Associate

• Mar 2022 - Present

Third Party Risk Management Specialist

• Mar 2021 - Mar 2022

✓ Process on-boarding workflows for supplier qualifications (new and existing) which includes process questionnaires and assist suppliers in case of problems and questions ✓ Support coordination of risk reviews on suppliers for risk areas such as Labor Rights, Anti-Bribery, HSE and QGMP ✓ Analyse and review questionnaires and supporting documents, in particular for red flags ✓ Provide support and collaborate with legal and compliance department for completion of risk assessments ✓ Assess Labor Rights assessment in-depth alongside Risk Expert which includes review questionnaires and analyze supporting documents for alerts/issues identification ✓ Develop and customize e-learning content for Labor Rights awareness Show less

Trainee Project Engineer

• Sep 2020 - Mar 2021

✓ Assist engineers on ongoing projects including attending meetings, trainings and workshop ✓ Research and analyze project requirements ✓ Complete tasks as assigned by supervisor/manager ✓ Observe existing strategies and suggest improvement wherever possible ✓ Assist engineers on ongoing projects including attending meetings, trainings and workshop ✓ Research and analyze project requirements ✓ Complete tasks as assigned by supervisor/manager ✓ Observe existing strategies and suggest improvement wherever possible

Engineer Intern

• Mar 2018 - Jun 2018

This internship project revolves around analyzing water transport in bread dough by low-field Nuclear Magnetic Resonance (NMR). Bread accounts for more than 4 million tonnes of annual production in France. The amount of energy consumed by bread production is 5 MJ / kg of bread, which is higher compared to other thermal operations in the industry. It is of vital importance to understand the bread baking process in order to reduce energy consumption and the production of greenhouse gases. Among the biochemical and thermodynamic mechanisms which strongly influence the quality of bread, the phenomenon of evaporation-condensation-diffusion is little known. It plays a key role in the texture of the finished product but also in heat transfer during bread baking. I was engaged in establishing a quantification method of water content in dough during baking using NMR-MOUSE, a small and portable, non-destructive NMR sensor. This includes: ✓ Conducting quality control on NMR-Mouse before any sample analysis ✓ Measurement of different parameters such as "profile" using Prospa software ✓ Determination of both longitudinal relaxation time, T1 and transverse relaxation time, T2 of samples ✓ Validation of physical laws of Arrhenius Law and Curie Law for both relaxation times ✓ Determination of water content at different depth of dough during bread baking Despite having no knowledge in NMR initially as it was not a part of the university's syllabus, I still managed to finish the internship program in 4 months, 2 months less than it was intended to. Show less

Laboratory Assistant

• Apr 2017 - Jun 2017

Throughout this internship period, I was engaged in characterizing biocomposites which are reinforced with chicken feathers. The idea of biocomposites emerged in order to produce more environmentally friendly materials. On the other hand, chicken feathers are mainly processed as industrial waste and the disposal of feathers are made through incineration and burial. Not only these methods are energy-intensive, but they also are not environmentally friendly as they present biohazards. To boot, there are approximately 7 million tons of chicken feathers generated annually worldwide. My work involved in: ✓ Optimizing the composition of the biocomposites with the use of different additives ✓ Analyzing the density and dimensional stability of biocomposite's plates ✓ Conducting Fourier Transform Infrared Spectroscopy (FTIR) analysis to characterize the chemical structure of materials ✓ Characterizing the different properties of the biocomposites for suitable applications Show less