园馨 孙

Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.

Recent graduate with foundational knowledge in experiment skills and hands-on experience gained through academic projects and internships. Demonstrates strong teamwork, problem-solving, and time-management skills. Prepared to start career and make meaningful contributions with commitment and drive.

Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

食品科学综合研究实验项目（FST5199B课程）
新加坡国立大学，2024–2025

• 食品安全与微生物项目：独立完成新型植物提取物对沙门氏菌（Salmonella Typhimurium）的抗菌活性评估。熟练操作传统平板计数法与分子生物学（qPCR）方法，比较抗菌处理前后细菌活性；掌握BSL-2微生物实验安全规范及PCR、RNA提取等操作。
• 食品化学项目：提取与鉴定植物提取物中的多酚成分，测定其抗氧化活性。熟练操作ORAC及总酚含量（TPC）测定实验，掌握固相萃取（SPE）、HPLC和LC-MS分析技术，培养了较强的实验操作与数据分析能力。
• 食品生物转化项目：参与葡萄酒发酵实验，比较Saccharomyces与非Saccharomyces酵母在风味与发酵参数上的差异；并探讨氨基酸补充对发酵性能与终产物的影响。完成GC-MS和HPLC检测操作，熟悉风味与代谢产物分析。
• 功能性烘焙食品开发：研究不同类型面粉（全麦/精制）及真空搅拌工艺对面包质构与感官特性的影响，参与训练型品评小组与消费者感官评估，锻炼了食品研发与感官评价能力。
• 所有项目均需在严格实验安全规范下独立完成实验设计、数据记录与英文实验报告撰写，并进行图文摘要（Graphical Abstract）和学术海报（Poster）展示，提升了科研表达与学术沟通能力。