Master of Applied Science

1. Two years of extensive hands-on experience in the proper handling of food pathogens including Salmonella, Listeria monocytogenes, and E. coli O157:H7 according to SOPs and other safety protocols set by Public Health Canada.
2. Proficient in handling various analytical tools such as pH meter, conductivity meter, spectrophotometer, GC-MS, Scanning Electron Microscopy (SEM).
3. Proficient and skilled in conducting routine analysis including moisture content, microbial enumeration, titrations, fat determination, protein analysis, vitamin analysis, proximate analysis, and general microbial practices. 
4. Skilled in design of experiments (DOE), statistical analysis, data analysis and representation, and technical writing.
5. Worked as part of a multicultural team, actively and enthusiastically involved in multiple projects resulting in multiple peer-reviewed publications and collaborations. 
6. Took up responsibility for obtaining competitive quotations from vendors, analysing certificate of analysis (CoA) of various instruments and products obtained for third party testing, communicating with different vendors and departments for inventory management as a graudate student. 

Bachelor of Technology in Food Process Engineering

Four years of extensive theoretical knowledge and hands-on analytical experience on food chemistry, rheology, food process equipment design, food processing industry design, GMPS, GLPs, Quality Control, Quality Assurance Management, Fruits and Vegetable processing technology, Grain and cereals processing.

Research Scientist and Administrative Assistant

Supervising graduate and undergraduate research, coordinating and assisting the design of experiments, training activities, and analyses of over 5 projects across multiple areas of food engineering and sustainability as part of the Barrett Family’s goal towards design, construction, and operations of sustainable food solutions.Oversee and manage projects grants and internal communications across multiple stakeholders.Source lab supplies and equipment by selecting suppliers and vendors, obtaining competitive quotes and spec sheets, and scheduling annual equipment calibration and maintenance.Responsible for writing research proposals and grants and acting as a liaison between food industries and university of securing research funds and coordinating knowledge transfers.Develop the research group’s official website and coordinate with stakeholders and the Chair on technology transfer solutions.

Hazard Analysis Critical Control Points (HACCP) Prerequisites I

Current Good Manufacturing Practices (cGMP)

Food Safety Handler's Certificate