Alvin Timothy Tjandra is a food science graduate from the University of Melbourne with work experience in food service, research and development, and product testing. He has interned at wafer and beer companies in Indonesia, developing new products and analyzing food components. His career goal is to work in food product research and development or quality control to invent affordable, healthy products using his laboratory and food manufacturing skills.

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Alvin Timothy Tjandra
Apartemen Puri Garden Unit 2809
Kembangan Selatan Jakarta 11610
Phone: +6281290911725
Email: alvin_timothy@hotmail.com
Linkedin: id.linkedin.com/in/alvintimothytjandra
Education History
February 2011 – August 2014Bachelor of Science (Food Science)
University of Melbourne
Studying
 Food research and development basics for
new products and innovations
 Food safety and security involving HACCP
and food microbes
 Food preservation basic techniques
 Food separation & production techniques
(e.g. beer, cheese, ice cream, etc.)
 Laboratory technique and practices in food
science
 Functional food nutrition that includes
understanding of different food
components and their effect on food
 Understanding and knowledge in agrifood
biotechnology (use of biotechnology practices in
food production)
May 2008 - November 2010 High School
IPEKA Integrated Christian School
Indonesia (A school using New South
Wales Curriculum – HSC / Higher School
Certificate)

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 Mathematics
 English as a Second Language
 Bahasa Indonesia
 Physics
 Economics
 Chemistry
Employment History
June 2011 – June 2013 Food Hand Service (2 years)
Hungry Jacks, Melbourne Central,
Melbourne
Responsibilities
 Displaying fast and accurate food service
 Customer service skills such as interacting
with customers and marketing new
products
 Take part in a teamwork as well as doing
the tasks given by the higher-ups
 Clean and hygiene food handling
January 2014 – March 2014 Internship at Research & Development
Division (3 months)
PT. Ultra Prima Abadi (Orang Tua Group),
Jakarta, Indonesia
Responsibilities
 Be more knowledgeable in the process of
wafer making from raw materials into
finished goods
 Learn more about the function and usage of
flavour chemicals, food dyes and food
extracts in packaged food products

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 Perform analysis on the finished products as
well as internal & external panels of the
product (sensory & organoleptic panels)
 Develop a new product type using new
flavour components
January 2015 – January 2016 Internship at Research & Development
Division (1 year)
PT. Beverindo Indah Abadi (Orang Tua
Group), Jakarta, Indonesia
Responsibilities
 Developing a pilsener beer product (PROST)
from raw materials into finished goods
using different cooking methods, different
raw materials, and different fermentation
parameters.
 Be more knowledgeable on the different
beer products in the industry and the
different processes of beer making
 Doing chemical analysis as well as external
& internal organoleptic or sensoric
evaluations of the products
 Be involved as a supervisor in the setting up
of the new brewery in Semarang as well as
learning from the Germans
 Experimenting and developing a range of
beer products from radler, stout, wheat
beer and low carbohydrates beer
Career Objectives
A career in food science, either in product research and development or product
quality control/assessment, where I can develop my skills and contribute for the

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company as well as food science field. It has been my passion to develop something
new to the industry due to my nature of having a positive attitude towards inventing
and learning new things. My long live dream is to develop a new type of healthy
products that have low manufacturing cost, affordable for all people and have at
least some healthy benefits.
Skills Summary
 Plate count & other microbial counting methods
 Laboratory skills (centrifugation, dilution, gas chromatography,
refractometer, polarimeter, spectrophotometer, etc.)
 Working as a team while under pressure
 Basic experiences in food research and innovations
 Basic experiences in food manufacturing methods
 Knowledge on pasteurisation methods, cheesemaking, and other production
methods
 Knowledge in flavouring and other food chemical uses
 Knowledge in biotechnology uses in agrifood field
 Knowledge on wafer making process
 Knowledge on the alcoholic beverage industry from the process until the
development of different products, especially on beer and flavoured liquors