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Ni Oggie Medina
SI Rochie Cuevas ay dating food scientist na pinag-aralang eksklusibo ang mga epekto ng “chemistry of starches in rice to texture”.
“My interest expanded to associating textures and flavours to understanding consumer preferences and economics of rice. My growth professionally seems to be themed around facing my fears,” wika niya sa akin.
Hindi siya sanay magsalita sa publiko kaya hinarap niya ang hamon na maging co-host ng isang radio show at magpresinta sa mga conferences.
“I didn’t like technical writing at the beginning but I learned to enjoy it by writing scientific papers. I was intimidated by statistics but I need to use it in research, so I took courses and eventually got into data science. I’m currently not in this field but I’m applying it to automate several tasks that would normally take weeks to finish,” saad ni Rochie na isa na ngayong Assistant Laboratory Director sa Napa-Solano-Yolo-Marin County Public Health Laboratory (NSYM PHL) sa Fairfield, California.
Proud ako sa isang Pinay na nagtatagumpay sa Estados Unidos.