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.
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 InternTyson 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 AssistantMichigan 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 InternMichigan 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.
Education
Expected in 12/2017
BaJessicalor of Science: Food Science And Technology Michigan State University - East Lansing, MI GPA:
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.
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