Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - - -
Professional Summary

Versatile and detail-oriented Food Scientist with over 5 years experience developing various product types through the use of Food Safety Quality Assurance and Research & Development. Successful track record supporting value improvement initiatives from concept, innovation, HACCP, and renovation through commercialization.

  • HAACP Certification 2021
  • Food Safety Manager Certification 2021
  • Project Management
  • Team Collaboration
  • Expertise in trouble shooting issues
  • Food Safety Quality Assurance
  • Packaging and labeling knowledge
  • USDA Regulations
  • Product Development: Food Technology R&D Research,
  • Food Jessicamistry
  • Shelf-life Analysis Risk Assessment
  • Sensory Evaluation and Analysis
  • Gluten-Free
  • Ability to comprehend complex technical articles and research, then apply technical knowledge learned
Work History
05/2017 to 09/2019
Beef Food Safety Quality Assurance Intern Tyson Foods City, STATE,
  • Experienced working with supervisors and quality staff for food safety, while resolving issues that arise. As a result, yielded an 11 percent decrease of beef waste from production line by spending time with each HACCP Monitor at each monitoring point on processing line.
  • Contributed to the development, implementation, documentation, training and review of quality assurance initiatives; such as GMP's, SOP's, HACCP, traceability, and recall with emphasis on internal and external audits related to food safety, quality assurance, and regulatory compliance.
  • Developed expertise in beef, pork and fats processing and quality through training, supplier factory auditing, and engagement of suppliers to address meats and fats quality issues.
  • Demonstrated knowledge of the USDA industry best practices through approved labeling and packaging.
  • Support sales and marketing groups by developing new and creative prototypes for demonstrating the company's flavors through project, work and presentations.
  • Conducted, packaged, and sent beef product samples to clients and outside laboratories for further testing and evaluation of food born diseases such as salmonella and E. coli.
  • Developed an understanding of Food Safety from a written program to execution through the understanding of Microbiological Testing, Pre-Shipment Review, and Food Safety Program Analysis.
04/2016 to 05/2017
Associate Food Scientist: Sensory Assistant Michigan State University City, STATE,
  • Screened over 3,000 people for articulation and competency; (Descriptive Analysis, Discrimination, Qualitative/Quantitative Panel). Build the panel database of over 3,000 consumers in 3 months.
  • Designed and performed variety of food safety tests and focused on water activity, viscosity, sodium analysis, pH, moisture and total solids analysis.
  • Coordinated extensive shelf life and and product stability testing across product lines.
  • Performed batching and sample compounding from laboratory bench top, prototyping food products and evaluating raw materials.
  • ResearJessicad new nutritional food sources and investigated avenues for making gluten-free (bread) foods safe, soft and flavorful.
  • Coordinated, developed and ensured proper test execution of discrimination, qualitative and quantitative consumer projects.
  • Managed Quantitative Descriptive Analysis (QDA) and all Qualitative studies; coordinated quantitative and qualitative data entry and analysis.
04/2016 to 04/2017
USDA Quality Assurance Intern Michigan State University City, STATE,
  • Demonstrated ability to support and be compliant with both FDA and USDA relationships, inspection regimens, post-market compliance plans, adverse event reporting, and label approval processes associated with the plant.
  • Implemented the Food Safety & Quality Management System daily for maintaining status in programs including Fairtrade, organic, Kosher, Halal, and SQF.
  • Assisted in determining overall product quality by accurately conducting and evaluating various QA tests with limited time.
Expected in 12/2017
BaJessicalor of Science: Food Science And Technology
Michigan State University - East Lansing, MI
  • Member of Food Science Club
  • Member of Institute of Food Technologist
  • Member of Packaging Club
  • Research Project: Protein Alternative: Tempeh (Fermented Soybean) , An exceptional protein alternative with health benefits
  • Research Project: Buzzlers Product Development, Flavored Adult Beverage Confectionery, resulted in prize of $10,000 from the Institute of Food Technologists Mars Competition 2017
  • Formulate and Develop foods and supplements including: powders, tablets & capsules, ready-to-drink, and ready-to-eat items. Includes: formulation, validating ingredient and ingredient vendors, preliminary costing and preparing.
  • HAACP Certification 2015
  • Food Safety Manager Certification 2021

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  • Michigan State University

Job Titles Held:

  • Beef Food Safety Quality Assurance Intern
  • Associate Food Scientist: Sensory Assistant
  • USDA Quality Assurance Intern


  • BaJessicalor of Science

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