Rancimat. Texture analyzer. NIR. Dumas. Soxhlet. Mojonnier. Front-Face Fluorescence Spectroscopy. Colorimeter. Atomic absorption Spectroscopy. Micro-plate reader. Protein isolation and purification. SDS-PAGE.
Food Microbiology: Media preparation. Autoclave. Petrifilm. Yeast plate analysis (aerobic plate counting). Culture maintenance & storage. DNA gel electrophoresis. PCR. Recombinant DNA methodology. Southern Blotting. BLAST and FASTA search analysis. Multiple sequence alignment by CLUSTALW. Gene Spring. Western Blotting.
Biostatistics: SAS. SPSS. Sigma-plot.
streamline, Analytical Skills, apple, audit reports, basic, BCA, Biostatistics, Chemistry, content, derivatives, DNA, experiments, fast, film, functional, GC, GMP, HPLC, innovation, materials, Molecular Biology, natural, packaging, PAGE, pathogen, PCR, process development, processes, quality, quantitative analysis, research, SAS, Sigma, Southern Blotting, SPSS, troubleshooting, Western Blotting
Project 2: Detected the 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TDCB) levels from glycerin-treated, irradiated chicken jerky pet treats using GC-MS method
Developed the effective extraction method for 2-DCB and 2-TDCB from 18 jerky treats soaked in glycerin at different times (0, 20 min, and 24 h), irradiated at different dose (0, 1, 5, 10, 15, 25 kGy).
Courses: Food Chemistry (FDSCI 501) and Chemical Methods of Food Analysis (FDSCI 727) lab sessions Supervised up to 32 students with laboratory experiments for analytical chemistry.
Delivered introductory lectures on laboratory activity including basic principles, methodology, practical importance, and applications.
Assigned and graded laboratory reports, quizzes, midterm and final exams.
Safely handled hazardous materials, including concentrated acids, bases, and various chemicals in the laboratory.
Developed proteomic methods to determine the extent and location of isotope-label phenylalanine in tryptic digest casein and whey peptides using UPLC-MS/MS analysis in MRM mode.
Investigated solubility, thermal stability, and structural characteristics of modified whey proteins.
Analyzed physicochemical qualities of soy using the degree of hydrolysis, SDS-PAGE, Dumas, BCA assays.
Solved lab equipment problems/troubleshooting, performed HPLC column changes, and developed HPLC maintenance methods.
Developed a fast and sensitive method for controlling mycotoxin patulin content in apple juice and cider products sponsored by Rapid Agricultural Response Fund of the State of Minnesota.
Determined the efficacy of different yeast strains of Pichia ohmeri and Rhodosporidium kratochvilovae on patulin degradation in Lilly-Barnett (LB) media.
Validated the extraction efficiency of patulin using a modified AOAC method.
Determined the enzymatic activity present in the crude protein extracts from selected yeast strains.
Lead an innovation research project for cereal products that includes the replacement of artificial antioxidants and development of a quantitative analysis of antioxidant activity applied to food and packaging systems.
Successfully designed two comprehensive shelf-life studies and developed SPME-GC/MS methods for flavor profiling and key compounds in natural and artificial ingredients.
Collaborated with Kellogg packaging team, partnered with external film suppliers, and set up lab trials and shelf-life studies to evaluate overall quality and flavor stability of cereal products.
Worked on cross-functional projects and supported scale-up project in lab, pilot plant and plant trials.
Gained knowledge on process of project executions, prototype ideation, formula and process development across multiply platforms of Ready-to-Eat cereals, granola bar, salty cracker, Pringles, and frozen foods.
Kellogg's RQNT Intern Merit Scholarship Award
2nd place in IFT Food Toxicology & Safety Evaluation Division Research Paper Poster Competition
Innovation Excellence Scholarship Award- Kansas State University Research Foundation (KSURF) (2014-2016)
National Dairy Council (NDC) New Product Development Competition Finalist,
Travel award from Graduate School, Kansas State University
Member, Institute of Food Technologist (2012-present)
Member, Honor Society
Member, Phi Kappa Phi
1. Linghu, Z., Hussian, K., and Smith, J.S. (2016). The inhibitory effect of amino acids on the formation of 2-amino-1-methyl-6-phenylimiazo[4,5-b]pyridine (PhIP) in the Maillard reaction model system. Institute of Food Technologist (IFT) Annual Meeting, Chicago, IL, July 2016.
2. Li, B., Linghu, Z., Hussian, K., Smith, J.S. and Amamcharla, J. (2016). Extraction of phospholipids from procream using supercritical carbon dioxide and ethanol as a modifier. American Dairy Science Association (ADSA)-ASAS Joint Annual Meeting, Salt Lake City, June 2016. 3. Linghu, Z., Hussian, K., and Smith, J.S. (2016). The inhibitory effect of amino acids on the formation of 2-amino-1-methyl-6-phenylimiazo[4,5-b] pyridine (PhIP) in the Maillard reaction model system. Institute of Food Technologist (IFT) Annual Meeting, Chicago, IL, July 2016.
4. Hussian, K., Linghu, Z., Kelly, E., and Smith, J.S. (2015). Formation of 4-methylimidazole in glucose-amino acids model system. Institute of Food Technologist (IFT) Annual Meeting, Chicago, IL, July 2015.
5. Linghu, Z., Gallaher, C., Folger, B., and Ismail, B. (2013). Patulin Degradation by a Number of Selected Yeast Strains and Their Crude Protein Extracts. Institute of Food Technologist (IFT) Annual Meeting, Chicago, IL, July 2013.
Linghu, Z., Hussian, K., and Smith, J.S. (2017). Amino Acids Inhibitory Effects and Mechanism on 2- Amino-1-Methyl-6-Phenylimidazo [4,5-b] Pyridine (PhIP) Formation in the Maillard Reaction Model Systems. Journal of Food Science. 82 (12): 3037-3045.
Li, B., Linghu, Z., Hussian, K., Smith, J.S. and Amamcharla, J. Extraction of phospholipids from procream using supercritical carbon dioxide and ethanol as a modifier. Manuscript in preparation.
Linghu, Z., Hussian, K., and Smith, J.S. Determination of Heterocyclic Amines (HCAs) Formation and Color Change in Beef Patties by Adding Amino Acids. Manuscript in preparation.
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