Quality Assurance Specialist

• Nov 2019 - Present

Cryoscope FOSS Milk Analyzer Babcock, Rose-Gottlieb, and infrared analyses Manufacturing swabbing PCQI Cryoscope FOSS Milk Analyzer Babcock, Rose-Gottlieb, and infrared analyses Manufacturing swabbing PCQI

Research and Development Food Scientist at Frito-Lay / PepsiCo

• Feb 2019 - Jul 2019

Associate Scientist / Organic Chemist / Technical Reviewer

• Aug 2016 - Feb 2019

Testing of chemical components using major instruments and equipment (HPLC, GC, FTIR, UV/VIS) and utilizing wet chemical skills. Perform quantitative chemical analysis using gas chromatographs, liquid chromatographs, ultraviolet-visible spectrometer Analysis of sample to maintain quality using: High-Performance Liquid Chromatography (HPLC) Analysis Gas Chromatography (GC) Analysis Fourier Transform Infrared Spectroscopy (FTIR) Analysis Wet Chemical Analysis Heavy Metal Analysis Documentation review for corporate standards Show less

PHD Student

• Dec 2013 - Apr 2016

Completed all of my course work in Food Science, Microbiology and Bioinformatics to prepare for my dissertation. Completed all of my course work in Food Science, Microbiology and Bioinformatics to prepare for my dissertation.

Food Science Laboratory / Teaching Assistant

• Aug 2012 - Apr 2016

BSL-2 Laboratory Familiar with the use of antimicrobials and GRAS products in the management of spoilage and pathogenic food hazards Laboratory techniques (materials preparation, water activity analysis, aseptic sampling, identification, enumeration, PCR, and serotyping) Knowledgeable on bacteria (E. coli O157:H7, Salmonella, Campylobacter, Staphylococcus, and Lactobacillus) and viruses (hepatitis A and human norovirus) and their roles within the food industry 5 years of food science laboratory experience (including volunteering time) Understanding microbial epidemiology and potential safety hazards within facilities Familiar with industry equipment certification and disinfection processes (validation, verification and decontamination) Knowledge of food processing equipment (batch and continuous) – Peelers, Choppers, Blanchers, Dehydrators, Retorts, Pasteurization units, and cooling units Knowledgeable in processing, packaging techniques and industry movement towards “clean labelling” of products Knowledge of FSMA, FDA and FSIS (USDA) guidelines HACCP certified Familiar with food sensory evaluation and importance for product marketability Understands basic food engineering concepts (flow of food products within machinery and product mixtures) Able to organize, direct and manage groups towards the completion of a project Able to problem solve, analyze data with statistics, identify trends and root cause analysis Show less