Profile summary:
Food Technologist with a Master’s in Sustainable Food Systems Engineering and hands-on experience in formulation development, process optimization, and analytical evaluation. Skilled in developing plant-based, functional, and fortified products from concept to pilot scale. Strong foundation in ingredient functionality, rheology, and quality systems (HACCP, GMP, IFS/BRC). Focused on translating innovative ingredient technologies into stable, scalable, and consumer-ready food products..
Work Experience :
Formulation Scientist
2019-06-01 - 2019-11-29
● Optimized thermal and mixing parameters in instant noodle processing, improving batch consistency.
● Studied ingredient interactions affecting hydration, texture, and cooking quality, contributing to low-fat reformulation.
● Conducted sensory evaluations (QDA, consumer panels) and integrated sensory and analytical data.
● Used SAP-ERP for formulation tracking, trial documentation, and data management.
Formulation Scientist
2023-10-15 - 2025-12-15
● Developed plant-based poached egg and muffin formulations from concept to pilot scale, optimizing interactions between plant proteins, hydrocolloids, and emulsifiers.
● Designed and refined emulsification, mixing, and thermal processes for egg analog systems, improving stability and reducing batch variability by 20%.
● Led pilot plant trials, analyzed process parameters, and prepared technical documentation to support scale-up with external co-manufacturers.
● Conducted analytical testing (viscosity, WHC, texture, stability, density) to characterize ingredient performance under varying process conditions.
● Applied DOE-based iterative trials to optimize gelling behavior, protein functionality, and final product sensory attributes.
● Troubleshot process issues related to shear, flow behavior, and heat transfer, reducing ingredient waste by 15% and improving manufacturing consistency.
● Evaluated new proteins, emulsifiers, and stabilizers through structured functionality testing to support sourcing and formulation decisions.
● Executed sensory and shelf-life studies to validate product performance and ensure regulatory and quality compliance.
