Cherise Tan

conscientious, diligent and reflective learner who strives hard to achieve excellence

Boon Tong Kee

Assistant Food Technologist Jan 2022 – Jul 2022

• Conducted lab trials for the development of natural red colorant in the product, including formulation and weighing of ingredients, and analyzed results to optimize product formulations.
• Conducted basic sensory evaluation sessions to assess product quality and flavor profiles.
• Assisted in scaling up trials from lab to production site, ensuring smooth implementation of processes and maintaining product consistency.
• Implemented technological solutions, such as digitalization to enhance production processes and increase throughput.
• Proactively identified potential issues in production processes and implemented preventive measures to mitigate risks and ensure smooth operations.
• Developed detailed process documentation, including written procedures, flowcharts, visual aids, and training materials, to facilitate understanding and compliance among production team members.

International Flavors & Fragrances - Specialized Pharmaceutical and Oral care (SPO) department (Bakery and Confectionary)

Intern, Flavors Lab Support Apr 2019 – Aug 2019

• Assisted senior application technologist in producing various bakers’ and confectioneries such as biscuits, crackers, cookies, chocolate, hard-boiled candy and chewing gum by preparing the appropriate ingredients to evaluate flavor applications more effectively.
• Ensured daily laboratory hygiene and general housekeeping.
• Calibrated laboratory equipment to ensure workability.
• Managed laboratory and raw materials supplies.
• Organized storeroom and flavor inventories to ensure availability. 
• Coordinated incoming and outgoing sample shipment. 
• Employed diverse packaging methods for various end products to prevent antimicrobial growth, maintain quality, and enhance aesthetic appeal for customers.
• Assisted flavorist trainees on their compounded flavor evaluation project.
• Worked alongside with the Sensory and Consumer Insight (SCI) team on the analysis of prototypes by having the sensory test to gain feedbacks. 

Singapore Institute of Technology - Massey University Sep 2020 – Oct 2023

• Expected Degree Classification: [Honors with Merit Class]
• Took elective on Food Quality Management System
• For Final Year Project, researched on the potential of using Rubisco for meat analogue applications and determine the use of Rubisco as a functional plant-based ingredient in the food industry and ultimately enhancing the sustainability of the food supply.

Temasek Polytechnic Apr 2017 – Feb 2020

• Took cross disciplinary courses on Accounting, Life Science and Japanese language.
• For Final Year Project, practiced two different megazyme available carbohydrate analysis methods, available and dietary fiber method, and the available carbohydrate method. Evaluated the effect of tea polyphenols in in vitro method to be a representative of the in vivo method and the effect of Green Tea Extract in lowering the GI of flour-based dough.

Holy Innocents’ High School Jan 2012 – Oct 2016

• Distinctions in Chinese, Combined Science and Elementary Mathematics 
• Academic Related Awards: (2015) Australian Mathematics Competition, (2014) Academic Achievement Award & Edusave Scholarship and (2013) Academic Achievement Award and Merit Bursary