I am a Ph.D. Student in Food Technology at Clemson University. As well as, Graduate Teaching Assistant, Graduate Research Assistant and Product Testing Laboratory Analyst at Clemson University. I received my Master's Degree in Food, Nutrition and Culinary Sciences from Clemson University in May 2014 with GPA of 3.73 / 4.00 (Latin Honor: Cum Laude). I received my Bachelor’s Degree in Food Science and Biotechnology from University of Baghdad in July 2007 with GPA of 85.60% / 100%. I currently work as a Graduate Teaching Assistant for FDSC 4031/6031 (Food Analysis and Chemistry Lab - Spring Semester) and FDSC 4070/6070 (Quantity Food Production Lab - Fall Semester) at Clemson University. In addition, I work as a Graduate Research Assistant for conducting my Ph.D. dissertation project which focuses broadly on Food Quality and Chemistry. I also work as a Product Testing Laboratory Analyst for Food2Market program at Clemson University. Food2Market is a Clemson Extension program designed to help food entrepreneurs through the many steps of food safety regulations that are required by The Food and Drug Administration and the South Carolina Department of Agriculture. In 2009, I attended a training in Texas A&M University and received a certificate of Livestock Extension Specialist. I was as a Demonstrator in University of Baghdad, Department of Food Science from September 2008 to July 2011 and then promoted to Lecturer Assistant from June 2014 until July 2016. Doctoral Student at Clemson University, August 2016 - Present. I have a fellowship funded by the Electrolux Appliance Company. As a Doctoral Student at Clemson University, I work on refrigeration and freezer food quality control research. I record and organize weight loss data, proximate composition (moisture content, water activity, ash, protein, fat), pH, color (L, a, b, C, h, and #Eab), thiobarbituric acid reactive substances (TBARS), Volatile headspace analysis (GC-MS), texture, water holding capacity, scanning electron microscopy (SEM) analyses and sensory evaluation. Graduate Teaching Assistant at Clemson University, August 2016 - Present. I am a Graduate Teaching Assistant for FDSC 4031/6031 (Food Analysis and Chemistry Lab) and FDSC 4070/6070 (Quantity Food Production Lab). My job is Lab Preparation, Teaching, Purchasing of Lab equipment and materials, Helping students in lab, Grading Laboratory Reports. Graduate Research Assistant at Clemson University, August 2016 - Present. I work on refrigeration and freezer food quality control research. I record and organize weight loss data, proximate composition (moisture content, water activity, ash, protein, fat), pH, color (L, a, b, C, h, and #Eab), thiobarbituric acid reactive substances (TBARS), Volatile headspace analysis (GC-MS), texture, water holding capacity, scanning electron microscopy (SEM) analyses and sensory evaluation. Also, as a creative inquiry team, we conduct a research every semester. Product Testing Laboratory Analyst for Food2Market at Clemson University August 2016 - Present The Food and Drug Administration and the South Carolina Department of Agriculture require product testing for certain products that have a potential risk for growing bacteria that can make people sick. Food2Market is a Clemson Extension program designed to help food entrepreneurs through the many steps of food safety regulations that are necessary to prepare food products for sale. Therefore, I conduct the pH and Water Activity tests for different food products which are produced from different companies in the United States based on the FDA requirements. Creative Inquiry Team - Instructor at Clemson University February 2017 - Present. Creative Inquiry has come to define Undergraduate Research at Clemson University. It's small-group learning for 20,000. It's the imaginative combination of engaged learning and undergraduate research, and it is undergraduate research unique to Clemson University. Students take on problems that spring from their own curiosity, from a professor's challenge or from the pressing needs of the world around them. Team-based investigations are led by a faculty mentor and typically span two to four semesters. Students take ownership of their projects and take the risks necessary to solve problems and get answers. Topics are boundless. Students often find themselves presenting their work at national conferences, fielding questions from professionals. This invaluable experience produces exceptional graduates. Our Creative Inquiry participants develop critical thinking skills, learn to solve problems as a team and hone their communication and presentation skills.