-Selecting the aromas of aroma-based beverage samples and flavoring- Preparation and pasteurization of beverage products- Flavoring green and black tea samples- Preparation of cold tea " ice tea" bases- Testing chemical parameters (brix, humidity, acidity) of the prepared product and samples under laboratory conditions- Organized products tasting panels- Prepared education documents related to food additivies

- Prepared cakes with long shelf life and muffin products- Prepared cake mix and muffin mix- Prepared powder products such as (patiseerie products (chanty,cream) puding,supangle,soups,drink mix)- Testing chemical parameters (pH, water activity, humidity, acidity) of the prepared product and mix samples under laboratory conditions- Organized and followed shelf life test for new product- Prepared education documents related to food additivies- Joined Croissant R & D Working Group- Organized product tasting panels

- Investigation of methods for determination of antioxidants in food oils- Examination and implementation of extraction methods of food samples- Regulation chemical parameters (pH, acidity, solubility,temperature)- Determination of the concentration range for the preparation of working solution