My passion to pursue a career in the food service industry, lead me to complete my Master’s Degree in Applied Science. During my studies, I found that I gravitated to the Product Development aspect of this field. My inquisitive nature and creative tendencies along with my experience in consumer sensory testing, contributed to my development of a protein enriched bread. It had increased nutritional values along with a low glycaemic index.While attending school, I gained more experience for my chosen field by working as a Research and Teaching Assistant. In completing the tasks required I have developed excellent time management, communication and organisational skills. I also gained valuable insight on working with a team. My experiences have boost my professionalism, by improving my analytical and articulation skills.Core areas of expertise include:• Data Analysis - Sensory experimental instruments and software (FIZZ), the In vitro digestion model (static model), Glycaemic index experiment, Gas chromatograph, High-performance liquid chromatography (HPLC), freezer dryer, and centrifuge.• Chemical Analysis - use of such technical machinery as UV-Vis, Soxhlet extractor (fat), texture analysis instruments, Hunter lab (colour), Muffle furnace (ash)• Food Science - Developed a new style of bread (protein-enriched), which will increase nutritional value whilst decreasing glycaemic index, as researched and presented in my thesis, “Nutritional and Sensory Properties of Enriched Bread”, which received a grade of A-.
Listed skills include Research, Qualitative Research, Statistics, Higher Education, and 7 others.
