Objective1: To evaluate and optimize the pH level of water used in the mashing process of tapioca starch to ensure quality and process efficiency.

1. Study the current mashing process and identify points where pH levels influence starch conversion or product quality.

2. Collect and analyze pH data from multiple batches.

3. Perform comparative analysis between batches using different water pH levels.

4. Coordinate with the Quality and Production teams for validation trials.

5. Document findings and prepare a summary report for process standardization.

Objective 2: Migration of the production work instructions to POKA (Digital Work Instructions)

- Food safety

- Communication skills

- Time Management skills

- Project Management skills