陈淼

Master of Food Science candidate at the University of Melbourne, with dual bachelor's degrees in Biological Sciences from SCAU and UCD. Hands-on experience in bench-scale food formulation, prototype development, stability and sensory testing, product performance evaluation, and SOP-style technical documentation. Seeking full-time opportunities in New Product Development, Food Technology, Product Innovation, or NPI within food manufacturing.

Project Lead | Plant-Based Beverage NPI Project at University of Melbourne (2025-12 – Present)

• Led bench-scale formulation and prototype development to optimise soy–coconut beverage blends against target attributes, including texture, flavour, stability, and sensory performance.
• Designed and executed iterative formulation trials, comparing blend ratios and processing conditions to identify opportunities for product improvement.
• Evaluated phase separation, creaming, viscosity, protein retention, and sensory attributes, using experimental results to guide formulation decisions.
• Analysed data using R and SPSS and prepared technical documentation, formulation recommendations, and stakeholder presentation materials.

Research Project Lead | Black Soldier Fly Nutrition & AMP Project at University of Melbourne (2022-09 – 2024-06)

• Led a multi-stage research project investigating the use of citrus by-products in black soldier fly nutrition and sustainable ingredient valorisation.
• Managed experimental planning, feeding trials, sample processing, data collection, statistical analysis, and interpretation across the project lifecycle.
• Coordinated project tasks and translated experimental findings into structured reports, technical recommendations, and presentation materials.

Co-inventor | Patent (CN118064343A) (2023-07 – 2024-05)

Co-inventor on: Recombinant Bacillus subtilis producing four antimicrobial peptides, construction method and application thereof.

• Contributed to experimental verification and data processing, supporting reproducibility and technical validation.

Supervisor at JIANCHA (2025-09 – Present)

• Supervise daily beverage production and store operations, ensuring product consistency, efficient workflow, and compliance with preparation and hygiene SOPs.
• Coordinate shift tasks, ingredient preparation, stock rotation, and opening/closing procedures during high-volume service periods.
• Monitor customer feedback and recurring product preferences, providing practical insight into flavour, presentation, and promotional opportunities.

Marketing & Content Support Intern at JIANCHA (2025-09 – Present)

• Assist with in-store promotional campaigns, seasonal drink launches, and limited-time offers to support customer engagement and product visibility.
• Create short-form social media content, including product videos, captions, and bilingual promotional copy.

Senior Team Member at HEYTEA (2025-03 – 2025-09)

• Delivered high-volume customer service and beverage preparation in line with food safety, hygiene, and operational SOPs.
• Supported peak-hour operations, including prep planning, stock rotation, shift coordination, and maintaining a clean, compliant work area.

Master of Food Science in Food Science – The University of Melbourne (2024-07 – 2026-08)

Bachelor of Biological Science in Biological Sciences – South China Agricultural University (2020-09 – 2024-06)

Bachelor of Biological Science in Biological Sciences – University College Dublin (full-time joint undergraduate program) (2020-09 – 2024-06)