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Food scientist professional
with over years of diversified experience in the areas of Applications
Research and Technical Development. Experience working in fastpaced,
crossfunctional team environments and possess strong people and project
management skills. Extensive knowledge in areas such as, product
formulation, new product development, customer interaction, pilot
plant production scaleup and sales/marketing coordination.
communication and interpersonal skills.
Strong self motivated
innovative, fast learner with proven ability to respond quickly to challenges.
of the food industry including both retail and industrial.
Completed the “Ice
Cream Short Course” at Penn State University in January .
CORN PRODUCTS INTERNATIONAL
Feb. to June
and postsale technical support and business development for the target
market of Human Nutrition.
market and industry experience in the area of bakery, confectionery,
dairy and beverages.
Designed and developed
prototype products for trade fair activities in frozen desserts and
SPI POLYOLS, INC Acquired by
CPI in June to February
and functionality of hydrocolloids in many food applications.
Patent pending for
my research work in the area of functional frozen dessert application.
of low digestible carbohydrates and its functionality in food application.
Knowledge of sugar
alcohols polyols functionality and its interactions with other high
Led product development
research work in nosugaradded ice creams and dairy beverages applications.
Worked well with
director of Marketing to identify new growth target potential opportunities
and providing technical support to CPI partners.
Involved in sample
development as needed by the team.
Knowledge of pasteurization
UHT/HTST production techniques.
FMC BIOPOLYMER, Princeton,
Jan. to June
Senior Research Scientist
from concept to implementation of stabilizers systems in a “Low Carb”
ice cream and beverages applications.
Designed and formulated
stabilizer for cultured dairy products such as yogurt, yogurt drink
of food hydrocolloids and their interactions in food systems.
in trouble shooting and production scaleups
assistance to customers globally Europe, Asia, South America in areas
of new product development.
A & B Ingredients, Inc.
Fairfield, New Jersey
Jan to Dec
A major Food Ingredient
rice starch Supplier
Technical Service Manager
development functions, product formulation, raw and finished product
specifications, and nutritional label.
of using rice starch in formulations such as bakery, salad dressings/sauces,
meat, poultry and seafood.
Knowledge of interactions
between key food gums and starches.
National Starch & Chemical
Company, Bridgewater, NJ
April to Dec.
Reported to Senior
Project Supervisor for Corporate Planning and development.
developed product specifications, performed laboratory functions.
Designed and formulated
various dairy products such as ice cream and sweet flavor applications
like jelly gum candies.
Developed a system
that reduces the color migration in a fruit based yogurt FOB.
EDUCATION & TRAINING
Bachelors of Science Chemistry
Kean University, Union, New
Institute Of Food Technologists
National Organization for Black
Chemists & Engineers NOBECHE