image

Valeriya Boyarkina

Research and development

About me

I am a U3 student in a double major program: food science and nutritional science. Nutrition has always been my passion. I think that the primary source of our health are products that we consume every day. That is why I think it is vital to produce the best quality foods for the public, while optimizing the process to make it more sustainable.

Skills and tools

Team Work

Education

September 2017 -April 2022
BSc in Food Science/BSc in Nutritional Sciences
McGill University

This 4-year, dual degree program allows you to study both complementary disciplines at the same time, earning two degrees upon graduation.

In the Food Science part of the program, the focus is on the chemistry of food, and the scientific principles of food preservation, processing and packaging, as well as discovering new ingredients and how they can be incorporated into foods. The is to provide consumers with food that looks better, tastes better, lasts longer and, above all, is safe to eat.

The Nutritional Sciences part of the program gives the knowledge about the nutritional aspects of food and metabolism, and the role of nutrition in health and disease.

Work Experience

July 2019 -Currently working
Junior Specialist in Quality Control
Danone Russia

-Performed required organoleptic, physical and chemical analyses of raw materials, intermediates, and finished products according to established/compendial procedures with minimum supervision. -Provided the physical and/or chemical evaluation of complaint samples to support investigation of consumer and trade complaints. -Performed routine standardization, calibration and maintenance of laboratory instruments to maintain proper functioning and as required by the supervisor. Namely, calibration of HC103

Uploading
wpChatIcon