FOOD SCIENCE STUDENT RESUME BOOK
NETWORKING NIGHT SPRING 2015
SRIDHRUTHI ABBARAJU 1010 E Palm Ave, Orange, CA, 92866 abbar101@mail.chapman.edu 813-842-4658
EDUCATION: Master of Science in Food Sciences -May 2015 Chapman University, Orange, California.
Relevant Coursework: Food Processing and Preservation, Sensory Evaluation, Food Chemistry, Food Engineering, Quality assurance and quality control, Government Regulations of Foods, Medical nutrition, Food Product Development and Food Microbiology.
Bachelor of Technology in Biotechnology- May 2012 Dept. of Biotechnology, Jawaharlal Nehru Technological University, Hyderabad, India.
Relevant Coursework: Microbiology, Food Science and technology, Bioprocessing, Process Engineering principles, Bioinformatics.
PROFESSIONAL EXPERIENCE: Customer Service Associate, Amazon, India (Sep 2012 – Jan 2013) Effectively interacted with customers to provide support via Chat and Email. Assisted customers with general purchase queries, resolved and responded to the customers with their issues. Provided support for digital services by Amazon including Amazon Apps for Android.
Lab Assistant, Chapman University (Feb 2013 – present) The position involves the maintenance and assistance of Graduate and Undergraduate labs for Biology, Genetics, Microbiology and Food science. The present responsibilities are: Maintaining student laboratories. Ordering the required chemicals and solutions. Assisting with supervision in the preparation of laboratory exercises. Overseeing the work of other student workers and carrying out inventory work for all the chemicals and materials.
SKILLS:
Computer skills- MS Windows, WORD, EXCEL, POWERPOINT, SIMS 2000 Sensory Evaluation Software. Microbiological techniques - Microscopy, Microbial culture and sample preparation, Growth of different microorganisms. Biochemical techniques - Chromatography techniques including GC and HPLC. GMP, SSOP and HACCP Training [March-May 2014]. Professional training by Mr. Mas Hori, Member of Food Industry Business Round Table [FIBR] Chapman University – Orange, California
ACADEMIC PROJECTS:
Project on Sensory evaluation of Orange flavored Gummy vitamins Experimental comparison of triangle and tetrad tests on Apple Juice Effect of Roasted coffee and Salt in Myoglobin Initiated Lipid Oxidation of Beef Developing a lunch entrée to serve to high school students in the Garden Grove Unified School District that meet the criteria mandated by state and federal legislation regarding school meals.
Jan 2013- May 2013 Aug 2014- Dec 2014 Aug 2013 – Dec 2013
Sep 2014- Present
SRIDHRUTHI ABBARAJU (continued) 1010 E Palm Ave, Orange, CA, 92866 abbar101@mail.chapman.edu 813-842-4658
COMMUNITY INVOLVEMENT:
Chapman University Food Science Club. Food Entrepreneur’s Workshop-September 26-27, 2014 Member of Southern California Institute of Food Technologists Section (SCIFTS). Volunteered for the Suppliers Night, 2015. Member of the Food Industry Business Round Table (FIBR). Volunteered at the IFTSA day of service at the Orange County Food Bank. Participated in the 4th and 5th annual Chapman Chili Cook-off. Poster presentation on 'Experimental comparison of triangle and tetrad tests on Apple juice' at Chapman University Student Research day.
Kityanun (Kristy) Angkinand 8634 Cranford Ave., Sun Valley, CA 91352 Email: kityanun@gmail.com Mobile: (909) 224-1627
SUMMARY OF QUALIFICATIONS
Five years of progressive experience in scientific laboratory research with emphasis on food research in the past two years Graduate level education with honors accentuating in science of food and consumer relations Proven professional skills in problem solving, detail-oriented, technical, operational analysis, and presentation
EDUCATION California State University, Northridge (2012-2014) Master of Science in Family and Consumer Sciences, Food Science GPA: 3.96 with honors Thesis “Lipid and Protein Oxidation Inhibition of Lyophilized Coffee in Beef Muscle Through the Interaction with Beef Proteins”, in cooperation with Chapman University
Chulalongkorn University, Bangkok, Thailand (2004-2008) Bachelor of Science in Marine Science GPA: 3.41 with 2nd class honors Project “Influence of Music on the Growth of Shrimp Larvae Litopenaeus vannamei” with 2nd prize of poster presentation and 4th prize of oral presentation competition in biological field at the 2008 Science Forum
SKILLS
High performance liquid chromatography Gas chromatography UV-Visible Fluorescence spectroscopy pH Meter Titration Filtration
Coating Shelf-life testing Gel electrophoresis DNA & RNA extraction PCR Streaking, plating, pouring Biological media preparation
WORK EXPERIENCE Pacific Coast Analytical Services, Sylmar, CA (Spring 2014) Food microbiologist intern Assisted in microbial contamination testing in various food samples (e.g., water, nuts, milk, snack) and plant environment using EPA recommended methods Prepared media and broth to use in pathogen testing as required Ensured adequate and appropriate maintenance, cleaning, and sanitizing of facilities and equipment California State University, Northridge (Fall 2013) Food science lab assistant Advised students in cooking and testing physical, chemical and biological properties of various food ingredients and products (e.g., grains, meats, bread, veggie, eggs, milk) Ensured that ingredients and equipment supplies are sufficient for weekly classes Ensured that labs are properly sanitized and maintained
Kityanun (Kristy) Angkinand (continued) 8634 Cranford Ave., Sun Valley, CA 91352 Email: kityanun@gmail.com Mobile: (909) 224-1627
Chavanaphat Co., Ltd., Pathum thani, Thailand (April – May 2012) R&D food technologist intern Modified confectionery products from discarded ingredients to reduce waste and save cost Resolved a problem of high moisture in tamarind-candy product by decreasing water activity and using coating technique Assisted in a sensory testing of new developed products Responsible in checking and reporting products’ shelf-life in cooperation with QC department SyAqua Siam Co. Ltd., Bankokm Thailand (2008-2011) Assistant scientist Designed and conducted experiment to evaluate tolerance of shrimp from viral diseases in breeding program Performed PCR tests to check viral contamination in shrimp culture farms routinely Coordinated with four Indonesian farm sites to collect and summarize Health Monitoring Program’ reports Monitored the maintainable of lab supplies, reagents and proper disposal of hazardous materials Charoen Pokphand Foods Public Co., Ltd., Trat, Thailand (October 2006) Scientist intern, Shrimp Culture Farm and Hatcheries Provided support and assistance in plankton aquaculture Evaluated the quality of plankton, shrimp, and water in shrimp culture farm and hatcheries
EXTRA-CURRICULAR ACTIVITIES
Current member of Institute of Food Technologists (IFT), Southern California Institute of Food Technologists (SCIFT), and Food Industry Business Roundtable (FIBR) Certificate of completion basic good manufacturing practices training course for food processing, Nov 8, 2014 Thesis’ poster presentation at SCIFTS’ meeting, May 21, 2014 Assisted with setup and reception at SCIFTS’ Suppliers’ Night Expo, March 2014-2015 Tutor for the class of Research Method at California State University, Northridge, Spring 2014 Editor of “Why? Mud Flat”, a scientific comic book, Nanmeebooks Co.,Ltd, Bangkok, Thailand, Fall 2011 Led the academic section of a group of Marine Camp’s undergraduate students, Chulalongkorn University, Bangkok, Thailand, 2007.
EMMA GOTTSCHALL 3906 Hathaway Ave, Unit 672, Long Beach, CA 90815 www.linkedin.com/in/emmagottschall emma.gottschall@gmail.com 201-982-3229
EDUCATION Chapman University M.S. Food Science Expected graduation January 2016
Boston University B.A. Biochemistry and Molecular Biology May 2013
EXPERIENCE Taco Bell | Irvine, CA Trained Sensory Panelist January 2015 – Present
Maintain sensory acuity
Perform sensory tests (SQS, Food Profiling)
Knowledge Bank | Huntington Beach, CA Intern October 2014 – Present
Perform label reviews for conventional foods as well as dietary supplements.
Understand Food regulations related to manufacture and packaging of conventional foods and dietary supplements
Use software (Axxya Nutritionist Pro) to develop Nutrition Facts Panels
Addgene, Inc. | Cambridge, MA Laboratory Technician January 2013 – August 2014
Use Addgene’s Lab Information Management System (LIMS) to track new deposits and orders.
Prepare samples for shipment, print order fulfillment documents, and process shipments.
Perform quality control including: DNA mini-preps, restriction digests, and sequence analysis.
Transform DNA into bacteria, grow and store bacteria as glycerol stocks.
Redesign LIMS to increase traceability and streamline lab operations.
Laboratory Intern March 2012 – January 2013
Prepare LB agar plates and stabs, autoclave equipment, print and organize shipping materials, and pack shipments.
AWARDS Recipient of the 2015 California League of Food Processors University Scholarship
LAB SKILLS Column Chromatography, TLC, Gel Electrophoresis, Titration, Mini and Maxi Preps, Transformations/ Transfections, HPLC, Restriction Enzyme Digests, Sub Cloning, DNA Sequencing, PCR, Western Blot, SDS-PAGE, Fluorescence Microscopy, Brightfield Microscopy, Live Tissue Culture
OTHER SKILLS Microsoft Office 2013 (Word, Excel, PowerPoint), SIMS, Nutritionist Pro (Axxya)
Tiffany A. Hashimoto 1910 W. Palmyra Ave. #91 Orange, CA 92868 (310) 947-4436 • tiffhashi@gmail.com
Education Chapman University, Orange, CA M.S. Food Science
Food Science Graduate Fellowship Thesis: "Effects of Degree of Roast and Application Form of Incorporated Coffee on Inhibition of Oxidation in Raw Refrigerated Minced Pork and Sensory Analysis of Cooked Pork Patties with Added Coffee" Advisor: Lilian Were, PhD.
University of Southern California, Los Angeles, CA Engineering
Prospective graduation in May 2015 Cumulative GPA 3.56
Graduated in May 2013 B.S. Chemical Cumulative GPA 3.14
USC Presidential Scholarship National Merit Finalist Scholarship
Experience Chapman University, Orange, CA Graduate Student Researcher
February 2014-Present
Developed research project and executed preliminary and final trials Analyzed oxidation products in aging meat with GC and other chemical assays Repaired and maintained purge-and-trap sample concentrator and GC machine Organized and conducted sensory evaluations using tetrad and hedonic methods
Marukai Corporation, Los Angeles, CA
June-August 2013
Cashier
Assisted customers with grocery purchases, information, and product selection Balanced cash drawer with consistent accuracy Maintained a friendly environment and provided excellent customer service
The Aerospace Corporation, El Segundo, CA Propulsion Science Laboratory
Assisted in the development of hybrid rocket fuels Prepared and molded motors with various chemical additives for testing Operated particle impact tube and collected valuable data Analyzed and evaluated particle visualization techniques
Other
IFT Student Member Certified in: Hazard Analysis Critical Control Points (HACCP) Basic Good Manufacturing Practices (GMP) Sanitation Standard Operating Procedures (SSOP)
Summer 2010/2011
Alexander Hoang Irvine, CA (408) 838-0937 hoang135@mail.chapman.edu
EDUCATION Chapman University
Orange, CA
Master of Science, Food Science
May 2017
University of California, Irvine
Irvine, CA
Bachelor of Science, Biological Sciences
June 2014
WORK EXPERIENCE Taco Bell Corporate
Irvine, CA
Nutrition and Product Development Intern March 2015 - Present Provide support on Clean Label project to remove “unhealthy” additives from menu items Provide cross-functional support to Food and Beverage Innovation Team (FBIT) on various projects Publish weekly nutrition news to update on industry trends, competitors, and new developments Work with sensory team to conduct sensory tests with trained panelists
Village Green Foods
Irvine, CA
QA Intern December 2014 – Present Verify accurate, transparent ingredient label specifications as compliant with federal regulations Assist in preparation of products to be made on production floor using sanitary techniques Manage database to maintain quality documentation of all product changes and additions Participate in taste tests daily to uphold standard of quality across all products
Covidien, ev3 Neurovascular
Irvine, CA
Professional Affairs and Clinical Education (PACE) Coordinator September 2014 – January 2015 Spearheaded the information management of Covidien physician database Heartbeat Experts (HBE) Proposed new ideas for the development and streamlining of HBE user interface Collaborated with key Covidien employees to implement cross-department functionality of HBE Created HBE training slide deck on PowerPoint to facilitate division-wide instruction and usage
LEADERSHIP EXPERIENCE Lambda Theta Delta
Irvine, CA
President May 2013 – May 2014 Managed and delegated responsibilities to 14 board members and ensured completion of their tasks Coordinated +20 events including philanthropies, fundraisers, mixers, and professional workshops Maintained external relations weekly with administrative faculty and campus resource centers Organized 5 educational workshops regarding the Asian-American experience at UCI
RESEARCH EXPERIENCE Kailen Mooney Lab
Irvine, CA Student
Researcher – Ecology and Evolution September 2013 – June 2014 Prepared plant samples for carbon and nitrogen analysis using laboratory aseptic techniques Inspected plant samples to be omitted from results in order to preserve experimental integrity Extracted terpene from plant samples with hexane to analyze plant defense chemistry Collected plant samples from field site meticulously to avoid contamination from environment
SKILLS/INTERESTS/AWARDS
Skills: Microsoft Office, Quality Assurance, Brix, Viscosity, Sensory and Shelf-Life Testing Membership: Southern California Institute of Food Technologists (SCiftS), Chapman University Food Science and Nutrition Student Association (FSNSA) Award: 2014-15 Chapman University Food Science Graduate Fellowship
Akanksha Jain 1010 E Palm Ave, Orange, CA, 92866 (954) 299-7620, jain.akanksha.1990@gmail.com
OBJECTIVE To obtain a position in the food industry, that demands creativity, technical knowledge and skills
EDUCATION Masters of Science in Food Science [Estimated: May 2015] Chapman University –Orange, California
Bachelors of Technology in Biotechnology [June 2012] Kurukshetra University – Haryana, India
PROJECTS AND TRAININGS Effects of Gamma Irradiation on softening and enzymatic activity in Chandler Pummelos [March 2015-Present] Under the guidance of Dr. Lilian Were, Chapman University-Orange, California The effects of Gamma Irradiation on the activity of enzymes responsible for softening, and correlate the changes in enzymatic activity to textural softening in irradiated Pummelos
Effects of Phytosanitary Irradiation on the quality of Pummelos [Feb 2014-Present] Under the guidance of Dr. Anuradha Prakash, Chapman University – Orange, California The effects of phytosanitary Gamma Irradiation (150 Gy and 1000 Gy) on the physiological and chemical properties of Chandler and Sarawak Pummelos are investigated.
GMP, SSOP and HACCP Training [March-May 2014] Professional training by Mr. Mas Hori, Member of Food Industry Business Round Table [FIBR] Chapman University – Orange, California
Phylogenetic study and secondary structure prediction of Pyruvate Kinase [Jan-May 2012] Kurukshetra University – Haryana, India Bioinformatics tools CLUSTALW and GOR IV were used to study the secondary structure of enzyme “Pyruvate Kinase”.
Molecular Analysis of Transgenic Tomato [Jun-Aug 2011] National Bureau of Plant Genetic Resources – New Delhi, India Forty tomato plants were checked for the expression of the Npt2 Gene; the gene was transferred to the transgenic plant for increasing Stress tolerance and for Delayed ripening.
SKILLS Computer Skills PCR (Polymerase Chain Reaction)
Laboratory Skills Shelf life testing
Culinary Skills
Akanksha Jain (continued) 1010 E Palm Ave, Orange, CA, 92866 (954) 299-7620, jain.akanksha.1990@gmail.com
ACCOMPLISHMENTS USDA-APHIS Chapman University Food Irradiation workshop-March 25-26, 2015; Food Entrepreneur’s WorkshopSeptember 26-27, 2014 Treasurer and Event planner of the Food Science Club of the department of Food Science and Nutrition at Chapman University. Active volunteer at many events including the SCIFTs (Supplier's Night) and at the Orange County food bank. I was also the student monitor at the IFT 2014-Annual Food Expo in New Orleans. A well-written article on the use of Lactic acid bacteria as a food preservative and as an aflatoxin detoxifier.
Katrina Jully 21042 Kensington Ln. Lake Forest, CA 92630 714.307.5676 katrina.jully@gmail.com
OBJECTIVE Obtain a position in the food industry where I can utilize my knowledge in food science and integrate my chemistry background while gaining experience in the field.
CAREER PROFILE
Good Manufacturing Practice (GMP) certified Sanitary Standard Operating Procedure (SSOP) certified Hazard Analysis Critical Control Point (HACCP) certified Two years of experience in a medical diagnostics lab Three years of experience in a chemistry lab environment Conducted independent research for undergraduate and graduate programs
EDUCATION Masters of Science in Food Science
Anticipated Graduation May 2015
Chapman University—Orange, California
Cumulative GPA: 3.75 Recipient of 2013-2014 Graduate Student Fellowship Active Member of Food Science and Nutrition Student Association (FSNSA) Thesis in progress: “Effects of whole ground, lyophilized brew, and spent coffee with varying roast degrees on protein and lipid oxidation in frozen cooked pork patties and frozen raw minced pork meat stored under modified atmosphere packaging”
Bachelors of Science in Chemistry; minor in Psychology
May 2011
California State University, Fullerton—Fullerton, California
Dean's List (3.5+GPA / Semester) (College of Natural Science and Mathematics) Member of the Louis Stokes Alliances for Minority Participation (LSAMP) Program Conducted independent research entitled “Drug Synthesis: Manipulating the Wnt Signaling Pathway to Preserve the Pluripotency of Stem Cells”
PROFESSIONAL EXPERIENCE Quoc Viet Foods, Orange, CA
April 2014- Present
Food Technologist (Part time) Quoc Viet Foods primarily manufactures Vietnamese soup bases, seasonings, and smoothies. In addition, Quoc Viet Foods repackages and distributes a number of organic and non-organic coffees and teas.
Facilitate the collection of samples of various raw ingredients and finished products Perform physical testing and if appropriate, chemical analysis on raw ingredients and finished products Provide support to the technical director with QA/QC, research and development, product reformulation projects Observe facilities and employees to ensure production line is running effectively and safely
PROFESSIONAL EXPERIENCE (continued) Quest Diagnostics, San Juan Capistrano, CA
January 2012 – August 2013
Lab Associate in Special Chemistry (Full time) [January 2013 – August 2013] Special Chemistry lab specializes in radioimmunoassays (RIA) which measures the concentrations of antigens by use of antibodies. The lab encompassed over 100+ different assays, including some electrochemiluminescence assays.
Assisted CLS with preparation for daily assays; responsible for the preparation of a total of 11 different assays Performed daily inspection and maintenance of gamma counters Supported upper management with the organization and preparation of impending audits
Lab Associate in LC Core (Full time) [January 2012- January 2013] LC Core lab determined the Vitamin D levels of patients’ samples sent through from multiple clients.
Worked with minimal supervision at the highest efficiency and precision Responsible for protocol making, extractions, and transferring samples during grave-yard shift Created system with a two-man unit to process over 11,000 samples daily; organized protocols and racks of samples, refilled stations, etc. to maximize production through a 10 hour day Aliquoted blanks and controls used in the extraction process Trained on proper usage of LC/MS/MS including loading samples onto the instrument and preparation of reagents used Performed daily decontamination and maintenance for Perkins Elmer multi-tip Janus liquid handling system, centrifuges, and Fanuc robot Assisted CLS with reporting assays exceeding the minimum number required—minimum 10 assays per 8 hour day; reviewed on average 20 assays per 8 hour day
OTHER EXPERIENCES
Student member of Food Industry Business Roundtable (FIBR), Institute of Food Technologist (IFT), and Southern California Institute of Food Technologist (SCiftS) (Since 2014) Volunteered at a meal packing event organized through the “Stop Hunger Now” Program (January 2014) Attended and volunteered at the Phytosanitary Irradiation for Fresh Produce workshop held at Chapman University (March 2014) Attended and volunteered at the ASQ West Coast Quality and Safety Conference (June 2014) Attended Fresh Summit Convention/Expo held by the Produce Marketing Association (October 2014) Attended and volunteered at Suppliers Night held by SCiftS (March 2015) Presenting technical research entitled “Effects of Varying Roast Degree and Application Form of Coffee on Oxidation in Frozen Raw Minced Pork Meat Stored Under Modified Atmosphere Packaging” at the 75th annual IFT meeting in Chicago, Il (July 2015)
SKILLS
Familiarity with high performance liquid chromatography (HPLC) and gas chromatography (GC) Dedicated and hardworking, with a drive to produce results Strong communicator with ability to motivate diverse groups to work together Systematic and organized in the workplace Detail-oriented while operating at the highest efficiency Proficient at Microsoft Word, Excel, and Powerpoint
DAWN E. KANE Aliso Viejo, CA • 92656 949-290-7189 • DawnEKane@cox.net
PROFESSIONAL SUMMARY Enthusiastic and reliable individual graduating with a Master’s Degree in Food Science with a background in quality assurance and control. Strong passion for the food industry with excellent communication skills developed through 8+ years as a registered nurse.
EDUCATION Chapman University, Orange, CA MS Food Science, expected graduation May 2015
Food Industry Business Roundtable Certifications
Saddleback College, Mission Viejo, CA
Basic Good Manufacturing Practices (GMP) Sanitation Standard Operating Procedures (SSOP) Hazard Analysis Critical Control Points (HACCP) Active member of IFT, SCiftS, AC
ADN Nursing
Art Center College of Design, Pasadena, CA BFA Illustration
LEADERSHIP Vice President
May 2014 – Present
Food Science and Nutrition Student Association (FSNSA), Chapman University, Orange, CA o Reached out to industry professionals to attend professional development workshops at Chapman o Encouraged student members to think critically during discussions of the food industry portrayed in film o Offered support to executive officers by completing tasks efficiently and assisting on other projects
Team Leader for Medical Mission to Belize
June 2009
Belize City, Belize o Led a team of nurses performing medical assessments and treatments on rural villagers and 400+ children. o Coordinated all aspects of medical mission work with Equity House, Belize o Secured medical supplies and travel arrangements required for a successful project assignment
EXPERIENCE Quality Assurance and Quality Control Technician
November 2013 – February 2015
Village Green Foods, Irvine, CA o Ensure quality control by conducting daily product testing, microbiological and organoleptic analysis o Maintained critical documents by organizing HACCP files, label verifications and an ingredient database o Collaborated with outside laboratories to ensure quality tests were completed by established deadlines
PACU/Pre-Op RN
December 2011 – December 2012
D.I.S.C. Surgical Center Newport Beach & Marina del Rey, CA o Bridged the communication gap between interdisciplinary staff to address any concerns regarding treatment o Prepared pre-operative patients for surgery in a fast paced environment o Maintained extensive HIPAA code with high privacy clients, while practicing excellent continuity of care
PACU / Pre-Op RN / Concierge Manager
August 2004 – October 2009
Renaissance Surgical Arts at Newport Harbor, Costa Mesa, CA o Implemented new policies and procedures to increase cost efficiency through role as Concierge Manager o Demonstrated to patients and family members the proper way to recover from their specific procedure o Supervised employees and collaborated with management staff to implement the liaison team between patients, family and medical team. This reduced costs by expediting recovery times.
Stella Hongyu Pan 145N. Batavia St. Orange, CA, United States, 92868 | 714-343-5058 | pan112@mail.chapman.edu
EDUCATION CHAPMAN UNIVERSITY, GEORGE L. ARGYROS SCHOOL OF BUSINESS & ECONOMICS Master of Business Administration
Orange, CA May 2015
CHAPMAN UNIVERISTY, SCHIMID COLLEGE OF SCIENCE & TECHNOLOGY Master of Science, Food Science
Orange, CA May 2014
Activity: Designed a HACCP plan for one fruit juice food company; Launched a sensory evaluation activity R&D: The utilization of natural colorant in hard candy to provide blue color
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY Bachelor of Engineering, Food Safety and Quality
Changsha, CHINA June 2012
Awards: Award for excellent member in student union Activities: Member of Student Union, Member of Association Union Research: The Optimal Manufacturing Process of Bamboo Shoots Dietary Fiber Tablet
EXPERIENCE Uni-president Lab Technician – Intern
Utilized analytical equipment for conducting quality test for raw materials and final products Evaluated and developed detecting process improvements, following all facility and nation regulations Evaluated consumer complaints with continuous monitoring of complaint activity, review corrective actions, etc.
Ying&Yang Living R&D for healthy food recipe
Changsha, China May 2012 – August 2012
Inspected incoming materials and food samples to ensure met the regulatory of FDA, SQF, and other regulations Maintained lab area clean and operational, and calibrated equipment to ensure it ran appropriately Completed data analyst reports and all documentations Verify and validate accuracy of ingredient, nutritional, and all other information on food label
Hunan Entry-Exit Inspection and Quarantine Bureau Assistant of Food Lab Technician
Kunming, China May 2013 – July 2013
Collected and summarized customer’s information, risk reference, and tailored financial products based on customer’s risk appetite Assisted manager to make financial product investment plans for superior clients and provided basic financial information about financial investments to help clients choose their desired financial products
Administration of Quality and Technology Supervision of Hunan Province Inspector of Food Quality and Safety
Los Alamitos, CA August 2014 – September 2014
Developed health food recipe based on the preference of target customers Prepared raw materials and ran several trials in the kitchen to investigate best recipe without sacrificing taste
China Minsheng Bank Financial manager assistant
Kunming, China December 2014 – January 2015
Changsha, China May 2011 – September 2011
Performed quality and safety tests for raw materials and final products Procure technical documentation for new raw materials Maintained lab area clean and met sanitation standards Maintained quality and safety related documents and also recorded and analyzed detecting results
Stella Hongyu Pan (continued) 145N. Batavia St. Orange, CA, United States, 92868 | 714-343-5058 | pan112@mail.chapman.edu
Nanshan Bywise Corporation Assistant in Marketing Department
Changsha, China May 2010 – September 2010
Utilized both internal company information system and external information source to identify the target customers Analyzed the preference of target customers, and share these information to R&D department, assisted them to develop new product that meet customer needs Forecasted future sales of products by using Excel, and analyzed data, ensure these data are reliable and applicable Created a strategic marketing plan for a new product launch which resulted in number 1 sales of that product in that quarter
DISTINCTIONS Languages: Mandarin Chinese (Native Fluency), English (Fluency) Interests: Reading, Yoga, Swimming, Travelling, Eating ethnic foods
TECHNICAL SKILLS HACCP, GMP, TQM, SQF, GFSI, SQL, FDMA, SOP, ISO, Six Sigma, Lean management, laboratory equipment, Internal/External audits, Kosher, Microsoft Excel, Microsoft PowerPoint, word, SAS
DHWANI PATEL 1010 E Palm Ave Orange, CA 92866
patel207@mail.chapman.edu (714)-767-6417
EDUCATION MS in Food Science (August 2013-Present) Chapman University, Orange, CA Relevant coursework – Food Processing and Preservation, Food Product Development, Sensory Evaluation of foods, Food Chemistry, Quality assurance and quality control, Government Regulations, Research Methods, Food microbiology, Medical Nutrition Therapy, Community voices-Documentary Film
Bachelors in Pharmacy (August 2008-May 2012) K.B Raval college of Pharmacy, Gujarat, India Relevant coursework – Biochemistry, Microbiology, Chemistry
EXPERIENCE Gayatri Enterprise, Gujarat, India Internship
Dec 2012-July 2013
Supervised the processing line for spices especially powdered chili. Improved the packaging from HDPE bags to vacuum packaging.
AIESEC, Ahmedabad, Gujarat, India Organizing committee
Sept 2012-Nov 2012
Helped organizing events ‘Run for a cause’ and ‘Balkalakar’. Helped in acquiring funds for the events.
Biocare remedies Pvt. Ltd, Gandhinagar, Gujarat, India Training (1 month)
Dec 2011-Jan 2012
Production and quality control of different pharmaceutical formulations (tablets, capsules, syrups, ointments).
SKILLS
HACCP, GMP and SSOP professional training (March - May 2014) by Mr.Masaki Hori, retired CA DPH FDB Supervising Investigator and a member of Food Industry Business Round Table (FIBR) at Chapman University. Computer skills: MS Word, Excel, PowerPoint, SIMS, Genesis. Laboratory skills: Microbiological techniques like staining, plating, microscopy, isolation and identification of different microorganisms, pH meter, UV/Vis spectrophotometer, HPLC, GC.
ACADEMIC PROJECTS AND COURSES
Documentary Film on Food Waste Feb 2015-Present Developing an entree for Garden Grove School District that meets the guidelines of National School Lunch Program (NSLP) Sept 2014-Dec 2014 Sensory evaluation of potato chips using TETRAD technique Sept 2014-Dec 2014 Better Process Control School conducted at Chapman University March 24-27, 2014 Effect of various phytosanitary treatments on phenolic levels and antioxidant activity in strawberries. Feb 2014-May 2014 Food Entrepreneurship workshop held at Chapman University Sept 27-28, 2013 Paper on ‘Role of vitamins in modifying the natural course of Alzheimer’s disease and delaying the cognitive decline’
COMMUNITY INVLOVMENT
Chapman Food Science and nutrition club-FSNSA (Photographer for the club). Member of Food Industry Business Roundtable (FIBR). Member of Institute of Food Technologists (IFT). Participated in 4th and 5th annual Chili cook off. Won Best Flavor award at International Food Fair. Volunteered for IFTSA day of service at Orange County Food Bank. Represented Chapman University at Susan Komen race for cure for breast cancer.
Adam Perestam 30565 Palos Verdes Drive East, Rancho Palos Verdes, CA 90275 (310) 408-5334 – adamperestam@yahoo.com
Objective:
To obtain a quality assurance or quality control position with a progressive food manufacturing company that ensures products and ingredients are manufactured correctly, while meeting safety and quality regulations.
Education:
M.S. Food Science Chapman University, Orange, CA
Expected Graduation May 2016
B.A. American Studies University of California, Santa Cruz, CA Relevant Coursework:
June 2011
Organic Chemistry, Food Chemistry, Processing and Preservation, Microbiology, Statistics, Clinical and Human Nutrition
Skills:
• • • •
Experience:
Quality Assurance Intern/R&D Consultant
Proficient in Microsoft Suite pH Meter Streaking, Plating, Pouring Quantitative Analysis (QC)
• • • •
Aseptic Technique Titration Filtration Gas Chromatography (GC)
Oct 2014-Dec 2014
Galardi Group, Irvine, CA Assisted with research and development of new products Confirmed that store and R&D products were of the highest quality via quality assurance Reviewed specifications of the company's food distributors
Dietary Department Food Services
2011-2013
Providence Little Company of Mary, San Pedro, CA Prepared a variety of foods according to care plans, dietary guidelines, and patient preferences Assisted cooks, bakers and chefs in preparing and cooking meats, vegetables and other foods according to dietary food safety standards
Other Experience:
Certified Personal Trainer
Feb-Sept 2014
LA Fitness, Torrance, CA Created and modified workout programs for clients based on their individual goals, age, health history, and fitness level Taught clients the most effective and efficient weight and cardiovascular training techniques Communicated holistic view of health & fitness by explaining the science and relationship between exercise/fitness and nutrition
Organizations:
Volunteer:
Member, Institute of Food Technologists (IFT) National Academy of Sports Medicine (NASM), Certified Personal Trainer Certified Regional Referee, Region 10, Palos Verdes, CA Coach, Boys U-14 soccer team, American Youth Soccer Organization (AYSO) Region 10, Palos Verdes Peninsula
2015 2014-2015 2006-2007
Jeff Rickel Scholarship Award (2007), UCSC, College Eight Committee coordinating and planning monthly events (2008-2009), 4-H Club member
SOPHIA J. POLLACK 3051 Danalda Drive Los Angeles, CA 90064 ~ +1 (310) 849-7503 ~ sophia@thepollacks.com
EDUCATION Chapman University Master of Science, Food Science (MSFS), May 2016 Master of Business Administration (MBA), May 2016 MSFS Thesis, Use of DNA Mini-Barcoding Combined with Next-Generation Sequencing to Identify Fish Misbranding in Mixed-Species Products
Ecole Superior de Cuisine Français-Ferrandi (ESCF-Ferrandi), Paris, France Certificate, Culinary Arts, April 2012 Loyola Marymount University (LMU), Los Angeles, CA Bachelor of Science, Biology, May 2011 GPA: 3.51 Senior Thesis, Lupine Recruitment in a Dune Restoration at the Ballona Wetlands Tri-Beta Biological Honors Society
EMPLOYMENT August 2013-September 2013 Commis de Patisserie
Helped in preparations for opening Advised on menu selection Recipe testing
April 2013-June 2013 Part-time Chef de Parti
Agape Substance - Paris, France
Controlled inventory Effectively managed all other interns and the prep kitchen Identified and classified herbs and flowers Worked efficiently on the line at the cold and dessert stations Performed modern culinary techniques such as sous vide, spherification, and impregnation
July 2010 – July 2011 Baker
Agape (1 star Michelin) - Paris, France
Managed all cold section preparation and service Delivered well executed dishes and maintained customer service while working in a fast-paced environment
January 2012-July 2012 Chief Intern
Le 6 Paul Bert - Paris, France
Developed and executed original desserts to serve to clients Prepared all garnish for main dishes Fish preparation such as descaling, cleaning, fileting, and deboning
November 2012-December 2012 Commis de Cuisine
Fish La Boisonnerie - Paris, France
Cold section, dessert, garnish and meat preparation Ability to work proficiently in many different stations such as: fish, garniture, dessert, and cold stations Deboned whole animals such as lamb and pork into cuts for service to clients
January 2013-April 2013 Commis de Cuisine, Chef de Parti of Patisserie
Claire de Lune - Tokyo, Japan
Hotcakes Bakes - Culver City, CA
Daily preparation of pastries such as cakes, canelés, French macaroons, tarts, croissants Designed cakes, developed recipes, resolved customer issues, and facilitated delivery service
SOPHIA J. POLLACK (continued) 3051 Danalda Drive Los Angeles, CA 90064 ~ +1 (310) 849-7503 ~ sophia@thepollacks.com
RESEARCH EXPERIENCE September 2014-Present Use of DNA Mini-Barcoding Combined with Next-Generation Sequencing to Identify Fish Misbranding in Mixed-Species Products Research Assistant to Dr. Rosalee Hellberg January 2009-May 2011 Lupine Recruitment in a Dune Restoration of the Ballona Wetlands Research Assistant to Dr. Philippa P. Drennan March 2011, May 2011 LMU Undergraduate Research Symposium, Southern California Academy of Sciences (SCAS) Symposium
ADDITIONAL INFORMATION Skills:
ServeSafe Certified (September 2010) Proficient in Spanish and French, Basic Japanese and American Sign Language (ASL)
Hobbies:
SCUBA diving (PADI Advanced certified), competitive ballroom dancing, makeup design, blogging, languages
Blogs:
www.chef75006.tumblr.com; sophialieujaune.wordpress.com
Awards:
The Leighton Winesburg Technical Theatre Award
CHARLES A. QUINTO quint131@mail.chapman.edu
EDUCATION CHAPMAN UNIVERSITY Master of Science, Food Science
Orange, CA May 2015
FOOD INDUSTRY BUSINESS ROUNDTABLE (FIBR) Training Certifications
Los Angeles, CA 2014
Basic Good Manufacturing Practices (GMP) Sanitation Standard Operating Procedures (SSOP) Hazard Analysis Critical Control Point (HACCP)
UNIVERSITY OF CALIFORNIA, SAN DIEGO Bachelor of Science, Molecular Biology
La Jolla, CA 2007-2009
EXPERIENCE Starlite Cuisine Research and Development Assistant
Los Alamitos, CA January 2014-present
Developed and tested formulations for vegan and gluten free Mexican products based on desired specifications Provided guidance to production for implementation of formulations and investigated existing concerns Managed food photography to ensure products were aesthetically pleasing and completed sensory evaluations of trials
Pathway Genomics Research Associate
Sorrento Valley, CA 2011-2013
Promoted to Research Associate to generate genotyping data using microarray technology for genetic reports Managed projects by establishing requirements, performing quality assurance and communicating with departments Authored Standard Operating Procedures for the laboratory and designed templates according to regulations
Specimen Accessioner
2010-2011
Accessioned saliva specimens in the Laboratory Information Management System upon receipt Ensured preventive maintenance was completed on time by scheduling vendor calibrations for laboratory equipment Communicated with supervisors, client services and coworkers to resolve issues quickly and efficiently
SALK Institute Student Intern
La Jolla, CA January 2009-June 2009
Assisted post doc in the identification of proteins involved with DNA damage repair by performing cytotoxic assays Collected and interpreted data to compose a research paper regarding cancer and chemotherapeutic drugs Presented research at an undergraduate symposium to faculty and peers for the Faculty Mentor Program
ADDITIONAL INFORMATION FOOD SCIENCE AND NUTRITION STUDENT ASSOCIATION (CHAPMAN UNIVERSITY) President
Orange, CA May 2014-present
Encouraged members to develop professionally by offering workshops focused on resume building and networking Generated renewed interest by launching monthly documentary forums and collaborating with student organizations Increased efficiency of disseminating information by restructuring the blog to display upcoming events
Jie Ren 370 N Milford St. Orange, CA 92867
Phone Number: (714) 872-2027 Email: ren102@mail.chapman.edu
EDUCATION M.S. Food Science
September 2013 – present
Chapman University, Orange, CA GPA: 3.6/4.0 Relevant Coursework: Food Engineering, Food Processing and Preservation, Food Microbiology/Lab, Food Product Development, Quality Control and Assurance, Food Chemistry/Lab, Food Flavors
B.S. Food Science and Engineering B.A. Finance
September 2007 – June 2011 March 2008 – June 2011
Northeast Agricultural University, Harbin, China GPA: 3.0/4.0 Recipient of Foreign Language Scholarship Graduation Project: The Research of the Effect of Emulsification Conditions on Emulsion
FOOD SCIENCE EXPERIENCE QA & Innovation Specialist at Balance Foods, Inc. www.balancesnax.com
Completion of Produce 101 at Ready Pac Foods, Inc.
January 2014
On-site training of GMP, HACCP, produce R&D, quality assurance, and quality control. Practical experience of producing packaged fresh fruits and vegetables.
Dairy Production Intern at Wondersun Dairy Co., Ltd. China
July 2014 – Current
Fully responsible for the scheduling, supervising, and managing of the QA department Participated in the 3rd-party audit. Managing the QA department and training the QA technicians Formulated snack seasonings and developed new snack items
February 2011 – June 2011
Accurate monitoring and recording of parameters to meet federal guidelines of liquid milk processing from raw to finished product. Hands-on practice of operating the entire production line of liquid milk, from the milk collection to the final packaging.
LEADERSHIP EXPERIENCE Student Team Project Director, Enactus NEAU http://www.enactus.org/
November 2008 – May 2009
Developed, directed and implemented program designed to enable unemployed women seeking career and/or entrepreneur opportunities in food industry. Collaborated in preparation and presentation of team report spanning project development to outcomes for regional competition. Worked with team members to create thorough and precise annual report of project.
ORGANIZATIONS/Certifications
GMP Certified Institute of Food Technologies, Member Food Industry Business Roundtable, Member Food Science Club, Member
ADDITIONAL INFO Piano Certified Grade 8, proficiency in Microsoft Office, Mac OS.
KARINA RODRIGUEZ 1455 Redondo Ave. Long Beach CA, 907804 (925) 719-5122 Karina.C.Rodriguez@gmail.com
EDUCATION Food Science M.S.
August 2015
Chapman University, Orange, California
Chapman University 2015 College Bowl Regional Champion Recipient of the FIBR-ASQ Student Scholarship Recipient of the National Association of Flavors and Food-Ingredient Systems Scholarship
Relevant Coursework: Quality Control and Assurance, Government Regulations of Foods, Food Microbiology, Food Processing and Preservation, Food Chemistry
Culinary Arts
June 2008-July 2011
Diablo Valley College, Pleasant Hill, California Relevant Coursework: Supervisory Management in Food Services, Safety and Sanitation
Integral Liberal Arts B.A.
May 2006
Saint Mary’s College of California, Moraga, California A liberal arts degree that pursues the classical studies.
CERTIFICATIONS
FIBR with Mas Hori & Associates Basic GMP, SSOP, and HACCP Training Courses for Food Processing
FOOD INDUSTRY EXPERIENCE Laboratory Assistant Anuradha Prakash, Advisor Chapman University, Orange, California
May 2014-Present
Independent Study: Effects of Commercial Irradiation and Methyl Bromide Fumigation on the Quality of Blueberries Shipped from Georgia to California Thesis: Effects of Packaging and Commercial Irradiation on the Quality and Shelf Life of Navel Oranges Additional Projects: Effects of Commercial Irradiation on the Quality and Shelf life of Strawberries, Chandler and Sarawak Pummelos, and Seedless Kishu Mandarins Provide research analysis of various fresh fruit commodities under guidance and funding of the USDA Grade the physical effects of irradiation using various dose levels assigned by federal regulations Monitor chemical effects of fruit by measuring total soluble solids, titratable acidity, moisture and juice content, phenolic compounds and organic acids using an HPLC machine, and texture changes using T.A. texture analyzer Create and conduct sensory analysis to measure overall liking of the various treatments
Seasonal Customer Service Representative and Dog Treat Baker Just Food for Dogs, Newport Beach, California
December 2011-January 2012
Confer with head chef to ensure proper coordination of baking and packaging schedule by maintaining records Bake dog treats meeting industry standards fit for human consumption
ADDITIONAL INDUSTRY EXPERIENCE
Food Consultant for the Little Mermaid Smokehouse Catering for Concours D’Elegance and player’s tent for U.S. Open at Pebble Beach Volunteer and occasional food preparer of the Women’s Day-Time Drop-In Center shelter in Berkeley Integral Program Junior Class Social Chair; and kitchen food preparer for concessions Food preparation and assembly to seniors for the Winters Community Center
2015 2011 2004 2004-2005 2000
LEADERSHIP EXPERIENCE
Southern California Institute of Food Technologists Supplier’s Night Expo volunteer FIBR Student Member Volunteer for A Taste of FIBR Showcase & Awards and Chinese New Year Networking Mixer Produce Marketing Association Foundation for industry talent Chapman University student representative
2015 2014-Present 2014
Brandon Roth 764 N. Westridge Ave. Glendora, California 91741
Telephone (626) 325-4880 Broth144@gmail.com
OBJECTIVE To obtain a full time position that will allow me to utilize my organizational and analytical skills. I am a highly motivated team player with a strong work ethic and a very high level of personal integrity.
EDUCATION Sept 2014-current MS Food Science candidate - Chapman University (expected graduation 2017) 2011– 2013 Pre-Requisite coursework o General Chemistry with Laboratory: (chm 121- Grade B),(chm121L- Grade A), (chm 122- Grade B), (chm 122LGrade A), (chm 123L- Grade B), (chm 123L- Grade A) o Organic Chemistry with Laboratory: (chm 314- Grade A), (chm 317- Grade A), (chm 315- Grade A), (chm 318Grade B), (chm 316- Grade C), (chm 319- Grade B) o Microbiology with Laboratory: (mic 201- Grade B),(mic 201L- Grade B+) o Statistics: (stat 120- Grade B) o Human Nutrition: (fn 235 –Grade A) o Introduction to Food Science: (FST 125 - Grade A-) o Food Laws and Regulations: (FST 322 - Grade A-) o Food Safety and Current Issues: (FST 325 - Grade A-)
Sept 2005 Bachelor of Science, Food Marketing and Agribusiness Management – Cal Poly Pomona Coursework includes:
Accounting Management Finance Marketing Retail and Wholesale Microsoft: Word, PowerPoint, Excel Sales and Advertising
Food Safety Food Laws and Regulations Human Nutrition General and Organic Chemistry Micro Biology Data Analysis (Statistics)
WORK EXPERIENCE 2009 - 2011 Corix Utilities Field Technician (Field Service Representative): A subcontracting company employed by Southern California Edison o Contacting and interacting with Southern California Edison customers face to face o Performing needed duties per residence, commercial , or industrial establishment as assigned o Ensuring that the establishment being served has a proper reading of electrical usage o Manage a hand held computer o Adherence to company policy, and ability to handle unique situations to the extent of the positions capacity before notifying the field supervisor. o Must work independently o Must maintain a fast-paced physical and mental prowess; Fulfilling a daily quota
2004 Los Angeles Salads Company- A fresh produce manufacturing company Quality Assurance o Checked the received commodities to ensure that it met company standards o Monitored processing of commodities during production and made sure that the products met code date standards. o Collected moisture, Brix, Microbiological data (TPC) for Coliform, E.Coli, and harvest date information for the commodities. o Gathered grower information Research and Development o Performed experiments for potential new products o Conducted experiments on existing products to extend shelf life o Conducted experiments with multiple variables, preservatives and packaging with ideal OTR
Brandon Roth (continued) 764 N. Westridge Ave. Glendora, California 91741
Telephone (626) 325-4880 Broth144@gmail.com
OTHER EXPERIENCE 2005- 2008 L.S.M. Bible Truth and Church Service Full Time Training and Church in Diamond Bar-CA
The Full Time training was established in Anaheim to help Christians grow in the divine life, be constituted with the truths of the Bible, develop their spiritual capacities, and cultivate a proper character. A college degree is a prerequisite to attend the training, and trainees are from all nationalities and backgrounds. The course of study is for two years, six days a week, 15 hours a day. Trainees have a twenty four hour period off of the regular schedule, and one overnight leave a month. In the two year course; trainees attend class, participate in the outreach to community, college, High School and Middle School students, and children of the attendees of the local community church.
2008-2009 (2009- present: volunteer) Church in Diamond Bar-California
Youth Minister: o A full time position employing the knowledge and tools learned at Living Stream Ministries Full Time Training in Anaheim to meet the everyday needs of the Christian students at California State Polytechnic University. This position focuses on the care and nourishment of the college age men and women for their personal and spiritual progress.
Responsibilities of this position include:
Interaction with College, High School and Middle School students with one on one appointment’s or in small group gatherings. o Communicating with students of all race, culture and language. o Caring for them in relation to their social, family, or personal issues Coordinating with other team members. Maintaining a demanding work schedule. Planning/Overseeing events: o Student Outings Coordinating with team members and students on destinations, scheduled events, detailed practical workings for the trip, meals, hospitality, travel. o Church in Diamond Bar community events. Coordinating travel, practical needs of social functions, Layouts of facility for the social function. o Southern California College Mountain Retreat. Responsible for all audio related needs of the conference, Responsible for recording conference messages and assuring that solid copy would be available on time to be received upon request by those attending the conference. Overseeing the lodging environment ensuring an orderly, trouble free, atmosphere. Responsible for the caring of all students needs during their stay. Responsible for record keeping. o Number of students in contact with team members o The number of appointments with each student o The amount of time spent with each student
ADDITIONAL SKILLS
Commercial Drivers License (CDL-class B)
Tushar Sawant Orange, CA 92867 Cell: 714-244-9249 E-mail: sawan102@mail.chapman.edu
OBJECTIVE: To obtain a position that will enable me to use my strong organizational skills, educational background and my ability to work well with my peers
EDUCATION: M. S. Food Science, Graduate Candidate May 2015 Chapman University, Orange, CA, 92866
Recipient of 2013-2014 Graduate Student Fellowship
Active member of the Food Science and Nutrition Student Association (FSNSA) Member of the Food Science College Bowl Team (Regional Champions 2015)
Thesis in progress: “Antimicrobial Susceptibility of Listeria monocytogenes to Bacteriophage P100 during Germination and Storage of Alfalfa Sprouts (Medicago sativa)”
B.S. Agriculture, May 2012 Dr. B.S. Konkan Krishi Vidyapeeth (Agricultural University), Dapoli, India Rural Work Experience Intern
Performed role of transferring modern agricultural technology to local farmers to improve their agricultural production Conducted rural demonstrations on modern agricultural practices
Prepared crop-production plans and suggested corrective measures
EXPERIENCE: 06/14 - Present
Chapman University, Orange, CA Laboratory Assistant, Schmid College of Science and Technology
06/12 - 04/13
Reliance Retail Ltd., Mumbai, India Assistant Manager Warehouse Operations, Supply-Chain department
07/11 - 11/11
Maintain student laboratories Take inventory for all chemicals and materials Arrange labs for laboratory exercises
Maintained received goods, oversaw warehouse and distribution operations by coordinating with category and transport department Controlled inventory stocks by conducting physical inventory count; Reconciled with SAP inventory system Maintained physical condition of warehouse by timely inspections and sanitation programs
Regional Agricultural Research Station, Karjat, India Rural Work Experience Intern Performed role of transferring modern agricultural technology to local farmers to improve their agricultural production Conducted rural demonstrations on modern agricultural practices Prepared crop-production plans and suggested corrective measures
Tushar Sawant (continued) Orange, CA 92867 Cell: 714-244-9249 E-mail: sawan102@mail.chapman.edu
OTHER EXPERIENCES:
Volunteered at OC Food Bank, Garden Grove, CA for a meal packing event organized through the “Stop Hunger Now” initiative (September 2013) Attended and volunteered at the “Opportunities in Phytosanitary Irradiation for Fresh Produce Workshop” held at Chapman University, CA (March 2014) Attended and volunteered at the ASQ West Coast Quality and Safety Conference, Anaheim, CA (March 2014) Attended the IFT Annual Meeting and Expo in New Orleans, LA (June 2014) Volunteered as an Annual Meeting Scientific Program track team reviewer for “Food Microbiology” track at IFT 2015 (September 2014) Active student member of Institute of Food Technologists (IFT), Southern California Institute of Food Technologist (SCiftS), Food Industry Business Roundtable (FIBR) (Since 2014)
RESEARCH DETAILS: Master’s Thesis: Antimicrobial Susceptibility of Listeria monocytogenes to Bacteriophage P100 during Germination and Storage of Alfalfa Sprouts (Medicago sativa)
The objective of this study is to evaluate the antimicrobial susceptibility of Listeria monocytogenes to the bacteriophage LISTEX™ P100 during germination and refrigerated storage (4 °C) of alfalfa sprouts (Medicago sativa). Other Projects: o Food Product Development – Panther Fusion – A Functional Beverage (Aug - Dec 2013) o Effect of Phytosanitary Treatments on Advanced Glycation End-Products and Methylglyoxal Scavenging in Cherries and Blueberries (Sep – Dec 2013) o o
Osmotic Dehydration: A Review (Sep – Oct 2014) The Sustainability of Winemaking (Oct – Dec 2014)
SKILLS: Laboratory Microbiological analysis Cell culture Lyophilization Standard Plate Count (SPC)
HPLC (Chromatography) UV/Vis Spectrophotometer Media Preparation Aerobic Plate Count (APC)
Computer Microsoft Word, Excel, PowerPoint, SIMS, SAP, Sigma Plot, ANOVA Other Data Analysis, Supply-chain management, Inventory management, Research
Tamar Serapian, C.F.S. (661) 435-3194 · TSerapian@gmail.com Education Chapman University Orange, CA Masters of Science, Concentration: Food Science and Technology January 2015 California State University Northridge Northridge, CA Bachelor of Science, Concentration: Nutrition/Dietetics and Food Science May 2011
Employment History Fresh & Easy El Segundo, CA Brand Development/Dairy Technical Manager September 2014-Present
Conducts formal facility risk assessments/visits and evaluate potential and current supplier compliance with Tesco Food Manufacturing standards, HACCP, GMP, Allergen Control, etc. Collaborate with colleagues in various functions (Public and Government Affairs, Legal, Quality, Marketing, etc.) within the system to develop positions/guidance/commitments on food safety related topics including but not limited to FDA/USDA regulations and compliance Review customer complaints to source causes and provide recommendations to suppliers to eliminate food safety hazards and risks, leverage regulatory expertise from external resources and supplier community as needed Team with Federal/State health officials to ensure store compliance of regulations and proper action upon product recalls Develop and monitor food safety and sanitation programs for new Grab-n-Go Fresh food counters in Las Vegas including SOP’s for food-handling, chemical use, pest control, etc.
Flavor Producers Valencia, CA Certified Food Scientist/Training Flavor Chemist January 2009-September 2013
Perform and analyze Gas Chromatography/Mass Spectrometry on finished product Analyze flavor samples by performing extractions and GC/MS analysis for Research and Development of new flavors Customer complaint response, resolution, and tracking as means of product quality evaluation Produce Nutritional Statements and Certificates of Analysis for outgoing finished products Obtain excellent quality results, as measured by customer complaint frequency, product evaluation scores, internal and external facility and operational audit scores, quality systems compliance, and other formal and informal feedback mechanisms, using existing methods, procedures, and systems Assist with coordination of new product development and line extension activities with internal and external resources as need to achieve company sales and product development goals
Leadership Activities Kappa Kappa Gamma Fraternity-Epsilon Xi Chapter, CSUN Northridge, CA Treasurer 2007- 2009 Collected dues from members Calculated and allocated budget and funds; managed bank accounts Prepared necessary paperwork for taxes
Rho Ghamma (Recruitment Counselor) 2009-2010
Disaffiliated from Kappa Kappa Gamma in order to serve as an unbiased counselor for incoming students looking to join an on campus organization
Certified Food Scientist- January 2013 ServSafe Certification-completed in October 2010 Institute of Food Technologists- member since 2011 Southern California Institute of Food Technologists- member since 2009 Bilingual in Armenian
Skills and Certifications
AMANDA SHIN 802 S. Norton Avenue, Los Angeles, CA 90005 | Amandashin86@gmail.com / shin152@mail.chapman.edu | (213) 369-0406
OBJECTIVE
SKILLS & ABILITIES
EXPERIENCE
I am a motivated individual with a strong passion for Food Science, nutrition, health, and fitness. I am interested in gaining experience in the food industry where I can fully utilize my passion for food.
Proficient in Microsoft Office Programs (Word, Excel, PowerPoint, Access) Excellent interpersonal skills Highly detailed and organized Works well independently and a team player Fluent in English and Korean
QA/QC Intern Caldwell Fresh Foods September 2014 – December 2014 Assisted the Quality Assurance and Control Manager on day to day issues Write ingredient specification sheets for new clients Monitor and check entire processing plant for safe and sanitary conditions Administrative Assistant TMG Realty Advisors November 2010 – November 2013
Provide administrative and business support to the President Negotiate favorable terms and pricing agreements with lenders Improve office efficiency by implementing organized and detailed filing system Research commercial properties Draft correspondence letters Provide satisfactory customer service to all clients and resolve all discrepancies Administrative Assistant Express Appraisal Management Corporation November 2009 – June 2010 Generate invoices for appraisal fees and payments Screen and research qualified Real Estate Appraisers Provide satisfactory customer service to all clients Doctor’s Assistant Nam Eye Center June 2007 – June 2009
Responsible for patient care and satisfaction Schedule appointments for patients Bill insurance claims and payments Resolve patients complaints in an efficient and courteous manner
EDUCATION
Chapman University, Orange, CA Master of Science (MS) Food Science I Expected Graduation May 2015 California State University of Northridge, Northridge, CA Bachelor of Science (BS) Nutrition and Dietetics
CERTIFICATION
Good Manufacturing Practices (GMP) Hazard Analysis and Critical Control Points (HACCP) Sanitation Standard Operating Procedures (SSOP)
COURSEWORK
Food Microbiology Food Processing Quality Control and Assurance Food Product Development Food Law and Regulations Sensory Evaluation of Foods
Avinash Shrikantia 143 East Locust Ave. Orange, CA 92867 Ph# 717-756-7267
Email: ashrikantia@yahoo.com
Objective
Current MS Food Science and MBA student at Chapman University with experience in product development seeking an R&D or QA/QC position in the food industry.
Education
Chapman University (Orange, CA) – M.S. Food Science & MBA Joint Program: August 2013 - Current University of Pittsburgh at Bradford (Bradford, PA) – B.S. Biology: April 2012
Work Experience Taco Bell Sensory Taste Panel Specialist
Currently Working Here
Contractor at The Hershey Company
June-August 2013
Worked on a new mint product that I had worked on previously as an intern. The product was going into production and I was called back to help start-up since I knew the process from start to finish and could work efficiently by myself.
Internships at The Hershey Company
2011 (May-August) & 2012 (May-December)
Summer Intern Product Development US Sweets & Refreshment: Researched and characterized various suppliers for alternate sourcing for a sweetener used for the company’s mints. Used various research methods using lab techniques to see how the alternatively sourced sweetener can affect a product produced on a factory level. (Dissolution, hardness testing, bulk density, differential scanning calorimetry, glass transitions, flowability, electron microscopy, friability, and particle size distribution testing). Tested powders that are used in the company’s tableted products to see if binding properties can be enhanced to create a harder and longerlasting tablet. Developed new gum concepts, hard candies, mint products, and chews. (Ice Breakers Mint & Gum, Lancaster Caramels, Twizzlers, Jolly Rancher) Was key to the development, testing, and sales sample production of a new mint concept product. Was tasked with preparing data spreadsheets, running and preparing bench-top experimental trials, and running pilot plant trials to see if the product could be scaled up for a full plant run. Worked with an international marketing and sales group to strategize how to introduce new Hershey Kiss products in India and China.
Chili’s Bar and Grill
September-December 2009
Line cook for lunch and dinner shifts & prep cook during off-shifts La Piazza Restaurant
June-August 2010
Seated guests and took their food orders and ensured that the restaurant was clean when opened. Tended the Bar on weekend nights. Tudor Grill at Hershey Park
May-August 2008
Line cook for lunch and dinner shifts & prep cook during off-shifts College Activities • •
Chapman Food Science & Nutrition Student Assn. – IFT Product Development Competition Chair - 2013-2014 Green Team – Founder & Secretary – 2010, VP-2012 Promoted simple techniques to live in a more environmentally friendly in college and at home
Avinash Shrikantia (continued) 143 East Locust Ave. Orange, CA 92867 Ph# 717-756-7267
Email: ashrikantia@yahoo.com
Leadership Positions • • •
Chapman FSNSA Chair for IFT Product Development Competitions (2013), Philanthropy Chair (2014) Susan Komen Race for a Cure – Co-Captain for Chapman MBA Association and FSNSA (2014) Green Team – Founder & Secretary – 2010, VP-2012
Volunteer Work • •
SCIFTS Suppliers Night Volunteer PA Food Bank and Orange County, California Food Bank
Language Skills •
English, Spanish and Kannada (South Indian Language)
Organizations • •
FIBR member (Food Industry Business Roundtable) IFT & SCIFTS member (International Food Technologists)
Skills • • • •
GMP & SSOP & HACCP Training Certified by FIBR Microsoft Office Proficient Organizational Skills Eagle Scout Rank
Kelly Sparks
Hello.
PROFILE I have a strong passion for the food science field. My interest is based on the various science courses I have completed to date and my appreciation for the critical role food plays in daily life, community wellness, world health and geopolitics. I am excited to pursue a career in food chemistry, food safety or product development.
EDUCATION C H A P MA N U N I V E R SI T Y ; O R A N G E , C A — B S H E A L T H S C I E N C E , 2 0 1 5 ; M S F OO D S C IE N C E , 2 0 1 6
CLUBS C H A P MA N U N I V E R SI T Y F O O D S C I EN C E AN D N UT RI T I O N S T U DE N T A S S O C I A T I O N Attend frequent meetings to interact with other students and discuss news about food science. S O U T H E RN C A LI F O RN I A I N ST I T UT E O F F O OD T EC HN O L O G I S T S S EC T I O N The southern California chapter of the food science specific club IFT. Events include monthly guest visits from known IFT members in the industry. I F T S A B L OG “ S C I EN C E M E E T S F O O D” Blog that discusses thoughts and opinions on food and the food industry. C H A P MA N U N I V E R SI T Y I FT S A C O L L EG E B OW L T EA M Food Science competition club that competes against other schools for scholarships, etc.
WORK EXPERIENCE S A L E S A S S O C I A T E , UN D E R A R M O U R ; A N NA P O L I S , M D 2 0 1 1 Interacted directly with customers Supplied stock room Managed cash register
REFERENCES Available upon request
P H O N E 714-745-9679 A D D R E S S 1235 W TOWN AND COUNTRY RD APT 2326 E M A I L SPARK110@CHAPMAN.EDU
Karen Thang 636 S. Melrose Street, Anaheim, CA 92805 | thangkaren@gmail.com | (415) 335-1173 OBJECTIVE To apply my multidisciplinary Food Science knowledge and experience to further the development, safety, and quality of food products. WORK EXPERIENCE Quality and Food Safety Leader Fresh Food Concepts, 6535 Caballero Blvd, Buena Park, CA Jul 2014 – Jan 2015
Supervised a team of 12 quality assurance technicians to resolve quality and food safety issues and set in corrective and preventive actions through strong communication lines and regular follow-ups. Enforced GMP by performing daily plant inspections and monthly internal facility audits. Ensured that all specialty, seafood, and multilayered dips, and salsas met quality and safety specifications. Obtained, reviewed, and verified all updated suppliers’ ingredient documentations to ensure full compliance. Maintained raw ingredient, packaging, and finished product specifications for the SQF level II audit. Worked with R&D department to Kosher certify and approve new ingredients for finished products. Assisted R&D team with testing new and cost-effective ingredients for current products through plant trials. Handled consumer inquiries, concerns, complaints, and investigation reports and informed R&D department on products that needed modification based on consumer feedback. Established and implemented an investigation document template as a segment to the consumer complaint communications report. Authorized to hold, release, and dispose of raw ingredients and finished products.
FOOD ANALYSIS EXPERIENCE Graduate Research Assistant Anuradha Prakash Lab, Chapman University, Orange, CA
June 2013 – Oct 2013
Determined effects of low-dose gamma irradiation, modified atmosphere packaging, and methyl bromide fumigation on fresh blueberry shelf life and quality attributes. Evaluated texture, soluble solids content, titratable acidity, weight loss, moisture content, and damage and decay rate of fresh blueberries. Designed consumer sensory test to assess fresh blueberries by appearance, firmness, flavor, and texture.
SKILLS AND CERTIFICATIONS Certifications GMP, SSOP, HACCP. Computer Programs Microsoft Office, SIMS2000, R Statistical Software, Exponent Software, FirmTech500, LogTag Analyzer 2.3 Software.
EDUCATION MS Food Science | Chapman University
January 2013 – Present
Gamma Beta Phi Honor Society GPA 3.66/ 4.0 Poster Presenter for IFT 2014 Annual Meeting Poster Session, The Effects of Modified Atmosphere Packaging, Gamma Irradiation, and Methyl Bromide Fumigation on the Chemical, Physical, and Sensory Quality of Blueberries
BS Food Science and Technology | UC Davis
September 2012
Related Course Work: Food Product Development (with lab), Food Processing (with lab), Food Government Regulations, Food Quality Control/Quality Assurance, Effective Communications for the Real World, Business Writing
Brendan Wong 2127 N. Grandview Rd., Orange, CA 92867 (714) 267-5424 Bfwong104@gmail.com
Education
Year of Graduation 2015
M.S. Food Science Candidate Chapman University, Orange, CA B.S. Biology with a minor in Food Science California Polytechnic State University, San Luis Obispo, CA
Objective
2011
To combine my technical knowledge, culinary skill, and creativity to solve problems and develop products for the food industry
Career History R&D Intern First Foods Inc. dba Starlite Cuisine, Seal Beach, CA
Developed and improved benchtop formulations for vegan Mexican frozen foods
Solved problems with the scale-up production of enchilada sauce
Assistant Brewer Phantom Ales, Anaheim, CA
Guided and educated customers about the brewing processes and ingredients
Responsible for cleaning and sanitizing brewing equipment
Developed new menu items to match existing fare
Research Scientist Dairy Products Technology Center, San Luis Obispo, CA
Independently conducted microfiltration pilot batch trials for the development of a human milk infant formula
Conducted Kejldahl and western blot analysis on dairy products
Conducted microbial plate counts and bacteria cataloguing for the United States Dairy Council
Jan 2015-Present (20 hrs/week)
Dec 2014 - Present (12 hrs/week)
Jun 2011 -Feb 2012 (35 hrs/week)
Accomplishments
Organized and Coordinated Chapman’s 3rd Annual Food Industry Networking Night
Oct 2014
IFT Mountain West College Bowl Champion Team
Mar 2014
Recipient of National Association of Flavors and Food-Ingredient Systems Scholarship Award
Sept 2013
Good Manufacturing Practice Certified California Food Handler’s License
Certifications
Other Laboratory Skills
Confocal microscopy HPLC
Freeze Drying ELISA
Memberships & Affiliations
Research Chefs Association
Jun 2014 - Present
Institute of Food Technologists
Nov 2012 - Present
Food Industry Business Roundtable
Mar 2015 - Present
Xueting Zhong Mobile: 714-883-7089 Email: zhong103@mail.chapman.edu
EDUCATION Huazhong Agricultural University
Wuhan, China
Bachelor of Science in Food Science and Technology Graduated Jun’10
Chapman University
Orange, CA
Master in food science
Graduating Dec, 15
WORK EXPERIENCE Chengdu JuLong Food Biotechnology C.o. Ltd Process & Technology Department Process Technician
Develop cans food and fish seasoning Calculate and control the cost of end products Work out process guide for production
Chengdu Uni-president C.o.Ltd Southwest R&D department R&D engineer
Wuhan, China Aug’09-Sep’09
Assist laboratory technician to do analytical experiments
Sichuan Entry-Exit Inspection and Quarantine Bureau Food inspection agency Internship
Chengdu, China Feb’12-Feb’13
Participate in flavoring contest and win the first prize Develop Huaxi Beef noodles and recognized by engineers of Kunshan Uni-president Research Institute Do market research of instant-noodles market in Chengdu, and write reports. Held flavor test among consumers and analyze the results to improve products. Choose proper sensory analysis techniques to solve problems in research, production and quality control.
Hubei Food and Drug Administration. Inspection laboratory Internship
Chengdu, China Apr’13-May’13
Chengdu, China Aug’07
Consultant related to food label and relevant product standards
COMMUNITY SERVICE Chapman University Teach and learning center
Student tutor
Assist undergraduates to learn mathematics Tutor students to solve mathematical problems
Student’s home Home tutor
Orange, CA Sep’14-Dec’14
Wuhan, China Apr’07-Jul’07
Teach a junior student Math and English With my help, this student was finally accepted by Huazhong Agricultural Uni
Downtown Blood donation
Wuhan/Chengdu 2007/2008