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<pre>Array ( [var] => cut_url ) </pre> Resume for Clement O. for Researcher / Scientist / Food, Tobacco & Beverage Production in Townsend, Delaware. Search More Resumes for Researcher / Scientist on #AA8NB7EY6

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Resume for Clement O. for Researcher / Scientist / Food, Tobacco & Beverage Production in Townsend, Delaware

Occupation: Researcher / Scientist Industry: Food, Tobacco & Beverage Production
Country: United States City: Townsend
State: Delaware ZIP: 19734

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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. 


  • Outstanding leadership, communication and interpersonal skills.
  • Strong self motivated team player.
  • Highly creative, innovative, fast learner with proven ability to respond quickly to challenges.
  • Extensive knowledge 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

    Food Technologist
  • Provide presale and postsale technical support and business development for the target market of Human Nutrition.
  • Significant product, 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 confectionery categories.
  • SPI POLYOLS, INC Acquired by CPI in      June to February

    Staff Scientist
  • Extensive knowledge and functionality of hydrocolloids in many food applications.
  • Patent pending for my research work in the area of functional frozen dessert application.
  • Extensive knowledge of low digestible carbohydrates and its functionality in food application.
  • Knowledge of sugar alcohols polyols functionality and its interactions with other high intensity sweeteners.
  • 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.

    Clement   O.

    FMC BIOPOLYMER, Princeton, New Jersey                        Jan. to June

    Senior Research Scientist 

  • Led development 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 etc.
  • Extensive knowledge of food hydrocolloids and their interactions in food systems.
  • Assisted customers in trouble shooting and production scaleups
  • Provided technical 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 

  • Directed product development functions, product formulation, raw and finished product specifications, and nutritional label.
  • Extensive knowledge 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.

    Development Chemist 

  • Reported to Senior Project Supervisor for Corporate Planning and development.
  • Managed projects, 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.


    Bachelors of Science Chemistry

    Kean University, Union, New Jersey 


    Institute Of Food Technologists IFT

    National Organization for Black Chemists & Engineers NOBECHE

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