Warsaw, Mazowieckie, Poland
Driven and creative food scientist/technologist demonstrates expertise in Food Processing and Analysis, Ingredient Functionality, Sensory Evaluation, Microbiology, as well as the basic principles of Food Safety.
• Assisting Undergraduate students in performing experiments, data analysis, and writing reports as part of biotechnology laboratory course.
• Participation in research on developing four plant-based yogurt alternatives, including the selection of optimal raw materials and formulation of product recipes: - Analysis of base ingredients (oat and soybean grains/flours, nuts), - Evaluation of nutritional value, - Preparation of raw-material quality specifications, - Development of theoretical product formulations.
- Performed instrumental textural analysis and supported sensory evaluation of ice cream samples for quality assessment. - Assisted in samples preparation, workflow organization, and recording quality control data for daily production monitoring.
- Received training in standard chemical and microbiological analysis procedures in the QC lab.