Esther Tan

Food Technology graduate with hands-on experience in food formulation, prototype development and sensory evaluation, complemented by research exposure to freeze-drying upcycled fruits and vegetables. Skilled in ingredient experimentation and physicochemical analysis, with a scientific, data-driven approach to refining product quality and developing appealing, commercially practical food concepts.

Junior Sales Executive - Afirmus Biosource Pte. Ltd

(2026-06)

• Manage customer enquiries, product information and quotations with clear communication and attention to detail
• Liaise between end users and suppliers to clarify requirements, resolve queries and coordinate timely solutions

Assistant Quality Control Executive - Tee Yih Jia Food Manufacturing Pte. Ltd

(2025-08 - 2026-06)

• Ensured product quality and consistency at commercial scale, supporting smooth scale-up
• Performed GMP checks and managed raw material verification, traceability and non-conformance
• Supported investigation of quality deviations linked to processing and product performance

Food Technologist Intern – Energy Drink Applications - Archer Daniels Midland (ADM)

(2023-12 - 2024-04)

• Designed and executed iterative lab trials to develop novel beverage flavour formulations across energy drinks, teas, and functional beverages
• Performed structured sensory profiling to evaluate flavour performance across beverage matrices, using technical descriptors and panel feedback to drive formulation refinements
• Translated customer briefs into viable lab-scale prototypes; communicated technical outcomes to cross-functional teams within commercial timelines
• Maintained precise documentation of tasting sessions, sensory results, and trial records in alignment with industry standards

Food Technologist Intern – Bakery & Confectionery - Cargill Innovation Center

(2021-09 - 2022-02)

• Applied plant proteins, modified starches, hydrocolloids, and sweeteners in baked goods applications, building practical understanding of ingredient interactions and functionality under commercial conditions
• Independently developed two healthy baked goods concepts from bench formulation through sensory evaluation, both adopted internally — demonstrating ability to own a project and deliver results with minimal supervision
• Supported cross-functional coordination between NPD and production teams, maintained trial records, and contributed to sensory evaluation sessions and product benchmarking
• Executed root cause analysis to troubleshoot formulation issues, applying systematic thinking to resolve texture, structure, and consistency challenges

Bachelor - Food Technology with Honours - Singapore Institute of Technology & Massey University (2022-09 - 2025-10)

Diploma - Food Science & Technology - Singapore Polytechnic (2019-04 - 2022-04)