Denise Low

I am a meticulous and diligent individual who is passionate about Food Science and Technology. I am able to adapt to new environments easily and I am always eager to learn and face new challenges. Being detail-oriented, I am able to accomplish tasks and produce work of high quality.

I have had past Product Development experiences at Pacific Food Industries in Australia as a Product Development Intern, as well as at Mondelēz International as a Product Development Assistant in the Gum Department and Research and Development Assistant at KH Roberts. I look forward to product research and creation.

Research And Development Assistant | KH Roberts, Singapore

• Supported scaling up trials for production for the spray dryer and twin-screw melt extruder 
• Optimised processing conditions and troubleshooting of twin-screw melt extruder for high moisture meat analogues and flavour extrudates 
• Analysed trial samples using analytical equipment such as moisture analyser, density meter, refractometer and light microscope. 
• Participated in sensory evaluations of flavours.
• Maintained cleanliness in the pilot plant and reaction laboratory.
• Conducted literature and market research on plant-based meats

Product Development Assistant | Mondelēz International, Singapore

• Carried out gum mixing trials independently
• Assisted Product Developers in gum coating processes
• Participated in sensory evaluations of gum samples
• Maintained lab cleanliness and housekeeping
• Assisted in market research and data entry work
• Conducted physical testing of gum samples using the texture analyser

Product Development Intern | Pacific Food Industries Pty Ltd, Australia

• Formulated new and existing sauces and condiments 
• Conducted quality testing for the products during production
• Conducted shelf life and stability testing on sample products 
• Written mock recall and traceability reports

Bachelor of Food Technology with Honours | Singapore Institute of Technology - Massey University 

Final Year Project - Effects of Formulation & Processing Conditions on Emulsion Quality

(Collaboration with KH Roberts)

• The objectives of this study were to determine the effects of (1) homogenisation pressure and the number of passes and (2) different oil types on the stability and physical properties of flavour emulsions.
• Analysed samples with various analytical equipment including particle size analysers (mastersizer and zetasizer) and the viscometer.

Final Year Product Development - Development of a sauce/dip with incorporation of local herbs and spices

(Collaboration with Fortitude Culina)

• Produced a dip that is 100% plant-based with reduced fat and salt.
• 1st Runner Up amongst 11 groups.

Diploma in Food Science and Technology | Singapore Polytechnic

Final Year Project - Development of healthy foods by incorporating a root vegetable into a flour-based product

• Incorporating jicama into noodles by drying and grinding into powder and substituting a portion of the flour with the jicama powder to increase the nutritional value of the noodle. At the same time, finding the optimal incorporation to maintain the texture and appearance of the noodle.