My main responsibility is to solve consumer pain-points. Besides, I host the project "encapsulate fragrance and aroma for a sustained and triggered release". The involved methods include complex coacervation, hydrogel, spray drying, freeze drying, granulation and so forth.

The main duty is translate business needs to project proposal and supervise its implement. Two accomplished products are Spirulina drinking powder and hyperuricemia-lowering tablet. I started the project by searching scientific support for functional ingredient and its dosage. After checking the legislation requirement, I formulated an initial recipe, selling points and patent. Afterwards, processed engineers are responsible to figure out the appropriate processing parameters, and I keep track on schedule.

Project 1: Water-in-water emulsion stabilized by protein. Water-in-water emulsion (W-W) is formed due to the repulsion between polymers. This is seen in food liquid product. I found casein could stabilize W-W efficiently.Project 2: Ultra-stable air-liquid interface armored by silica particle. This work is similar to Pickering emulsion. That particle with optimal size and contact angle gives higher adsorption energy (E=πR^2*(1-cosθ)^2) to counteract thermal energy (E=KT).

Assistance on developing vegetarian product. I was working in lab under the senior scientists instructions.

Optimize processing parameter for cold brewed coffee