May Lara Bea Labayog Email and Phone Number

-Material Qualification. Conducted sensory and physicochemical evaluations of finished food products and raw materials, and finished necessary reports within the allotted timeline.-Formula Optimization. Executed formulation standardization and optimization for sauces, utilizing powdered raw materials as alternatives to fresh ingredients. -Product Development. Performed new product initiatives to expand product line through formula development, sensory analysis, and physicochemical tests--establishing product specifications, formula costs, labelling information, and initial nutritional analysis.-Trial Runs. Conducted trial runs with the QA team before commercialization to facilitate proper technology transfer from the R&D team to the Production team. Prepared necessary reports and documentation-Regulatory Compliance. Ensured FDA compliance for traded and in-house products under oil and breading mixes category by preparing and maintaining thorough documentation-Documentation and Reports Management. Generated comprehensive reports including HACCP, GMP, SOPs, Raw Material Specification Sheets, Finished Product Specification Sheets, Sample Evaluation Reports, Sensory Evaluation Reports, and Trial Run Reports, ensuring thorough documentation and adherence to industry standards.-Systems and Process. Spearheaded the set-up of a cloud-based project management software to centralize project monitoring, streamlining data and supporting the digitalization initiatives of the company. -Teamwork and Collaboration. Collaborated closely with multidisciplinary teams including R&D, Production, Quality Assurance, Marketing, and external stakeholders (tolling companies, third-party contractors, government authorities) to ensure seamless technology transfer and successful new product launches.

-Quality Assurance. Establish comprehensive product manuals (donuts, desserts, beverages, savory pastries) HACCP, GMP, and Standard Operating Procedures (SOPs), ensuring consistent product quality and safety standards as the first food technologist on the team.-Labor Management. Strategically managed production planning and shift scheduling to meet increased load from 9 additional branch opening, optimizing operational efficiency. -Problem Solving. Identified and resolved production bottlenecks promptly through proactive analysis and personnel training, significantly optimizing manufacturing processes.-Product Development. Spearheaded product innovation initiatives in collaboration with the marketing and leadership teams, resulting in the successful formulation and launch of new offerings such as coffee-based products and bottled fish products.-Safety. Established the Occupational Safety and Health Program as the Safety Officer, ensuring compliance and promoting a culture of safety within the commissary through organizing toolbox meetings, safety seminars, safety signs.-Teamwork, Collaboration, and Communication. Fostered a culture of collaboration by actively engaging with relevant teams including Marketing, Operations, and Leadership, facilitating effective communication and cooperation in product development, process improvement, and safety initiatives.

-Collaboration and Communication. Worked with micro, small, and medium enterprises in formulating and improving their products through R&D, integrating food safety practices through cGMP and HACCP trainings, and other quality and safety concerns such as shelf-life extension, product formulation and prototyping, market analysis, and nutritional facts labelling.-Formula Development. Created formula and initial costing for roti, curry sauce, and pepper sauce for a small enterprise located in Metro Manila.-Formula Development. Created formula and benchmarking for burger patties, marinated meats, Filipino cured meats, iced tea drinks, and juices for a tolling company located in Cainta, Rizal.-Nutrition Facts Labelling. Created product label and design for a ready-to-drink juice enterprise located in Metro Manila, with nutritional analysis, ingredient declaration, and other regulatory specifications.-Shelf-life Studies. Established shelf-life studies for a calamansi drink enterprise through sensory and physicochemical analysis.-GMP and HACCP Trainings. Conducted basic food safety trainings for backyard processors of marinated meats.

-Research. Demonstrated expertise in food safety research by conducting studies on hazard identification and risk assessment associated with Philippine agricultural commodities, contributing to the development of comprehensive briefs on food safety issues in the region.-Leadership and Communication. Applied knowledge and teaching skills by assisting in Food Processing I & II lecture and laboratory classes, assisting in the understanding theoretical concepts and practical techniques to students.-Media, Computer Literacy, Collaboration. Leveraged strong communication and organizational and design skills to prepare informative briefers and reports, facilitating informed decision-making and raising awareness of critical food safety issues among stakeholders in the Philippines

Organized various food safety seminars such as Food Safety Training Intervention Program, Food Safety Innovations and Initiatives, and HACCP Prerequisites including their food safety training kits geared towards micro, small, and medium enterprises.Launched bi-monthly webinar series for the promotion of Philippine agricultural and processed food products and relevant food science issues.Co-authored 3 articles published in food safety and agri-business magazines.Served as resource speaker and discussed about Filipino Innovations and Innovators, providing insight as youth presenter in local government radio program.

Developed a database for establishing possible collaborations with 60+ relevant stakeholders in line with STEM education and STEM career opportunities.

Published 6 socially relevant science articles ranging from food science and public health topics on a Filipino online science magazine.

Developed formulation for a plant-based meat substitute that utilized nutritious local Filipino fruit, including product costing, packaging, market surveysPerformed water analysis and microbial tests.Supported in pilot-scale production of bottled and canned PFP products.

Helped grade school and high school students improve their grades in Math, Science, Social Studies, and Filipino by building strong rapport and identifying the student’s most effective learning style.