Food Microbiologist Resume Example
Mekonnen Kidus is a Food Engineer with over 4 years of plenty Research and Food Industry experience with a passion for formulating new, safe and wholesome food products. My excellent understandings of Ingredients functionality and my knowledge and experience of laboratory analysis and statistical analysis equip me to formulate and develop new products as well as to handle projects independently and working in fast and team based environment. I have excellent Food Product Development professional with highly competitive team management experience, product lifecycle management and technical knowledge.Detailed knowledge of product processes where my experience and education add significant value. Vast experience in managing a variety of projects from concept through to Market. Excellent interpersonal team management skills and enjoy working on own initiative and part of a team. I have high experienced food safety professional, skilled in designing and communicating effective food safety control programs to meet consumer, regulatory, and operational needs.
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Scholarships/Honors/Awards/Recognitions
- De Vlaamse Interuniversitaire Raad (VLIR) scholar winner of the Belgian Government for the academic year 2010-2012
- 2nd prize winner of the best presentation awards on the ‘East African Conference' held on 12-16 July, 2010, Nairobi, Kenya
- 1st prize winner of the best young Researcher on the 'first term project review' held by Ethiopian Health and Nutrition Research Institute on 11-20 January, 2010, Addis Ababa, Ethiopia
- Honor Student (2004 - 2007), Hawassa University, Ethiopia
Trainings Attended
- NIR Calibration (Multivariate Analysis) held at Katholieke Universiteit Leuven, Leuven, Belgium, April 16-18, 2012 organized by CQ Consultancy.
- Project cycle management held at Katholieke Universiteit Leuven, Leuven, Belgium, March 25-28, 2012 organized by Katholieke Universiteit Leuven
- Design and analysis of experimental data using SAS held at Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia, June1-6, 2009 organized by Ethiopian Institute of Agricultural Research
- Training of trainers on Gender held at Debrezeit Management Institute, Debrezeit, Ethiopia, 30 Nov – 4 Dec, 2009 organized by Ethiopian Institute of Agricultural Research
- Quality inspection testing and certification (QITC) held at Bahirdar University, Bahirdar, Ethiopia, Septemeber 1-9, 2008 organized School of Chemical and Food Engineering
- I conducted microbiological analysis to address food safety management issues such as HACCP, microbiological environmental monitoring and prerequisite programs
- I analyzed raw and processed meat to determine the bacterial load in suspected food poisoning illnesses or to determine specimen contamination.
- I performed total plate counts, isolation and identification or suspected pathogens (coli-forms, Salmonella, Staphylococcus Aureus, Escherichia Coli, Listeria monoctyogenes and Clostridium species).
- I performed disinfectant testing on various phenolic compounds, quaternary ammonium compounds, and synthetic detergents to determine if Association of Official Analytical Chemist efficacy standards are met.
- I performed media preparation for microbiological analysis
- I read cultures for the presence and absence of microbial growth
- I performed predictive microbiology model to determine the shelf life of processed meat products
Project Based:
Project Title: Effect of thermal processing on carotenoid stability and beta-carotene bioaccessibility in orange fleshed sweet potato juice
Project Proponent: Dr. Yasin Goa
- I Conducted identification and quantification of carotenoid profile using liquid chromatography coupled with diode array and I achieved to identify 542 different carotenoids
- I performed kinetic model on beta-carotene bioaccessibility using thermal processing parameters (temperature and time) and I obtained a model (high temperature with prolonged time for high bioaccessibility of beta carotene) to estimate the impact of thermal processes on beta-carotene bioaccessibility by simulation.
Project Title: Impact of pH change and organic acid produced by yeast on the rheology of fermenting dough
- I performed rheometric studies usingthe Kieffer dough-gluten extensibility rig to observe the effect of fermentation by yeast and results showed that the yeast fermentation reduced the pH of the system and the extensional properties of the dough
- I performed mixograph, farinograph, Kieffer-rig and gluten-starch separation studies to look the effect of adding succinic acid during the mixing phase of dough and the result showed a clear weakening effect on the dough by succinic acid
Project Title: Baseline Survey of the deficiency of iron: Anemia under six years of age
- I prepared checklists with other team members to collect primary and secondary information
- I directed and lead the survey team in gathering informations during the field work
- I directed the survey team in incorporating the checklists data's to a statistical software (SPSS). I also directed the team in analyzing and interpreting the data and converting it into a report.
Project Title: Evaluation of sensorial quality and concentration of iron of baby cereal food after being fortified by white bean flours
Project Proponent: Dr.Mikias Yeshitela
- I performed analysis of ash and concentration of iron using furnace oven and spectrophotometer respectively
- I conducted sensorial analysis using panelists
- I achieved iron rich baby cereal food with a concentration of 25mg/100g without altering the sensorial characteristics of the food
Major: Food Preservation and Post-harvest Engineering
Thesis: Braeburn Browning Disorder: A Proteomics Approach
- I analyzed 432 samples using a gel free, label free, liquid chromatography tandem mass spectrometry approach to investigate the peptides and corresponding proteins in healthy and brown apple tissue
- I achieved in identifying thousands of proteins (map proteome) from data dependent acquisition (DDA) and data independent acqusition (MSE)
- I quantified five functional groups of proteins/biomarkers (i.e. involved in energy metabolism of cell, defense related in cell and organization of cytoskeleton in cells structure) that are responsible for flesh browning in apple during prolonged storage in controlled atmosphere.
Major: Food Science
Thesis: Determination of fatty acid profiling and degree of fat oxidation in vegetable oil stored for a year
- I performed the analysis of fatty acid profile and fat oxidation using gas chromatography and sodium thiosulphate titration respectively
- I achieved high composition of oleic acid, linoleic acid and Linolenic acid in the fatty acid profiling and also observed high degree of oxidation after analyzing the peroxide value of the sample
Netherlands Development Organization (SNV) - Netherlands based organization
- Granted sponsorship for my project basis on prevention of iron deficiency (anemia)
Dissemination of New AgriculturalTechnology in Africa (DONATA) - North American based organization
- Granted Sponsorship for the whole project basis on value addition of orange fleshed sweet potato
Kaliti Food Share Company - Government owned Company
- I Worked together with food science experts of the company at some encounters for my project basis on production of quality baked food products
- I Used the quality control laboratory to analyze my samples
Bahirdar University - Government owned institution
- Assisted in training me on quality inspection testing and certification
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Resume Overview
School Attended
- Katholieke Universiteit Leuven & Gent University
- Hawassa University
Job Titles Held:
- Food Microbiologist
- Researcher
Degrees
- Master of Science : Food Technology , 2012
Bachelor of Science : Food Science and Postharvest Technology Food Sci , 2007
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