"With a Ph.D. in Food Biotechnology and over 14 years of experience in research and education, I possess a strong foundation in both chemistry and nutrition. My academic journey has included teaching undergraduate and graduate courses in food chemistry, protein chemistry, and food processing, as well as mentoring students in research projects. I have also worked as a consultant for food industries, implementing HACCP and GMP standards. This diverse experience has equipped me with a deep understanding of the theoretical and practical aspects of chemistry and nutrition, and I am passionate about sharing my knowledge with students.

In my previous roles as an assistant professor and lecturer, I have designed and taught courses, supervised student research, and developed innovative teaching methodologies. I have experience teaching students of all ages, from high school to graduate level, and I am comfortable working with students with diverse learning styles and backgrounds. I believe in creating a supportive and engaging learning environment that fosters critical thinking and problem-solving skills.

My teaching approach emphasizes the connection between theory and practice. I use real-world examples and case studies to illustrate key concepts and encourage students to apply their knowledge to solve problems. I am also a strong advocate for active learning and incorporate interactive exercises, discussions, and group activities into my tutoring sessions. I believe that every student has the potential to succeed, and I am committed to providing personalized guidance and support to help them achieve their academic goals." less...