•Analyze raw materials, intermediate products and Finish good.•Documentation of Daily analysis (LIMS, LACES)•Handles samples aseptically in a timely manner•Ensuring safety is number one priority•Proper time management to accomodate all sample eveyday.•Initiate improvement to help company on safety,quality and delivery •Maintaining Laboratory equipment. (Balance, BSC, Powder containment unit, Autoclave, Transia Gemini, pH meter.•Reports to Line manager/Supervisor about conformance and non conformance of analysis.

•Formulation of new trend products and reformulation of existing products to improve.•Research about the different effects of certain ingredient to determine the perfect application to the product.•Conduct Sensory evaluation•Conduct product specifications and stability•Weekly report of progress per project•Handles Dairy,Savory and Beverage products•Leading and assisting the production operators to introduce new products.•Minimizing waste every production•Costing

• 200Hrs OJT/Internship training•Learned about the importance and GMP, HACCP, HALAL.•Learned the production flow from receiving to delivery.•Assist on product development of Pastry and Savory products.•Assist on getting the Physicochemical of the sample every 30 mins•Documentation of formulation and reformulation•Costing