Melvinna Tania

Melvinna Tania is currently working as an Associate Product Developer at Current Foods since July 2022. Prior to this, they worked as a Quality Document Coordinator at Kerry from April 2021 to July 2022. Melvinna also has experience as a Sensory Scientist - Assistant Project Manager at Davis Sensory Institute from September 2020 to April 2021 and as a Sensory Intern from April 2019 to September 2020. Melvinna has served as a Team Lead and Food Scientist at both BACONANA and Cranwich, where they worked on developing innovative products using banana peels and cranberries, respectively. Melvinna has also gained experience through various internships, including Product Development Internship at PT. Indofood Fritolay Makmur and Winter Internship at Local Greens Inc. Furthermore, Melvinna had the opportunity to work as a Visitor Services Student Staff at the Jan Shrem and Maria Manetti Shrem Museum of Art and as a Part-Time Student Assistant at DVC Career and Transfer Services. Additionally, they held the position of Vice President at DVC Chemistry Club.

Melvinna Tania began their education in 2014 at IPEKA, where they obtained their High School Diploma in 2016. Melvinna then attended Diablo Valley College from 2016 to 2018, earning an Associate's degree. In 2018, they enrolled in the University of California, Davis, where they completed their Bachelor of Science degree in Food Science and Technology in 2020.

In terms of additional certifications, Melvinna obtained the ServSafe Food Handler certification from ServSafe Certified in September 2018. Melvinna also obtained multiple certifications from LinkedIn in August 2021, including "5 Personal Finance Tips," "Beating Procrastination," "Communication Foundations," "Enhance Your Productivity with Effective Note-Taking," and "Learning Instagram." Additionally, in May 2021, they acquired the PCQI certification from the Food Safety Preventive Controls Alliance (FSPCA).