Final-year Nutrition and Food Science student (Food Science & Technology specialization), BSc expected April 2026. Strong foundation in food chemistry, microbiology, and processing techniques. Hands-on experience in the winter with research in food fermentations and a capstone in product development. Adept in sensory evaluation, quality control, HACCP, GMPs, and regulatory compliance. Passionate about innovating safe, high-quality products through data-driven R&D and QA.