Hannah Phua

Dynamic, passionate, and team-oriented food science professional with 2+ years’ strong R&D and QA industry experience combined with a theoretical research background. Highly adaptable who has been able to manage multiple projects simultaneously allowing successful new product commercialization. Detail- oriented and enjoys using data analysis in the development of new process and protocols. Proactive in seeking opportunities for continuous improvement in products allowing increased efficiency and effectiveness whilst ensuring food safety and quality adherence to government regulations.

• Spearheaded continuous improvement projects on 2 of the best-selling skus,

increasing production efficiency by 58%, increased cost savings of 32% and reducing production waste by 12%

• Executed product development for 10+ product skus (existing, new and co-manufacturing products) in different stages of the research and development cycle such as innovating prototypes, formulating, cost reduction, pilot plant trials as well as coordinating cross-functional team support and leading eventual production trials and subsequent commercialization and process improvement trials (including integration across different production facilities)
• Establish documentation and templates for 8 product skus including but not limited to process flow, batch tickets, product specifications, bill of materials, standard operating procedures, etc.
• Updated and maintained nutritional information database (i.e. ESHA Genesis) for over 100+ ingredients ensuring compliance to regulatory bodies (e.g. FDA, CFIA, etc.) as well as product label claims (e.g. Allergens, Non-GMO project verification, labelling, etc.)
• Worked on end- to- end kosher certification of product including reformulation of product containing non-kosher certified ingredients, production trials and eventual product launch
• Created baseline testing procedures (analytical, microbiological and sensory) for shelf-life analysis through preliminary analysis of potential risks of product safety and quality,

resulting in a 33% shelf-life extension in refrigerated conditions

Bachelor of Science with Honors (Major: Food Science) from the University of British Columbia

Awards: Outstanding International Student Awardee (OIS)

Thesis: Exploring the Effect of Pulse Light Processing on Escherichia coli ATCC 29055TM inoculated Malbec Grapes