Food chemistry analysisHPLC analysis on various oils and fats for carcinogen detectionGas phase chromatography to examine levels of emulsifiers, fatty acid composition, plant sterols (Proactive).Microbiology analysisQuality control aseptic testing for various microorganisms (Salmonella, SPC, VRB, yeast and mould)Preparation ingredient and items for sterilisation by autoclaving Product developmentBaking various company produced products to examine for performance.Testing newly developed products for research and developmentEvaluating new formulas, identifying changes in product characteristics in conjunction with the product development teamLaboratory trainingSafe usage of various chemicals used in an industrial laboratory including organic solvents, strong acids, flavourings and enzymes.Handling of nitrogen, hydrogen and oxygen cylinders Internal AuditPerforming audits of various departments within the company to identify any potential issues and to ensure compliance with company proceduresWriting up various reports for submission to the quality assurance departmentApplying Good Manufacturing Practices (GMP)Establishing and examining HACCP plans, ensuring procedures follow the Australian and New Zealand food standardsBakery SkillsExamine company produced margarine developed for baking Analyse the specific volume of company produced shortenings, within bakery standardsEvaluate the performance of products by developing puff pastry, by testing its ability to riseInspect the characteristics of custard, in terms of consistency and taste