ธัญลักษณ์ จิตบรรจง

Graduates from the field of food technology, in which I am determined and enthusiastic. Along with practical work experience in quality control, food laboratory analysis, and product development, I have skills in teamwork, problem solving, and adapting to new situations well. In addition, there is a careful resolution and always a willingness to learn new things.

Is a responsible person with a proactive initiative and able to work effectively in a variety of environments. Have the intention to apply food science knowledge to apply in real work, along with accumulating valuable experience in the line of work and developing both technical and professional skills continuously

Quality Control (2025-06 – 2025-07)

• Managed raw milk reception and sampling from cooperative members, performing hourly grading via Methylene Blue Reduction Tests (MBRT), Alcohol tests, Acidity titrations, Aflatoxin screenings, and antibiotic residue tests (Clot on Boiling / Delvotest) while coordinating results with suppliers.
• Inspected and analyzed physical properties (color, odor, taste, temperature, volume) and chemical attributes (pH, Acidity, Specific Gravity, %Brix, %TS, %SNF, %Fat, Alcohol test, and Peroxidase test) across 4 stages of pasteurized milk production (TM, pre-pasteurization, post-pasteurization, and finished products) to ensure compliance with quality standards.

Capstone Project (2025-12 – 2026-06)

• Developed high-fiber noodle formulations by partially replacing wheat flour with dried defatted coconut flour.
• Applied Carboxymethyl Cellulose (CMC) as a food additive to improve dough handling, texture, and cooking quality.
• Evaluated the effects of different formulations on color, cooking properties, texture, and sensory acceptance.Conducted laboratory analyses and interpreted experimental data using statistical methods.
• Prepared technical reports and presented research findings.

Bachelor of Science Program in Food Science and Technology – Thammasat University, Thailand (2022-08 – 2026-05)