I am a graduate student at Ryerson University pursuing my Masters in Molecular Science with a background in Food Science and Nutrition. My focus is to improve the quality of food material while enhancing the nutritional aspects of food products. Currently, I’m working on dairy proteins in order to develop a dairy product that is beneficial for pre-diabetic or people with type 2 diabetes to maintain a healthy blood glucose level.
Effects of the Maillard Reaction on Bioavailability of Lysine and Formation of Acrylamide
Performing experiments and developing new research methodologiesConducting literature searches and creating analytical processRunning rheology, microscopy and calorimetry testing and analysisFormulating and improving new dairy products
Provided detailed explanation and demonstration of lab experimentsAdministered Assignments, Reports and GradingMarking Teaching Assistant of undergraduate Organic chemistry courseAssisting instructor in the evaluation of course quizzes and providing feedback
Processing high volumes of safe transaction with extreme attention to detailsIdentify and pursue selling and cross-selling to clientsMet the CIBC targets and values and ranked as #1 best teller in the branch
Assist in organizing events, information sessions and coordinationContributed to decision making for “Healthy Meal Plan for Graduate Students”