Delegated responsibilities:- Analysis of various flavour compounds derived from commercial food samples using HPLC and GC. Types of analysis: > GC-MS analysis. > LC-MS analysis. > LC-UV/Vis analysis. > Headspace solid-phase microextraction analysis (HS-SPME).- Preparation of samples via dilution, centrifugation, filtration, weighing, liquid-liquid extraction, and soxhlet extraction depending on sample type.- Preparation of stock standard… Show more Delegated responsibilities:- Analysis of various flavour compounds derived from commercial food samples using HPLC and GC. Types of analysis: > GC-MS analysis. > LC-MS analysis. > LC-UV/Vis analysis. > Headspace solid-phase microextraction analysis (HS-SPME).- Preparation of samples via dilution, centrifugation, filtration, weighing, liquid-liquid extraction, and soxhlet extraction depending on sample type.- Preparation of stock standard solutions (eg. sugars, organic acids, semi-volatiles) and diluted working standard solutions (multiple concentrations).- Calibration and operation of HPLC and GC.- Data analysis of experimental results obtained.Additional tasks:- Developed SOP for each type of analysis (eg. Headspace-Solid phase microextraction, LC-MS analysis, GC-MS analysis).- Preparation of standard solutions to establish optimised parameters in LC-MS software.- Screening of samples to identify if targeted compounds are present. Show less

I mainly worked in the kitchen. The roles that I have taken include grilling beef patties, frying french fries, chicken, and mushrooms, packaging foods, preparing desserts and drinks, managing orders, and leading the kitchen by coordinating the timing of all stations so that the food comes out on time. Furthermore, during off-peak period, I would prepare ingredients such as sliced onions, tomatoes, lettuce, chicken in order to have sufficient ingredients for the next shift. Moreover, I would be… Show more I mainly worked in the kitchen. The roles that I have taken include grilling beef patties, frying french fries, chicken, and mushrooms, packaging foods, preparing desserts and drinks, managing orders, and leading the kitchen by coordinating the timing of all stations so that the food comes out on time. Furthermore, during off-peak period, I would prepare ingredients such as sliced onions, tomatoes, lettuce, chicken in order to have sufficient ingredients for the next shift. Moreover, I would be the cashier which requires me to handle money and communicate with customers. Through these experiences, I was able to learn how to be a team leader as well as being easily adaptable to different situations. In addition, I have learned how to communicate with my colleagues and customers more effectively. I also have learned how to prepare raw ingredients and store them properly to prevent cross-contamination and spoilage of foods during storage. Lastly, my experience of being a cashier made me more cautious with money, especially when handling large orders that involve huge amounts of money. Show less

Characterisation of novel colloidal food ingredients.