Hwee Jia Gan

Experienced Food Science lover from Food Manufacturing Company (FMCG) which believes leveraged and innovated food technology will developed future food products which are more tasty, nutrient-dense and can make our planet better place.

Food Technologist at Thong Siek Food Industry Pte Ltd (Oct 2021 – Current)

• Conceptualise mass production processes for food products using current facilities and equipment
• Create product prototypes through experimentation and laboratory tests
• Formulate product refinement based on sensory testing and consumer data
• Explore new applications of existing products and processes
• Check in improve quality control procedures from raw material through finished product
• Troubleshoot new or modified production processes, quality and regulatory compliance issues
• Propose process control, sampling and monitoring points and related performance requirements to achieve critical material attributes of final products
• Verify product formulations and other information for constructing product profiles
• Compile cost analysis information and maintenance files of R&D work

QC Assistant at N.P. Foods Pte Ltd (Mac 2020 – Oct 2021)

• Sensory evaluation and conduct microbial testing on incoming material and finishing products
• Carry out environmental testing (Air Test, Pathogen Swab, Water Test)
• Analysis on moisture content, salt content and colour of product
• Daily factory inspection and ATP check on machinery
• Ensure micro consumables in stock and maintain QC laboratory
• Sample Collection for QC checking (Incoming Material, Finishing Products, Packaging Material, Shelf-life Testing )
• Document any COA, product specification, SDS or any relevant certificates provided by suppliers
• Enforce all GMP such as implement PPE equipment, FIFO, Good Warehouse Practice, 5S Housekeeping techniques and etc.
• Report any issue related with food safety to superiors

Internship at National Taiwan Ocean University (Mac-June 2019)

• Invented, developed and prepared a new food product by incorporated seaweed polysaccharides into pearl ball individually
• Conducted sensory evaluation session for the new invented food sample
• Prepared medium required in Laboratory
• Assisted and involved in cell culture and subculture
• Assisted in administrative duties such as ordering reagents, stock taking and answering calls
• Reason for leaving: Completed Internship program

UNIVERSITY MALAYSIA TERENGGANU

Bachelor Degree in Food Science (Food Service and Nutrition) (CGPA 3.60)