B Khamar

age ~35

from South Plainfield, NJ

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Also known as:
  • Khamar Harshil
Related to:
Connected to:

Harshil Khamar Phones & Addresses

  • South Plainfield, NJ
  • 8 Cypress Ct, Edison, NJ 08820
  • Painted Post, NY

Work

  • Company:
    Corning inc
    Jul 2012
  • Position:
    Manufacturing supervisor

Education

  • School / High School:
    Rutgers University - School of Engineering- New Brunswick, NJ
    May 2012
  • Specialities:
    B. S. in Chemical Engineering

Languages

Hindi • Gujarati

Industries

Food Production

Resumes

Harshil Khamar Photo 1

Associate Process Engineer Ii

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Location:
8 Cypress Ct, Edison, NJ 08820
Industry:
Food Production
Work:
Mondelēz International May 2018 - Jun 2019
Senior Process Engineer I
Corning Incorporated Aug 2014 - Feb 2016
Process Engineer and Process Owner
Mondelēz International Aug 2014 - Feb 2016
Associate Process Engineer Ii
Corning Incorporated Jul 2012 - Aug 2014
Manufacturing Supervisor
Rutgers University Aug 1, 2011 - Jun 2012
Research Associate
Education:
Rutgers University 2007 - 2012
Bachelors, Bachelor of Science, Chemical Engineering
Languages:
Hindi
Gujarati
Harshil Khamar Photo 2

Harshil Khamar Painted Post, NY

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Work:
Corning Inc

Jul 2012 to 2000
Manufacturing Supervisor J & J PROJECT
Piscataway, NJ
Aug 2011 to Jul 2012
Research Assistant, Rutgers University Chemical Engineering Car Rutgers University

Sep 2010 to Nov 2010
Engineering Projects Navinta LLC
Ewing, NJ
Jun 2010 to Aug 2010
Laboratory Assistant
Education:
Rutgers University - School of Engineering
New Brunswick, NJ
May 2012
B. S. in Chemical Engineering

Us Patents

  • High-Acid Baked Good And Method Of Making Baked Good

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  • US Patent:
    20220408737, Dec 29, 2022
  • Filed:
    Nov 30, 2020
  • Appl. No.:
    17/781368
  • Inventors:
    - East Hanover NJ, US
    Harshil Khamar - East Hanover NJ, US
    Ana Beatriz Manrique Rodriguez - East Hanover NJ, US
  • International Classification:
    A21D 2/14
    A21D 2/02
  • Abstract:
    Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintain moisture and density similar to those of normal biscuits despite relatively high concentrations of flavor acids.

Other Social Networks

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IBibo
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Harshil Khamar Google+

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