senior food science research professional eager to contribute solutions-focused chemistry expertise as well as dynamic product development and operational and leadership skills toward boosting bottom-line performance of company

 

profile

 

ø  proven results-oriented research and development background, creating market-driven flavor and fragrance products through use of prototypes and improved formulations at bench level, including products used by coca-cola, pillsbury and burger king, as well as compounded topnote flavors/flavor matches mass marketed for cheese and dairy formulations

ø  team-oriented scientist noted for extensive collaboration with marketing, research and development, pilot plant, production plant and supply chain personnel

ø  dynamic communicator highly effective in operating and collaborating across various corporate layers and departments, coordinating presentations and training activities between management, employees and clients

ø  offer thorough working knowledge of fragrance regulatory issues and documentation

ø  develop and implement best practice methodologies and ongoing improvement programs to achieve strategic and cost-effective alignment within company goals

ø  thrive in high-pressure deadline-driven research and product development environments and strategically plan,  prioritize and coordinate team-driven workflow to maximize productivity, efficiency, and quality

ø  contribute dynamic multitasking skills, including quickly diagnosing and adjusting systems to meet special conditions, resolving complex challenges, and maintaining high-level standards

 

~ education/technical proficiencies ~

 

master of science; food science                                                               rutgers university, piscataway, nj

bachelor of science; chemistry                                                                 rutgers university, piscataway, nj

member, american chemical society, 1984-present

 

b braun 22 liter pc controlled bioreactors with data collection software

chemap 20 liter fermenter with cbc 10 controller; 100-1000 liter pilot plant bioreactors

hp 6890 gc with chemstation software

ysi bio-analyzer for sugar and ethanol concentration

american sterilizer autoclaves

sorvall refrigerated centrifuge, bench top and ultra centrifuges

thermo c80 c cryo freezers; sulzer incubator shakers

yeast, bacteria and fungal cell culture aseptic handling; soil screening with tlc analysis

product recovery using solvent extraction and fractional distillation

isis chemdraw software dna techniques training; life science, rockville, md

flipr, biomek and fluorescence microscopy; chromocell, nj

 

professional experience

 

 

 

ø  integral player in dairy product development segment, creating cheese and dairy flavors c both compounded topnotes and flavor matches - for formulations marketed to major food manufacturers

ø  strategically develop prototypes by combining cheese and dairy ingredients from bulk-manufacturing segment with compounded topnotes, consistently delivering high-strength, cost-effective products

ø  responsible for steering innovative development of diacetyl-free microwave popcorn prototypes for major snack food manufacturer, including special cheese-flavored product that required no topical cheese powder

ø  effectively analyze existing aged and surface-ripened cheeses, creating unique cheese flavor topnotes and expanding company s dairy and cheese flavor portfolio

ø  proactively contribute revenue growth measures by turning competitive products used by food  technologists into newly marketable food-industry formulations

ø  travel on monthly basis to various company facilities, demonstrating strong product presentation skills; show special knack for training new employees and advising food technologists of latest available flavors

 

 

 

ø  accurately and efficiently managed and updated regulatory documentation and other associated files

ø  excelled at resolving issues associated with fragrance customers in personal care/household product areas

 

 

ø  achieved 25 years of highly successful senior research/new business development, culminating in variety of commercially viable products sold to high-profile companies such as burger king, pillsbury and coca-cola

ø  created cadillac of enzyme-modified cheeses by designing enzyme and modifying cheese flavor using unaged cheddar with commercially available proteases, neutrases and lipases; became known as flavor that tasted like aged cheddar, and consequently manufactured and sold to burger king and other food companies

ø  developed high-profile yeast plasmolysate flavor that enhanced refrigerated dough products with strong crusty, fresh-bread feel, ultimately getting picked up by pillsbury dough products for improved tasting

ø  awarded u.s. patent in 2002 for formulation used as flavor ingredient specifically created for coca-cola s new citrus beverage line; formulation comprised submerged fungal cell culture fermentation that produced 1500 mg per liter of jasmonic acid from glucose, and was further esterified to methyl jasmonate using natural methanol

ø  strategically launched and steered research campaign for chewing gum/oral care consumer sector, leading to new reaction product that delivered natural cooler molecule, resulting in highly successful cost-effective cooler ingredient for under $250 per kilogram

ø  efficiently produced two-stage fermentation system of safflower oil to deliver 6-dodecen-4-olide, a commercially popular flavor used in 100-plus flavor formulations due to its natural creamy, buttery flavor

ø  earned letter of commendation and eventual promotion from research and development director after completing research program utilizing fresh mushrooms and lipolyzed safflower oil that generated commercial yields of mushroom alcohol; process still commercially viable

ø  established process that made amber ketone, an intermediate for amber ketal from manool; recognized for completing challenging assignment that gained 98% purity and earned european patent

ø  engineered process to make 6,9-dodecadien-4-olide (tuberose lactone) from natural linseed oil, resulting in  floral tone/natural mouth feel that enhanced sweetness and created natural berry flavor used by many beverages

ø  implemented de-novo bacterial anaerobic process that produced 70-80 grams per liter of succinic acid in a three-day fermentation, creating new product used to make other flavor molecules

ø  contributed to company gaining significant edge in many flavor formulations after identifying series of yeast strains to screen, and skillfully selecting best candidates for conversion of perilla aldehyde to perilla alcohol; after optimization in 12-liter fermentations, developed process that produced 12 grams per liter of perillyl acetate, resulting in flavor ingredients quickly boosting company s bottom-line performance

ø  showed keen analytical determination of product yields using hp 6890 gc with chemstation software, hplc for organic acids and gc-ms for positive identification; isolated product molecules using solvent extraction and fractional distillation

ø  developed array of chocolate flavors integrated by many beverage and candy products, using pressure reaction with amino acids and a fermentation product of yeast, proteins and carbohydrates