Check the quality of samples to ensure the color, flavor, salt, moisture, pH and acidity, etc. is consistent and that the product is free from discrepancies (lumps, specks, etc.).Become proficient in all analytical procedures including, but not limited to, electric and manual titration, moisture and fat analysis, water activity, sieve, angle of repose, colorimeter. Perform all analytical tests including: CEM fat and moisture analysis, Denver Instrument and microwave, pH, titratable acidity, salt, sodium, free fatty acid, cheese solubility test, capsicum heat test, ash and water activity.