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Freelancer with experience on medical, food, nutrition,biotechnology writer
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Quality Assurance Analyst/ Nutrironist
Labhouse • Full time
Jan 2024 - Present • 2 yrs 6 mos
One of my key achievements was developing a gluten-free cookie using oyster nuts and amaranth flour as alternative ingredients to wheat. I formulated and tested the product to ensure it met quality, nutritional, and sensory standards while providing a safe option for individuals with celiac disease and gluten intolerance. This project demonstrated my expertise in food product development and nutrition and contributed to creating a healthier, functional food product for people with special dietary needs.