生物论文代写 Nestl Expanded Beyond Its Traditional Product

生物论文代写 Nestl Expanded Beyond Its Traditional Product

Other Activities Performed

The challenge tests were not running all the time, when there was no special tasks assigned, I was mainly doing the microbiological analysis of fermentation samples and prepared the mother starter culture for the pilot plant trials. I also helped in the day-to-day activities in the pilot plant and assisted in the analyses carried out in the microbiological laboratories.

REFLECTIONS

Running back over the Professional Placement period in Nestlé, I have gained not only in the social and personal skill, but also the technical skills. In the beginning of the attachment, the extensive readings on journals and books related to the project provided a basic foundation for my trials carried out later on, enabled me to understand the behind mechanisms, and helped me avoid making much mistakes throughout conducting the challenge tests, hence it was really essential to do the literature research part.

The second part of my attachment mainly consists of running the laboratory scale rapid hydrolysis and the micro analysis work. Operation of the fermentors has enabled me to realize the conflicts of theoretical knowledge and practical operation limitations. Furthermore, beyond understanding the mechanism behind the process, I have also learnt to cultivate a sense of responsibility for myself by constantly practicing safety and hygiene in the laboratories.

My supervisor emphasizes on independent learning and encourages me to be motivated in conducting my own research. She never fails to explain to me whenever I had doubts. The frequent discussions with the fermentation team has widened my perspectives, also improved my analytical and communication skills.

In the course of my attachment, I have received much assistance from the staff in Nestlé. Their tolerance and patience on clarifying my doubts enabled me to enhance skills and knowledge.

CONCLUSION

These 22 weeks of my attachment programme in Nestlé R&D Center has provided me with much insight into the commercial food industry where theory meets practicality. Being able to witness the transformation of planned trials on paper to actual pilot plant trials makes my outlook brighter. Aiming to validate the antimicrobial ability of the protective organism inoculated Hydrolysate, the project I have done in Nestlé was a step forward in the never-ending pursue towards the optimization of the industrial process. Moreover, the exposure to laboratory work proved to be truly enriching. Besides the wealth of knowledge acquired, I had gained valuable experience working in a multi-cultural environment.

In summary, 5 month work experience in Nestlé is valuable and interesting; it has boosted my interest in the food science and technology area while at the same time providing me the chance to apply knowledge learned in lectures to the practical situations.

REFERENCES

Nestlé, Retrieved 13 May 2010.

Brian J.B. (1985) Wood, Microbiology of Fermented Foods Volume 1&2, Elsevier Applied science publishers Ltd.

C. Outwehand and S. Versterland. (2004). Antimicrobial Components From Lactic Acid Bacteria . Marcel Dekker, Inc.

Kathleen T.R. & Reginald W.B, (2003). Bacillus cereus. Marcel Dekker, Inc.