123 Main Street • Atlanta, Georgia • 30339
Home: (555) 555-1234, Cell: (555) 555-1235
OBJECTIVE:Desire the Challenging Position of Senior Food Scientist to Contribute in Developing New and Better Ways of Preserving, Processing, Packaging, Storing, and Delivery Foods.
PROFILE: Extremely talented, self-motivated, enthusiastic Food Scientist with over 12 years experience in developing new and better ways of preserving, processing, packaging, storing, and delivering foods. Proven research experience with the ability to discover new food sources; analyze food content, determine levels of vitamins, fat, sugar, and protein; and to search for substitutes for harmful or undesirable additives, such as nitrites.
Strong organizational skills.
Excellent communication skills (both written and oral), attention to detail, and superb project management skills.
Proven ability to handle multiple projects simultaneously.
Proven ability to critically appraise scientific information and to target written and oral communications to a range of audiences.
Excellent knowledge of milk and cheese technology (including chemistry, microbiology and lab systems), basic mechanical skills, business management skills, and employee relations skills.
Solid experience in value added meat and poultry processing.
In-depth knowledge and understanding of meat and poultry processing and cooking and suppliers, as well as remarkable experience with food processing equipment.
Strong knowledge of government labeling regulations and computerized nutrient analyses systems.
Deep experience with computerized nutrition analyses programs.
Proficient in product development - savory entrees and sauces; and Quality Assurance.
Excellent with Word, Excel and Access.
Superb understanding of statistical approaches used in assay development and results processing.
Expertise in the retrieval and analysis of relevant literature, and proficiency in presenting a case.
Solid ability of Conceptual thinking, and proficiency in networking.
Liberty Foods, Everett, WA 2000 - Present Food Scientist II
Monitor product/menu trends, competitor product development activities and food industry technology developments.
Participate on project teams to provide expertise on ingredient, product build and equipment aspects.
Coordinate with Sensory Team - participating taste tests during new product showings, competitor shopping and ideation sessions.
Recommend best product, procedure, packaging and equipment options based on delivery of concept, operational feasibility, consumer research and sensory panel results and supplier capabilities.
Provide mentorship to other less experienced scientist.
Update and maintain specifications and assure ingredient formulations on file are current.
Ensure that suppliers are given clear direction and feedback about their performance related to compliance with Liberty Food's quality programs.
Create and review Key Performance Indicator Reports from suppliers, and review products for compliance to Liberty Food Standards to facilitate continuous improvement.
Review products and programs submitted by Potential Suppliers.
BigBrother, Everett, WA 1995 - 2000 Food Technologist
Developed products from initial concept through to production including scale up, ingredient selection, shelf life testing, cost savings, process improvement and troubleshooting.
Assisted in culinary development of menu items and gold standard recipes for customers to use their products.
Interacted with purchasing, production, quality, engineering and vendors.
Conducted research studies to assist major developmental projects.
Prepared proposals and reports where advanced technical knowledge of flavors and ingredients are required.
Worked with outside consultants and new suppliers to develop new applications and new technologies.
Used beverage application skills and creativity to develop prototypes for line extensions and cost reductions.
BigBrother, Everett, WA 1993 - 1995 Product Development Lab Technician
Conducted food technology experimentation and assisted flavor and food scientists in developing new flavor ingredients and new food technologies.
Performed chemical and biochemical assays and determines physical properties of ingredients and finished food products in order to evaluate and improve the quality of existing food products and related processes and to develop new products and processes.
Weighed, blended and processed raw ingredients to formula specifications.
Produced commercially sterile canned products and performed thermal process simulations.
Packaged, canned and dried products for shipment to user locations.
Performed raw material inventory and process data management.
MS Food Science, New York University (1995) BS Food Science, New York University (1992)