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Food Scientist Resume Samples
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0-5 years of experience
Increased company sales $1.8 million dollars through the development and improvement of food products, from bench to manufacturing plant startup.
- Formulated high-quality, cost-effective food products by working with customers and ingredients suppliers.
- Promoted continuous improvement and best business practices by acting as chairperson of a company-wide Quality Assurance Committee.
- Developed a company-wide HACCP program.
- Implemented a quality manual at seven manufacturing facilities. Received "Kudos Award."
- Assisted with laboratory analysis of bakery products.
0-5 years of experience
Developed new products from concept to completion with an emphasis on flavor and performance
- Managed summer interns and developed internship projects; internship coordinator for two years
- Trained interns and temporary workers on day-to-day activities and developmental techniques
- Earned business for one of the company's largest accounts with an annual revenue in excess of $3M
- Secured over 40% of new business yearly by customer approval
0-5 years of experience
Effectively managed several major food categories for Bob Evans and Mimi's Cafe Restaurants which encompassed 73 vendors and 216 SKUs
- Served as technical liaison between Product Development, Purchasing, and vendors for Bob Evans and Mimi's Cafe Restaurants
- Monitored high-volume restaurant items through aggressive product audits
- Prepared and delivered written communications to entire restaurant-system and corporate executives regarding product issues, investigations and withdrawals
- Investigated and successfully resolved product concerns involving foreign objects, cold-chain logistics, and specification compliance
- Member of a cross-functional team that saved Bob Evans $3MM in FY13 through alternative sourcing, alternate packaging and recipe simplification
- Developed and implemented a thorough produce handling program for Mimi's Cafe restaurants featuring 40 bulk and processed produce items
- Improved tracking and resolution of product issues for Bob Evans Restaurants by creating 50 illustrated product data sheets directing restaurant managers in how to accurately identify and report product lot codes
0-5 years of experience
Responsible for product development and brand maintenance of shelf-stable juice beverages from concentrate.
- Managed projects with cross-functional teams and vendors through phase gate time lines, from concept to commercialization; assessed risks of going to market on accelerated time lines with limited data.
- Executed shelf-life studies to study product stability through staged-exit abuse scenarios in order to verify the organoleptic profile, evaluate interactions between ingredients, and also determine if nutritional DV claims are met at end of shelf-life.
- Solved issues at the pilot plant, field concentrate facilities, and co-packers and investigated instability issues concerning blending, color change, and fading.
- Reformulated full line of leading shelf stable brand: including 12 new SKUs to meet school's policy.
- Coordinated Pilot Plant and Sensory Teams to execute In-Home-Use Tests and Research Guidance Tests.
- Assumed leadership to evaluate expired raw materials in production and extended the shelf-lives of potentially scrapped resources with savings estimated at minimum, 100M.
0-5 years of experience
A food company of plant-based beverages, coffee creamers and premium dairy products
- Designed formulas and executed bench and pilot plant trials for new dairy cultured products.
- Supported the development of beverages and creamers for Silk and International Delight brands.
- Provided technical leadership to cross-functional teams.
- Built relationship with suppliers.
- Maintained accurate project files, formulations, specifications and project data.
0-5 years of experience
Oversaw flavor production ensuring quality controls, safety, food safety programs and sanitary conditions were maintained
- Trained, managed and mentored 11 flavor production workers leading/teaching/educating team in GMPs and HACCP regulations
- Executed equipment evaluations, maintenance, and calibrations
- Guarantee a clean and safe work environment, in accordance with plant operating standards and internal and external regulations
- Monitor overall product quality by verifying compliance to product specification
- Identified potential and existing contamination issues and took corrective actions to isolate compromised product or ingredient by communicating and initiating product holds
- Was responsible for microbiological testing/documentation of finished and in-process products
0-5 years of experience
Coordinated commodity audits and reporting for the Food Safety Management Program (FSMP), coordinated quarterly inspections for the Food Safety Certification Program (FSMP), and assisted in development of programs related to food safety and testing.
- Coordinated projects between United States, Mexican, and South American operations.
- Designed and managed client accounts and client audit performance databases.
- Performed black box testing to databases in development.
- Evaluated sanitary conditions of facilities through on-site inspections and reviewed in-house food safety procedures and documentation (SOPs).
- Trained food handlers and managers in safe food handling and sanitation practices for both United States and [company name]
- Researched food safety and testing issues.
0-5 years of experience
Developed and formulated variety of wholesale dry bakery mixes, icings, and fruit fillings.
- Initiated new product development plan, executed bench top and plant trials, conferred with vendors, managed ingredient database, prepared product cost & labels, defined quality control procedures.
- Implemented and maintained HACCP program, filed for FDA Acidified Food Certification.
- Launched a microbial HACCP verification program, set up a computerized QC verification system.
- Designed and implemented Food Allergen Program, prepared documentation for AIB annual plant inspection.
0-5 years of experience
Developed formulation and procedure to prepare biodegradable container using food ingredient and baking technology.
- Determined process lethality for canned products, recommending best processing conditions for safer product post treatment.
- Investigated physical origins of perceived oral creaminess quantifying physical interactions between emulsions as creamy food model systems, and protein films for human skin.
- Measured stability of beverage nano-emulsions by analyzing oil droplet size distribution, and correlation with beverage turbidity and stability.
- Improved shelf life of fudge cake by adding anti-staling ingredients, including gums, enzymes, emulsifiers, texturizing agents.
- Conducted pet food shelf life study by analyzing texture and cellularity, and correlating effect of aging on product textural attributes.
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