Chloe Tianwitawat

Food Technology professional with 5+ years of experience across Quality Assurance, Quality Control, Food Safety, Food Microbiology, and Research & Development. Experienced in HACCP, GMP, FSSC 22000, internal auditing, hygiene verification, root-cause analysis, customer complaints, laboratory testing, quality documentation, production troubleshooting, and product development. Strong background in food microbiology, probiotics, food processing, and scale-up manufacturing, with experience collaborating across production, QA, planning, supply chain, and R&D teams.

Master of Science in Food Technology, GPA 4.00.

Territory Business Executive at Mead Johnson (Thailand) Co., Ltd. (2025-01 – 2026-02)

• Built and maintained professional relationships with healthcare professionals, clinics, hospitals, and key opinion leaders.
• Communicated scientific and clinical information related to nutrition products and product launches.
• Planned and executed territory activities to achieve sales and performance targets.
• Analyzed territory opportunities and developed action plans to support business growth.
• Maintained current knowledge of nutrition science, products, and research.

Research & Development at Doehler Natural Food and Beverage Ingredients (Bangkok) Co., Ltd. (2024-08 – 2024-12)

• Coordinated in-line manufacturing and scale-up of new product development projects, supporting transfer of laboratory formulations to production.
• Troubleshot production issues and implemented corrective actions to maintain product quality and consistency.
• Collaborated with Manufacturing, Quality Assurance, Planning, and Supply Chain teams to provide technical support and improve production efficiency.
• Maintained product formulations, specifications, and raw-material documentation in accordance with food safety standards and quality management systems.
• Developed formulations from laboratory scale through production scale and conducted sensory evaluations, including triangle and descriptive tests.
• Reviewed food regulations in Thailand and overseas and supported customer requirements and FDA registration activities.
• Coordinated external laboratory testing and compared raw materials from suppliers to support product quality and cost reduction.

Research & Development – Shift at Research Institute for Human High Performance and Health Promotion (2022-08 – 2023-02)

• Managed R&D activities from initial planning through on-site implementation.
• Developed functional food products according to client requirements.
• Analyzed laboratory results and used findings to improve product effectiveness and quality.
• Maintained quality information to meet customer requirements and Thai regulatory standards.

Quality Control Supervisor / Hygienic Control Supervisor at Mitr Phol Sugar Corp., Ltd. (2018-06 – 2020-06)

• Established cleaning standards and procedures for production areas in accordance with GMP and HACCP requirements.
• Led improvement initiatives to identify and address recurring production-line quality issues.
• Monitored and analyzed monthly pest-control trends and consulted external experts when required.
• Conducted monthly hygiene verification of production processes and work areas.
• Delivered basic HACCP training to employees to strengthen food-safety awareness.
• Investigated and responded to customer complaints and led cross-functional root-cause meetings.
• Conducted internal audits across departments to verify compliance with FSSC 22000 requirements and internal food-safety procedures.
• Verified Quality Control Officer activities to ensure established quality standards were consistently followed.
• Coordinated quarterly sugar analysis with internal and external laboratories and reviewed test results.

Lab Technician & Research Assistant at Faculty of Technology, Food Department, Khon Kaen University (2020-06 – 2022-05)

• Supported Food Microbiology Laboratory activities and developed educational materials for undergraduate students.
• Conducted research and reviewed scientific literature to support food microbiology and product-development projects.
• Developed food products involving probiotics and functional-food applications, including probiotic-containing orange juice, coconut drinking jelly, crab fat powder, and synbiotic coffee.
• Applied food microbiology laboratory techniques throughout research and product-development activities.

Research & Development – Volunteer at U2T for BCG and Regional Development Project (2022-06 – 2022-08)

• Identified food-processing challenges within the target community and collaborated with team members to develop practical solutions.
• Developed a mango powder concept to utilize surplus ripe mangoes and investigated foam-mat drying as a practical processing method.
• Developed sparkling cane juice and selected preservatives approved by the Thai FDA to support shelf-life extension.

Quality Control at Songsermkased Khon Kaen (2018-01 – 2018-06)

• Managed quality-control activities from receiving raw materials, including paddy and cassava, through finished products.
• Developed rapid and practical techniques for product-quality assessment during customer inspections.
• Established procedures to promote consistent quality-control practices across operations.

Quality Assurance at Beer Thip Brewery (1991) Co., Ltd. (2017-06 – 2017-11)

• Monitored quality of beer filling and packaging processes.
• Reviewed daily quality records completed by production employees.
• Supported quality-related activities within the filling and packaging area.

Process Worker at NZ Global Foods Ltd. (2023-03 – 2023-06)

• Followed food-safety standards during organic and non-organic production and packing.
• Applied quality-control measures during production and packaging and operated roller, flow-wrapper, and box-filling equipment.

Master of Science in Food Technology – Khon Kaen University (2020 – 2022)

Bachelor of Science in Food Technology – Khon Kaen University (2013 – 2017)