Baiyang SUN
South Yarra,VIC
Summary
I studied Food Science and Engineering at Jilin University in China and obtained a Master's degree in Food Science from the University of Melbourne. During my undergraduate studies, I focused on learning and mastering key methods for detecting food contaminants, as well as the main methods for designing food factories and producing food. Under my supervisor's guidance, I primarily researched dairy products, conducting experiments including spectroscopic and virtual types. I published a paper in "Food Chemistry," and my project "Preparation of lutein and β-lactalbumin delivery system" was selected as a provincial-level project in Jilin Province. I also interned at the Guizhou Moutai Distillery in China during my undergraduate studies.
At the University of Melbourne, I further honed my skills in food microbiology testing and cultivation techniques, along with knowledge in quality control. I interned at the University of Melbourne's Dookie Winery, where I was primarily responsible for controlling the wine fermentation process and testing physicochemical indicators.
Overview
5
5
years of professional experience
Work History
Winemaker Intern
02.2024 - 06.2024
Raw Material Reception and Standardization: Participated in the reception of winemaking grapes and the inspection of their physicochemical indicators.
Yeast Selection and Fermentation: Selected appropriate yeast strains for fermentation and monitored the fermentation process.
Bottling: Handled the aging and final bottling after preliminary fermentation, primarily responsible for process and critical point control.
Label Design: Developed and designed labels for red wine products in accordance with Australian regulations.
Intern
Guizhou Moutai Distillery (Group) Xi Jiu Co., Ltd.
07.2019 - 12.2019
- Jiuqu Production: Supervised and managed the preparation process of jiuqu, including microbial cultivation, ingredient mixing, and environmental condition control, to ensure the quality of jiuqu.
- Fermentation Process Monitoring: Responsible for the precise execution of the fermentation process, including strict control over temperature, humidity, and pH values to optimize the fermentation effects.
- Quality Control: Conducted regular inspections to ensure the quality, activity, and purity of jiuqu met production standards, addressing any quality issues that arose during production.
Education
Master of Science - Food Science
The University of Melbourne
Melbourne, VIC12-2024
Bachelor of Science - Food Science And Engineering
Jilin University
Changchun (China) 06-2022
Skills
- Auditing techniques
- Environmental monitoring
- HACCP planning
- Laboratory skills
- Blending techniques
- Quality control analysis
- Wine production expertise
- Wine label design
Timeline
Winemaker Intern
02.2024 - 06.2024
Intern
Guizhou Moutai Distillery (Group) Xi Jiu Co., Ltd.
07.2019 - 12.2019
Master of Science - Food Science
The University of Melbourne
Bachelor of Science - Food Science And Engineering
Jilin University
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