Mawadah W. Bajrai

In this role, I learned how to manage projects at a government level. To do so, I learned about Saudi laws and regulations relating to safety and standards. I needed to refine my skills in order to accomplish balanced communications in high-profile meetings. By overseeing 5 simultaneous projects, I gained diversified technical expertise as well as aptitude required to streamline goals and milestone accomplishment. I continue to contribute to a changed culture by executing awareness campaigns through enhanced food safety practices and improved overall quality across different levels of production; including productive families, while guiding them through the business aspects.

Writing for Marafe Life, I was able to address and propose solutions for common food safety and health related issues. In addition, I was able to enhance my Arabic writing capabilities while adhering to the blog’s style and cooperating with its editors. • Researched and developed informative topics to write, edit, and create content relating to food safety and health while maintaining the blog’s look and feel

Following graduation, I joined Golden Plate Corporation as a Food Innovator where I developed a working philosophy and understood the corporate culture. This helped me improve my people skills and acquire knowledge working in commercial kitchens to develop recipes for commercial purposes. • Innovated over 15 new healthy recipes to help clients with their health nutrition program • Designed a sensory analysis protocol in the company's kitchen to receive constructive feedback on new recipes before they were served to customers • Assisted in the management of the kitchen, resolving recurring issues, and dealing with customer complaints

Over the course of a few short months, I was promoted from intern to research technologist. In this capacity, I contributed to the development of a sensory training protocol for panelists that served as evaluators to F&B Industry leaders. Throughout this experience, I was able to hone my communication, training, and stakeholder management skills as I liaised with major producers. • Worked as part of a three-person team to train a sensory panel of 10 trainees, which included following recipes, preparing food samples, establishing sensory rooms and sensory booths, and guiding on food analysis and description using specific terminology and training methods • Served as a liaison between business owners and trained sensory testing and evaluation panels to provide feedback prior to market distribution • Developed a training protocol for a sensory analysis method called "Temporal Dominance of Sensations for Training Purposes" and used the “Compusense” software to generate sensory test results

Basic Cuisine is a full-time course that opens the door to the mastery of classic French cuisine techniques.

First Class Honours: Top 1% Kerry Foods Best Food Innovation Award Redbrooks Best Research Award

Completed one year of the Bsc course Biochemistry and Cell Biology. Courses completed include: • NatSci Biochemistry and Cell Biology 1 Lab Course, • NatSci Biotechnology 2 Lab Course, • General Inorganic Chemistry, • General Organic Chemistry 1, • Science Foundations for Environmental Studies, • General Environmental Science, • Biochemistry and cell biology 1, and • Human Rights.