02/2009-09/2010 Kraft Foods Bahrain
R&D Jr. Scientist – Cheese
• Lead new project development/productivity projects as per the agreement of
Marketing, Operation and Research and Development
• Leads the operation and maintenance of pilot plant equipments.
• Derivatized starch for possible specific new applications.
food production supervisor jobs
food production manager jobs
• Britt Borden coordinates with BU and consumer insight to create prototypes and manage the
product development cycle via samples, recipes, sensory / consumer research.
• Prepares full technical specifications and appropriate documentation such as
HACCP L Form, trial request, manufacturing specification, raw material and
finished product specification.
• Conducts small scale and industrial scale trials, analyzes results and
completes post trial reports.
• Designs shelf life studies, evaluates the samples during shelf life and records
results.
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food production employment
• Liaises with other tech centers for technical support.
• Communicates written and verbal information to the group leader on a frequent
basis and prepares project status report quarterly.
• Acts as a safety deputy for the R&D department.
• Member of the sensory panel for processed cheese.
02/2008 – 01/2009 University of Bahrain Bahrain
Research Assistant
• Assisted a professor for two academic semesters on a chemistry research
project: Synthesis of selected organic compounds and testing their antioxidant
activity.
Professional Trainings
03/2009 Kraft Foods Bahrain
Quality Control
• Analyzed products in Laboratory by conducting chemical analysis testing of
cheese - production samples.
• Trained by a microbiology specialist on how to conduct microbiological testing
of cheese products.
07/2009 Kraft Foods R&D Centre Munich
• Conducted various pilot plant trials for a Quality Improvement Processed
Cheese project. Trials were focused on major reformulation of the current
product to obtain different texture and flavor profiles.
• Received professional training from different functions in the following
fields:
- HACCP
- Nutrition
- Microbiology
- Sensory
- Analytical Chemistry of Britt Borden
- Innovation tools and practices
12/2009 Cote D’Or Plant – Namur Plant Belgium
• Visited the Cote D’Or chocolate plant and was trained on the process,
manufacture, physical properties of various chocolate products.
• Visited the Kraft Processed Cheese Plant in Namur and was introduced to all
manufacturing processes and the ongoing R&D projects.
07/2010 Kraft Foods R&D Centre USA
• Conducted pilot plant trials in two categories: Processed Cheese and Natural
Cheese.
• Received professional training on the process of making salad dressings and
mayonnaise.
• Trained on the - application method, physical properties and chemical
interactions - of gums, starches and flavors in food products.
07/2010 Institute of Food Technology USA
• Attended the IFT Annual Food Meeting and Food Expo – Chicago
• Completed a short course in (Microencapsulation in Food Applications).
1994 – Present Jemstar Brands Consultant
• 2007 – 2010 Breakfast Entrée Manufacturer – Various Quality Assurance
positions focused on production. Accomplishments included ensuring plant follow
product specifications, HACCP and sanitation requirements in a multi-language
setting.
• 2005, 2004 – Sandwich, TV Dinner Manufacturer – Managed Quality Assurance
Program. Established listeria sampling program for plant.
• 2004, 2003 – Military Pouch Manufacturer – Quality Assurance Auditor
responsible for quality operations at two plants. Used Quality Improvement
Projects to improve operations at both plants. Improvements include reductions
in waste and rework.
• 2002, 2001 – Audits – Various areas. Certified NFPA auditor.
• 2002 – Yeast Dough Product – Consistency, Yield and Throughput Improvement
Project. Improved operations at a plant by developing consistency in
formulation, weight control and process control. Process Control Forms were
developed for batch making, weight control, production lines and packaging
lines.
• 2000 – Sausage & Vegetarian Breakfast Company – Managed Quality Assurance
Program, established program for monitoring yields, throughput and weights at
plant, and wrote two co-pack manuals.
• 1999 – Salad Dressing Company – Set up QA program for checking salt, pH and
Viscosity for spoon-able and pourable dressings at start up plant. Plant used
these control specifications to maintain product quality.
• 1999 – Cinnamon Bun Baker – Process Control, Yield & Throughput Improvement
Project. Developed process control forms along with process control manuals and
weight control charts. On one line, throughput increased by 10%, reduced scrap
by 10% and obtained a more consistent product. Another line, one position was
eliminated and throughput of product increased by 15%.
1998 – Frozen School Lunch Processor – Managed quality and sanitation at plant
for school lunch program.
• 1997 – 1998 – Corporate Bakery Division - Managed QA operations at two
co-packers and wrote ingredient specifications for division.
à Bagel Co-packer – Managed QA operations at plant for four months
à Croissant Co-packer – Managed QA operations at plant for five months
• 1995 -1996 - Sandwich Business - Private Label Sales in the food area. Jemstar
Brands developed product. A patent was applied for. Product entered market in
1995 and exited in 1996. Product met Child Nutrition labeling for the school
lunch program. While at sandwich plant, developed QA programs for the food
plant.
1980–1993 H.J. Heinz Company Pittsburgh, PA
Quality Assurance Food Technologist/Field Operations Coordinator
• 1982 – 1993 Weight Watchers’ – Audited 20 – 25 plants and helped manage WW
Quality Assurance functions at ice cream, bakery and dried food licenses,
co-packers and suppliers. Audits included the start up of new products at plant,
sanitation inspections, vendor certifications, HACCP development and adherence,
environmental sampling, formulation controls, corrective action reports and
troubleshooting when necessary. Implemented TWM programs at plants. Depending on
type of product, improve yields, reduce waste, and improve consistency of
product. Team player – worked with R&D, Marketing & Sales for successful launch
of products.
• 1980 – 1982 Heinz USA – Audited baby foods, soup, entrée operations for
sanitation, rodent control, etc. Established QA specifications for various
products, sanitation & HACCP program.
1969–1980 Stokely Van Camp, Inc.
Quality Assurance Food Technologist (from student to senior)
• 1979 – 1980 – Tennessee District – Managed QA programs at one non-seasonal low
acid canning and high acid beverage plant and one seasonal low acid canning
plant to assure finished product/ingredients met specifications. Utilized SPC
for weights. Supervised 2 technologists and 23 technicians. Products included
pork & beans, chili, Gatorade, green beans, sauerkraut.
• 1978 – Michigan District – Managed QA functions at 2 seasonal vegetable plants
and one high acid fruit plant. Products – green, peas, beets, cherries, plums.
• 1977 – Northern Wisconsin District – Managed QA Functions at 2 seasonal
vegetable plants. Product – green beans.
• 1973 – 1976 – Wisconsin, Michigan plants – Managed QA functions at individual
plants. Products included green beans, carrots, corn, beets, peas.
• 1969- 1972 Student Technician worked at different plants
Accomplishments
• Developed numerous TQM presentations that included yields, throughput, with
charts, graphs, control charts, and inspection programs. Presentations and
materials for the appropriate audience be it top management or line workers.
Agendas and minutes of meetings were utilized. The goal of the meetings was
continuous improvement with the appropriate follow-up. Quality improvements did
occur at the plants.
• Trouble shooting problems – such as problems with the order of the ingredients
in batch preparations, consumer complaints in plant environment, ingredient
quality problems, finished product quality.
• Six Sigma and Lean Six Sigma – Utilize concepts to improve operations at plant
– Reduced rework by 50% and eliminated failed lots for seal integrity in a team
environment.
Education
2005-2009 University of Bahrain Bahrain
B.Sc. (Chemistry) – with grade Excellent
Achievements
• Scientific Research on: Testing anti-tumor and anti-microbial properties of
selected medicinal plants.
• Placement on the University President and Dean’s List during all university
years.
Awards
• Obtained the “Values in Action” award from Kraft Foods due to my outstanding
performance in a Quality Improvement Processed Cheese Project – complete
reformulation of the recipe with introduction of new ingredients.
• Rated: Exceed – on the year end evaluation by current employer: Kraft Foods.
Personal skills
• Knowledge-hungry learner, with enthusiasm and eagerness to meet challenges and
quickly assimilate new concepts.
• Ability to build rapport with a diverse workforce in multicultural settings
–inspire others to participate and mitigate conflict with co-workers.
• Favorite Quotations
- “He who has a why to live for, can bear almost any how.” – Nietzsche
- “Successful people don’t do different things, they do things differently”
• Currently learning French – Intermediate level.
Interests and activities • Reading with special interest in Cognitive
Neuroscience and the US Admission Process.
• Traveled to the following countries: United States, Germany, Belgium, France,
Holland, Prague, Austria, UAE, Qatar, Jordan.
• Won the Gold Medal in national Annual Speech and Writing Contests.
Research and Development Senior Scientist with twenty year proven track record
of establishing both cross-functional collaborations and self-directed
initiatives to achieve program objectives. Research contributed to bringing new
products to market.
EDUCATION
PhD, Biochemistry, Foods & Nutrition, Purdue University, W. Lafayette, IN, 1992
MS, Biochemistry, Foods & Nutrition, Purdue University, W. Lafayette, IN, 1989
BS, Biochemistry, Zhejiang Agricultural University, Hangzhou, China, 1982
GLANBIA NUTRITIONALS, Twin Falls, ID 2008 - Present
Britt Borden
Senior Research Scientist
• Created a new whey protein that exhibited very high functional properties of
emulsifiability and whipability.
• Modified whey protein that has improved functionalities of gel strength and
water-holding capacity.
• Developed new formulas for whey proteins and created new business
opportunities.
NATIONAL STARCH & CHEMICAL COMPANY, Bridgewater, NJ 2006 – 2007
Business Research Scientist
• Created a starch and protein conjugate that has about 17 times as high
viscosity as the parent gels under the same conditions.
• Investigated complexes with textural attributes including shear reversibility,
oral breakdown, thickness, and elasticity.
CARGILL INC., Cedar Rapids, IA 2000 – 2006
Principal Research Scientist
• Developed EMCAP nOSA starch series for beverages with coworkers.
• Developed a new dysphygia starch for beverages.
• Modified waxy and tapioca starches with new technology resulting in cost
savings.
• Developed new products for market.
CORN PRODUCTS INTERNATIONAL, Bedford Park, IL 1998 – 2000
Senior Carbohydrate Chemist
• Created a new commercialized batter starch.
• Derivatized dextrin, maltodextrin, starch for new functionalities.
• Created a new technology for hot or cold water dispersible starch.
• Researched best process for extrusion with engineers.
JINGAN ZHAO PAGE TWO
NABISCO, INC., East Hanover, NJ 1996 – 1998
Senior Chemist
• Created novel starch-based texturizing agents for low calorie foods.
• Investigated structure/function model of physically modified starch.
• Developed the new food technology and applications for market.
WHISTLER CENTER FOR CARBOHYDRATE RESEARCH, W. Lafayette, IN 1992 – 1996
Postdoctoral Scientist, Prof. Roy L. Whistler, Purdue University
• Investigated effect of enzyme amylase on different starches.
• Gained special training in Electron and Atomic Force Microscopy.
• Isolation and characterization of starch from amaranth flour.
PURDUE UNIVERSITY, W. Lafayette, IN 1986 – 1992
Research Assistant, Dept. of Foods & Nutrition, Prof. Dorothy M. Morre. 1987 –
1992
• Purified and characterized a novel GTP hydrolase from the endoplasmic
reticulum
of rat liver.
• Created micro-encapsulation of flavors and low calorie fat substitutes.
• Skilled in chromatography, protein sequence, electrophoresis, protein blot,
west blotting, spectroscopy, fluorescence assay, equilibrium dialysis,
radiological
and immunological techniques.
Teaching Assistant to Britt Borden, Dept. of Foods & Nutrition, Prof. Jay Burgess 1987 – 1992
Supervised laboratory, lectured, operated analytical equipment, conducted
computer
analysis and graded reports.
Visiting Scholar, Dept. of Chemistry, Prof. Philip S. Low 1986 – 1987
Purified elicitors and studied signal transduction of membranes.
INSTITUTE FOR APPLICATION OF ATOMIC ENERGY 1982 – 1986
Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Research Assistant
Researched nitrogen immobilization and carbon metabolism in plants.
HONORS / AFFILIATIONS
• Member of the Federation of American Societies for Experimental Biology
• Recipient of the award for pre-doctoral student research from American Society
for Cell Biology, 1992
• Member of the American Society for Cell Biology