• Weighing and preparing formulations for a wide variety of products from beverages, snack foods, and baked goods to retorted, refrigerated and frozen food products.• Preparing products for internal tastings, client meetings, shelf life and consumer testing.• Conducting analytical tests that include: pH, titratable acidity, moisture analysis, brix, wateractivity, Brookfield and Bostwick viscosity measurements.• Sourcing and ordering ingredients, and following up with suppliers.• Entering formulas and ingredient information into the ESHA Genesis program for nutritionalanalysis.• Assisting with work in the pilot plant and off site production facilities, as needed.

• Plan and create quarterly food demos for student members • Promote and assist student teams in product development competitions.

• Analyzed and assessed the difference between quail eggs of different treatments. • Performed in depth quality analysis on the quail egg by measuring the weight, specific gravity, albumen height, shell thickness and Haugh units.• Provided research support through quality assurance on quail egg of different treatments.

• Promote a seed central event to food science students in campus • Design and utilize a strategy to increase the student attendance in the seed central event.• Contacted professors and conduct presentations for the event • Attract and reached out to industry participants and industry sponsors from the local food industry

Developed a novel-protein based shortbread cookie sandwich (high fiber, vegan, high in protein) which incorporates pistachio as its primary ingredient. Development process includes new product idealization, market research & validation, food safety/ shelf life analysis, bench top research & development, commercialization & food safety plan design, and consumer sensory evaluation.

🏆 First Runner up in The 5th Annual Ocean Spray Student Product Development Competition• Participated in a group of 5 to create a cranberry-based product for children • Constructed early ideas and evaluated the nutritional edit values of the product• Performed detailed food product analysis in the lab (measuring PH, water activity, shelf life)• Analyzed potential Hazards in the food processing by following the HACCP Program • Designed and executed sensory evaluation for the food product• Assessed Market Value and competitive aspects of the product