- Conducting online nutrition consultation session and provided 3-days personalized healthy meal plan for customers- Monitoring client's consumption habit during training program through daily food choice review and advisory.- Improving people engagement about healthy food and nutrition related topics through class session, video contents and articles.- Actively assisting primary online and offline projects with fitness coaches to support customers reach healthier lifestyle target

Conducted weekly online nutrition consultation and monthly webinar, arranged personalized dietary intervention and weekly healthy infographic to support clients improve their health and quality of life as the main purpose of Employee Wellness Program in PT. Amerta Indah Otsuka.

Led the content research team to plan monthly editorial topics and conduct secondary research related to diabetes awareness, physical activity, and public health education to be posted on social media platforms.

Conducted secondary research related to diabetes and other public health information to be posted on social media platforms. Organized and conducted upcoming monthly project events with educational session related to diabetes awareness aimed for public health improvement.

Conducted nutrition consultation for clients according to their nutrition related problems and their own personal health situation via an application developed by AhliGizi.ID called Dietducate.

Responsible for +80 students to create ideas of nutritional food from novel foods, make the formulations of food products in laboratory, hold food sensory evaluation (hedonic and hedonic quality test), calculate food products' prices, design food products' packaging and recipe promotional poster, conduct Food Expo as an event to exhibit several chosen food products and write a final report of their food product development process.

Responsible for +80 students to have a better comprehension of food and nutrition ecology by reviewing journals, presenting paper in front of class, problem-solving and analyzing some ecological problem which related to food and nutrition in whole worldwide.

Daily dietary assessment and conducted Nutrition Care Process (NCP) of 5-6 patients, improved patients' diet intake during 3-days intervention and gave nutrition education with self-designed leaflet as the media

Involved in hospital food service and management procedures for making +1000 meal portion per day, conducted HACCP plan, developed snack based on local food for patient