Food scientist with experiences in multiple areas of food products research from lab-scale to plant production and consumer testing includes dairy processing and dairy chemistry (Cream cheese, Cheddar cheese, Mozzarella cheese, whey protein, fluid milk and yogurt), bakery product (rice flour and bread from rice flour), frozen fruits, instrumental and analytical analysis for food products (compositional analysis, HPLC, and Atomic Absorption Spectroscopy), physico-chemical analysis for food products (Texture Analyzer, Rapid Visco Analyzer, and Rheometer for textural and rheological properties of food products), sensory analysis (created references and trained panelists), and food product development with consumer testing in restaurant scale. Goal oriented and multi-tasking research scientist with management skill, and ability to work well both independently and as a team member. Work well under stress, time-constraints and unfamiliar environment. Very reliable, organized, and eager to learn.Specialties: - Organic acid analysis by HPLC for cheese and dairy products- Ca analysis by AAS for cheese and dairy products- Texture and rheological properties for cheese and dairy products- Sensory analysis for cheese and dairy products