o Performed shelf life analysis of the existing product o Maintained formulation databaseo Prepared and performed lab scale trial and factory trials.o Cooperated with packaging engineer and process engineer during development of new producto Performed analytical test such as : moisture content, water activity, pH, brix, acidityo Cooperated with sensory department to conduct sensory test

Organized seasoning and formulation databaseDeveloped and updated nutritional information of new and current existing product using genesis softwareProvide food labeling expertise according to CFR regulation on food labeling.Audit nutritional claims, ingredient statement,and allergen information on food labelsUpdate and maintain new and current product specifications for existing productPerformed cooking test validation and verification on existing productPrepared product samples to be sent to customer Provide food labeling expertise and work across function with other departments

Performed physical,quality and sensory test on incoming raw materials and finished productConducted quality test on retain samplesCalibrate lab equipment on daily basisPrepared samples to be sent to 3rd party for microbial analysis on daily basis.Accustomed with Good Documentation Practices

Performed hourly analytical test of raw materials and finished products such as pH, degree of Brix, Ensure ingredients used and amounts are accurate with specification and batch recordImplemented SOP, GMP and GDP in food manufacturing facility Ensure the effectiveness of cleaning and sanitation process in production plantCollect and pack samples for third party microbial testing

Performed daily microbial swabbing of food contact surfaces.Conducted daily calibrations of lab instruments.Conducted various quality test for cream cheese such as:Analyzed pH, total solid ,butter fat and salt percentage.Analyzed pasteurized milk (EQA test)Performed microbial test such as SPC, coliform, Yeast and Mold, by using 3M microbial paper and Autoclave to prepare the media.Accustomed to performed shelf life studies and keep retain sample Performed analysis on raw ingredients, bi-hourly quality check during productions, and finished product.Managed, and analyzed all customer complain.Organized and input all quality analysis data in the Labware software.

Responsible to attend biweekly all club meetings and weekly Food science club meeting. As an Ag representative responsible to communicate all current events and agenda of all agriculture clubs to Food science society.

-Assisted in Cashiering, marketing advertisement, food product labeling and catering services-Supervised the operation of the cafeteria with diverse cultural colleagues.- Assisted in training process and hiring paperwork of 15 new employees- Accustomed to critical thinking, analytical skill, decision making, customer service, and leadership skill