- Develop new product formulation, perform physicochemical characterisation and support regulatory approval activities of novel ingredients and new food additives in different jurisdictions including ANZ, and Singapore. - Set up and manage systems for product lifecycle management, product documentation and traceability. - Manage technical transfers of new products and process from bench through pilot to manufacturing scale with domestic and international Contract Manufacturers and co-development partners.- Engage and support Commercial activities through product optimisation, continuous improvement and material assessment activities. - Play a key role in establishing Nourish Ingredients Singapore Product Development Centre and the local network, overseeing procurement and the setup of state-of-the-art facility to enable product to transition into pilot scale and beyond.

- Develop testing methods for understanding the properties of Nourish’s novel ingredients and assess the potential of application across different product categories.- Contribute to the investigation and design of studies to build and strengthen intellectual properties. - Supported the set up of a brand-new food science laboratory by identifying the essential assets for food innovation and product development and overseeing the procurement and installation process. - Work alongside the Nourish leadership team in investor presentations and strategic partnership engagement activities.

- Support Brewing and Packaging teams in micro quality monitoring activities as well as influence hygiene compliance on the shop floor. - Lead and coordinate new product implementation project with the international team. - Design and manage problem solving investigation and process optimisation projects (e.g. yeast health improvement, process hygiene improvement, microbiology testing methods).- Participate in standardising procedures and safety improvement activities to support company initiatives.- Manage inventory and services using SAP and develop tools for forecasting costs and budget management. - Participate in sensory panels and trained as a Beer Taster.- Won a company-wide innovation idea competition (2020).

- Assist the school committee with recruitment activities.- Demonstrate fun and user-friendly experiments in showcases for over 100 visitors. - Coordinate a team of ambassadors and volunteers.

- Manage and lead executives to develop a platform for students to develop their professional networks and grow skills that enable them to succeed in the early stages of their careers. - Collaborate with other student societies to provides resources and encourages them to be more involved in social and academic life and expose Food Science and FSA to a border community.* CEUS/FSA/MERESOC/SPE Industry Cocktail Night - June 2019* FSA Industry Night - Oct 2019* CEUS/FSA/MATSOC Annual Ball - Nov 2019- Assist the school committee with event organization. * UNSW Open Day* UNSW Experience Engineering Day- Communicate with industry contacts for potential engagements.* Archie Rose Distillery Tour - April 2019* Mars Food Australia Site Visit - Sep 2019 * Professionals Australia Careers Workshop - Sep 2019

- Organise Industry events (Industry Night, field trips)

- Organize events for the society and make sure the event runs smoothly. - Organize catering to make sure everyone is fed.

- Assist the quality and safety control during the daily production of dairy chilled products.- Prepare and organise HACCP, GMP and production reports. - Participate in internal auditing and food safety system maintenance. - Contribute to NPD projects.

In TF, we value products that are ethically produced and environmentally sound and to share these values with the community is always the sole purpose of the coop. - Managed orderings and tracked sources and specification of products. - Increased customer experience by analysing feedbacks and communicating with suppliers, resulting in an increase in sales by 30%. - Collaborated the logistics of the shop with other coordinators and broad directors.

- Conducted sample preparation and assisted technologist with reformulation projects. - Performed routine quality testings and sensory analyses. - Maintained the data library of more than 150 samples.- Designed and reorganised the home of more than 200 ingredients. - In the WET team, we make a lot of sauces every day.