Chuqi Wang (Tracey)

• Conducted routine production line examination and documentation from fresh produce receival to finished meal kit in compliance with standards set by FSANZ and company.
• Performed regular quality control checks and tasks to support production/warehouse team: including temperature checks, allergen control, food defense, GMP/HACCP enforcement, and line checks.
• Using basic knowledge of computer software, up to and including Google sheets, Excel, quality control data input software, etc.
• Working with multidisciplinary team to ensure customer satisfaction.
• Be able to train new employees when necessary.
• Communicating with quality control and production seniors in time to report any hazards and issues prior and during production.

• Worked as one inclusive team, performing and confident with online order delivery process and operations.
• Able to sit over 95% online order pick-up success rate.
• Helped service and selling team when needed with register operation and customer service on floor.

• Learned to prepared samples and to use different testing instruments.
• Recorded and extensively processed data using Microsoft Office.
• Created figures using Origin Pro and Prism Pro for samples.
• Finalized over 10 reports that help to optimize research methods and submitted to seniors and management team.

Collaborated with group members to prepare plant samples.

• Scheduled research timetable individually; tested antioxidant capability and in-vitro digestibility of fruits and nuts.
• Cooperate with team to process samples and detect TTC, TFC, DPPH etc., using HPLC, GC-FID and other instruments.
• Published research article on journal “Food & Function, IF= 5.396 ”.

Participated in experiment design; researched and finalized the sensory evaluation worksheet.

• Organized student volunteers and trained panel before sensory tests.
• Optimized ingredients and made innovation with fruit flavored Greek yogurt by analyzing collected data.
• Published final thesis on Anhui Agricultural Science Bulletin, 2018 (02).