​Experience 2: Medical Food Research Assistant

July 2025 - August 2025

During this internship, I worked in the Medical Food Lab to develop low-protein snack formulations for children with PKU and MMA. I conducted iterative formulation adjustments for products such as shrimp chips, potato chips, and fried dough twists, ensuring that the final protein content consistently met the low-protein standard (<1 g/100 g) and confirming results through laboratory testing.

I also evaluated the physicochemical and textural properties of metabolic-friendly snack prototypes, examining how different ingredient ratios and formulation variables affected product hardness, crispness, and overall stability.

In addition, I participated in pre-market testing for PKU amino acid component formula products, including solubility and sensory evaluation trials.