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sss Objective To share and develop my knowledge, passion, and expertise in research and development, utilizing my background in food science, through employment with a growing and prosperous company.

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Qualifications Determination, dedication, and constant enthusiasm are qualities that will extend and strengthen Britt Borden's knowledge in the field of food science. I have an outstanding ability and desire to lead and stimulate critical thinking. My excellent communication skills, ability to concisely articulate technical objectives, and creative thinking will assist your company with its goals.
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Education University of Florida. Gainesville, Florida 32608
Bachelor of Science in Food Science (June 2006). GPA: 3.75
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Professional and Research Experience
June 2009 – September 2010 Food Scientist
Custom Culinary/Griffith Laboratories, Medina, Ohio 44256
Responsible for product development innovation and commercialization of food products. Skilled working with sauces, bases, dressings, and soups for foodservice and industrial accounts. Responsible for the commercialization of several products that are on permanent restaurant menus. Under the direction of Mr. Paul Sidari.
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August 2008 – May 2009 7th and 8th Grade Science Instructor
Walter C. Young Middle School, Pembroke Pines, Florida 33028
Responsible for the instruction of 7th and 8th grade science, following the Florida state standards. Under the direction of Ms. Diane Hall.

August 2008 – May 2009 Culinary Arts Instructor
Cooper City Community School, Cooper City, Florida 33321
Responsible for the instruction of a Britt Borden education course.

August 2006 – June 2008 Culinary Arts Instructor
Western High School, Davie, Florida 33325
Responsible for the instruction of Pro Start and culinary arts curriculum.
Under the direction of Mr. Scott Fiske

May 2004 – August 2004 Culinary/Product Development Intern
Chef Allen's. Aventura, Florida 33180
Formulated new dressings/sauces, recipe ideation and expansion. Trained and responsible for the operation of garde-manger. Under the direction of Chef Allen Susser.

September – April 2004 Undergraduate Research Assistant
University of Florida, Department of Food Science
Investigated the morphological properties of pineapple and mangos by extraction of ascorbic acid and phenolic acid, HPLC. Under the direction of Dr. Stephen Talcott.



May 2003 – August 2003 Product Development Intern
Fontina Foods/Cargill Inc. Port St. Lucie, Florida 34984
Responsible for ideation and creation of new sauces/dressings for a national account customer. Initiated a new raw product sampling program, using a series of analytical tests to ensure quality assurance/control. Edited the company's GMP handbook. Under the direction of Mr. Tom Sadler and Mr. Mark Gabrovic.
June 2002 – August 2002 Research Assistant. Food Science Summer Scholars Program
Cornell University. Ithaca, New York 14850
Utilized a series of microbiological tests (catalase, motility, gram staining, api Listeria), gel electrophoresis, PCR assay targeting hemolysin gene and ribotyping to determine the presence of Listeria monocytogenes in the crawfish/food industry. Under the direction of Dr. Martin Wiedmann.

March 2002 – May 2002 Undergraduate Research Assistant
University of Florida, Department of Food Science
Investigated the acid/alkali solubilization of fish proteins from underutilized sources of tropical subtropical fish species to develop high functional protein isolates. Optimized processing parameters to achieve maximum protein recovery and lipid reduction and minimum waste. Under the direction of Dr. Hordur Kristinsson.

January – December 2002 Undergraduate Research Assistant
University of Florida. Department of Food Science
Provided sensory analysis for beverage companies through student taste panel. Use of hedonistic, paired comparison and preference, and triangle test analysis. Under the direction of Dr. Charles Sims.

July 2000 – May 2001 Independent Research/Young Scholars Program
Villanova University. Villanova, PA. Cornell University. Ithaca, NY
Extensive research on the Human Immunodeficiency Virus and its genetic role by phylogenetic analysis utilizing Maclade, DNAstar and PAUP. Under the direction of Dr. William Fleischman (Villanova University) and Dr. Volker Vogt (Cornell University).

Awards and Honors
December 2006 Recipient, ServSafe certification
June 2005 – May 2006 Recipient, Institute of Food Technologists/Masterfoods Scholarship
May 2004 Recipient, Institute of Food Tecbnologists Certificate of Merit
October 2002 Recipient, Research and Development Associates for Military Food and Packaging Systems. Marvin Byer Scholar for special recognition
May 2002 Recipient, Institute of Food Technologists Sophomore Scholarship
May 2002 Recipient, IFT – Florida Section Undergraduate Scholarship
March 2002 Recipient, University Women's Club Scholarship
May 2001 Recipient, Institute of Food Technologists Freshman Scholarship

Professional and Collegiate Membership
January 2006 Member, Research Chefs Association
February 2002 – Present Member, Institute of Food Technologists
March 2002 – May 2006 Member, Institute of Food Technologists Florida Section
January 2002 – June 2006 Member, Alpha Lambda Delta Honors Society, University of Florida
January 2002 – June 2006 Member, Phi Eta Sigma Honors Society, University of Florida

Activities
July 2007 – Present Member, USAT/Grunt Girl Racing
April 2002 – April 2004 Vice President, Food Science and Human Nutrition Club
April 2002 – April 2004 Ambassador, College of Agricultural and Life Sciences
February 2002 – May 2002 Member, Food Science Quiz Bowl Team


EDUCATION
Bachelor of Science, Packaging (Spring 2009)
+ Lansing Community College, Lansing, MI (Fall 2001-Spring 2006)
+ Michigan State University, East Lansing, MI (Fall 2006-Spring 2009)

WORK EXPERIENCE
Innerpac, Inc/RTS (Rock-Tenn/Sonoco) (August 2009-Present)
+ Wrote and implemented training manual for the estimating position and Amtech system
+ Successfully managed expectations on multiple projects
+ Packaging Estimator/Management Trainee
+ Responsible for developing quotes based on specifications and/or information provided by customers
+ Designed chipboard and corrugated partitions, die-cuts, and specialty items
+ Worked daily in a team environment to provide customers with cost effective packaging solutions

Campbell Soup Company (June 2008-December 2008)
+ Packaging Co-op (Foodservice division)
+ Coordinated with marketing and manufacturing facilities to schedule and run line trials
+ Evaluated and launched new plastic deli container and easy open plastic film
+ Established and maintained relationships with suppliers
+ Expanded knowledge of multiple food processes: Aseptic, Thermal, Ready to Eat, Ready to Cook
+ Demonstrated ability to work off-site during extensive travel

food production supervisor jobs
Applebee’s Grill and Bar (January 2003-August 2009)
+ Employee of the year 2006, employee of the month July 2005 and August 2006
+ Bartender, trainer, server, host, expediter, and to-go specialist
+ Trained approximately 65 managers (Company Training Store)
+ Led pre-shift meetings and attended leadership seminars
+ Conducted in-store training sessions. This included planning the training meeting agendas
+ Aided management team by assisting in hiring process and developing a store leadership team
+ Organized volunteer pancake breakfasts for various organizations and sports teams
+ Guaranteed customer satisfaction by ensuring quality of product, demonstrating food safety, foreseeing my guest’s needs, and contributing to successful problem solving

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AFFILIATIONS
Pi Kappa Gamma (PKG) (Spring 2008-Present)
+ Packaging Honorary Co-ed Fraternity
Institute of Packaging Professionals (IoPP) (September 2006-Present)

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food manufacturing jobs
This page is the food processing jobs page.
food production jobs