Jennifer Ma, CFS, CCS

Manager, Food Technology at T. HASEGAWA USA
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Contact Information
us****@****om
(386) 825-5501
Location
Cerritos, California, United States, US

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5.0

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Debbie Kolze

Jennifer is detailed oriented and great with follow thru. She is innovative and has a wonderful leadership personality.

James Paskind

Jennifer managed product development projects with an effective balance of detail oriented diligence and customer-driven urgency. Her ability to drive a project's direction by combining her culinary and technical expertise was rare among her peers. I would have Jennifer at the top of my list of creative product development professionals.

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Credentials

  • Certified Culinary Scientist (CCS)
    Research Chefs Association
    Apr, 2015
    - Nov, 2024
  • Certified Food Scientist (CFS)
    Institute of Food Technologists (IFT)
    Apr, 2013
    - Nov, 2024

Experience

  • T. HASEGAWA USA INC.
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Manager, Food Technology
      • Apr 2017 - Present

      * Experienced project manager and decision maker for all types of food, culinary, and bakery flavor application demonstrations shown by T. Hasegawa USA.* Execute Global initiatives and corporate strategies alongside other members of the R&D Leadership Team to help increase Flavor Sales.* Regular travel with Sales Managers to key customers, leading various product presentations, and executing on-site food preparation.* Formulate all types of Food Applications using Flavor Technology to deliver dynamic flavor demonstrations that highlight the latest scientific and culinary food trends.* Use Food Science and Culinary knowledge to train others both internally and externally on the definitions of various cooking ingredients, cuisines or techniques and represent the culinary point of view.* Direct & Execute Flavor Library Sensory Tastings to determine Hedonic Scores, Sensory Descriptors & Data Analysis for all types of flavors.* Collaborate with Flavor Chemists, Marketing and Sales Team to identify gaps in the portfolio that could be filled with new and innovative flavor creations, then creating applications to highlight them.* Mentor and management of Food Technologist(s). * All other duties listed in the Food Technologist position below.

    • Food Technologist
      • Apr 2014 - Mar 2017

      * Product development of creative applications using all types of flavors including: meats, fermented, spices, herbs, ethnic, chilies, dairy, fruits, sweet, chocolate, maskers & enhancers.* Conceptualizes and executes many different kinds of menu items to be shown at customer demonstrations.* Demonstrates the benefits of using flavors in various types of food such as: sauces, dressings, gravies, marinades, dips, soups, seasonings, appetizers, plant-based meats, compound butters, glazes, baked goods & nutritional bars.* Provides direction on new Market Trends in many food categories to aid in the development of proactive and innovative flavor combinations.* Executes regular ideation sessions and data mining for various kinds of foods both directed by customers and independently.* Collaborates regularly with Sales, Flavor Chemists, and Management on many important projects such as new flavor trends, flavor improvement, application usage level testing, ingredient replacement, sensory testing and shelf-life studies.* Researches and creates Marketing materials such as trends presentations, menus and sell sheets for Sales to present at customers.* Selects flavors for sampling to customers to meet their sensory profile and regulatory requirements.* Trained Internal BRC auditor, plans and executes internal BRC audits as required by the Quality Systems Department.

  • Innova Flavors
    • United States
    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Senior Food Scientist
      • Jul 2007 - Aug 2013

      * Develops new applications for promoting the use of all types of savory flavors such as: meat, poultry, cheese, vegetable, dairy, herbs, spices, HVP & specialty technology (such as salt reduction).* Product matching and cost reductions using flavors and related ingredients.* Utilizing flavors in all types of savory medium such as appetizers, prepared meals, soups, snack mixes, sauces, marinades, meat, poultry, fried foods and much more.* Provide many creative solutions to customers using flavors and food industry expertise.* Creates and executes various types of new food product concepts to be shown at customers, regional and national food trade shows and conferences.* Conceptualizing and leading the establishment of the sensory program at Innova.* Direct contact and regular travel to customers using technical and culinary knowledge to aid them in all aspects of projects.* Experience in preparing both dry and liquid compound flavors.

  • Orval Kent Foods
    • Food Production
    • 1 - 100 Employee
    • Culinary Scientist
      • Aug 2005 - Jul 2007

      * Employed at the Orval Kent Foods division in the R&D Department bringing a blend of scientific and culinary knowledge together in order to develop commercially viable chilled salads, dressings, sauces, entrees, side dishes, fruit and desserts.* Management of various projects from innovation to commercialization at multiple food manufacturing sites based on the West coast and Midwest region.* Development of customized food products for national retail and food service establishments.* Product matching and cost optimization as required by customers and the company.* Experienced in running and co-ordinating new product scale-up at production plant level.

  • Unilever
    • United Kingdom
    • Manufacturing
    • 700 & Above Employee
    • Labeling Development Co-ordinator
      • May 2005 - Aug 2005

      • Organized the documentation for over 500 products to comply with FDA trans fat labeling regulations in order to make the transition more efficient.• Liaised with quality, marketing, legal, supply management, planning & production. • Organized the documentation for over 500 products to comply with FDA trans fat labeling regulations in order to make the transition more efficient.• Liaised with quality, marketing, legal, supply management, planning & production.

  • Edlong Flavor Solutions
    • United States
    • Food and Beverage Manufacturing
    • 1 - 100 Employee
    • Food Technologist
      • Jul 2004 - Dec 2004

      Edlong has been established for over 90 years as a manufacturer of dairy flavors. Employed in the Technical Solutions Department working on the following:* Determining Usage Levels, Product Applications, New Product Formulations, Cost Reductions, Sensory Analysis, Taste Panels & Creative Concepts. Edlong has been established for over 90 years as a manufacturer of dairy flavors. Employed in the Technical Solutions Department working on the following:* Determining Usage Levels, Product Applications, New Product Formulations, Cost Reductions, Sensory Analysis, Taste Panels & Creative Concepts.

  • Treats & Snax
    • Food Technologist
      • Jan 2001 - Jan 2003

      • Complete recipe development of all sandwich fillings, prepared foods (chilled & frozen), salads, muffins & cakes resulting in increased customer satisfaction.• Product matching of convenience meals, sandwich fillings & snacks.• Developed specifications and increased yields from raw materials resulting in cost reductions and improved product consistency.• Formulation of sanitation standard operating procedures (SSOPs), managed the complete redesign and simplification of the HACCP study, strong technical writing skills, communication with other groups within the company.

  • Mathiesons The Bakers
    • Bakery Manager / Area Relief Manager
      • Jan 1999 - Dec 2000

      • Responsibilities included but were not limited to managing all aspects of different storefronts, savory and sweet food preparation, opening and closing, stock ordering, merchandising products, product quality, product safety, bookkeeping, sanitation procedures, marketing, training, staff scheduling and performance reviews. • Responsibilities included but were not limited to managing all aspects of different storefronts, savory and sweet food preparation, opening and closing, stock ordering, merchandising products, product quality, product safety, bookkeeping, sanitation procedures, marketing, training, staff scheduling and performance reviews.

Education

  • College of DuPage
    Associate in Applied Science, Culinary Arts and Baking
    2007 - 2010
  • London South Bank University
    Master of Science, Food Science, New Product Development & Nutritional Analysis
    2001 - 2003
  • Queen Margaret University
    Bachelor of Science (Honors), Applied Human Nutrition
    1994 - 1998

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