I have experience working as an assistant food technologist in Dupont during my internship where I was given the opportunity to assist in running trials and product development experiments (Bakery, dairy and meat alternatives sector). Through my internship, I was able to further hone my laboratory (food processing and analytical lab equipment), Microsoft and communication skills. For my final year project, my team and I was involved in the development of a low GI bao which lasted about 6-7 months. As a team member, I conducted research, organised and ran bao trials, sensory evaluations and performed analytical tests such as moisture analysis, water activity, texture (TPA), Volume (Volscan) and pH analysis.