Curriculum Vitae

Fatemeh Zare, PhD

Address: **** ** *********** ****, ****, Montreal, QC, H3H 2N3

Tel: 514-***-****; E-mail: acgdfo@r.postjobfree.com

Profile: Highly motivated, well organized, cooperative and talented food scientist; with excellent work

experiences in research and development, project management, laboratory analysis and willing to face new

challenges and responsibilities

Highlights

Work experience with protein and hydrocolloids, chemical, functional and physical analysis

Work experience in product development, design and development of experimental methodology

Technical knowledge of operating analytical instruments such as HPLC, PCR, electrophoresis, uv-vis

spectroscopy, particle size analyzer, texture analyzer, FTIR, DSC and GC

Excellent knowledge of food chemistry and analysis; particularly protein functionality (emulsifying,

water binding, fat binding, gelling, foaming and dispersion properties)

Highly skilled in data analysis and statistics, report and manuscript and document management

Highly skilled in laboratory safety and maintenance, chemical and waste management

Demonstrated excellent communication skills, capable to manage multiple projects, flexibility to work

in cross functional team as well as individually

PROFESSIONAL EXPERIENCES

1-Quality Assurance Auditor 1 02/2014-present

CRL (Charles River Research Laboratory), Montreal, QC

Responsibilities :

Review protoco ls for compliance with pertinent government and international GLP regulations,

perform raw data, draft and final report audits for studies to ensure accuracy and compliance with

the GLPs, Study Plan and Standard Operating Procedures, assure that study deviatio ns are repo rted,

prepare and sign the Quality Assurance Statement and Report

2- Researcher

Department of Bioresource Engineering, McGill University, Montreal, QC 05/2013– 12/2013

Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC 09/2012– 04/2013

Department of Food Science and Agricultural Chemistry, McGill University in collaboration with

Bariatrix Nutrition, Montreal, QC 11/2011– 08/2012

3- Research Assistant (PhD research)

Department of Bioresource Engineering, McGill University, Montreal, QC 09/2007- 08/2011

Responsibilities :

Investigate functional properties of protein including hydration, gelling, foaming and emulsifying

properties

Investigate molecular structure, physical and chemical properties of protein; using FTIR, particle size

analyses, texture analyzer, DSC, HPLC, Electrophoresis and spectrophotometer

Design and formulate protein/ probiotic supplemented beverage/food using plant protein, milk protein

and peptides

Investigate functional, physical, chemical, microbial and sensory properties of formulated products

Investigate effect of supplementation on protein digestibility of supplemented food using raw and

pre-treated plant ingredients

Measure and compare degree of milk protein hydrolyzing upon different enzymatic reactions

Conduct laboratory maintenances including instruments’ calibration, clean and safe work place,

chemical and waste managements

Record, analyze and report laboratory data using log sheet, notebooks and statistical tools

Prepare high quality report, book chapter and manuscripts based on the above research projects,

presentation in conferences, scientific meetings and seminars

Train graduate and summer students, collaborate with internal and external laboratory and research

collaborators

4-Food Science Specialist 03/2003- 06/2007

Nutrition Department, Ministry of Health and Medical Education of Iran, Tehran, Iran

Responsibilities:

Plan and implem ent nutrition education project in order to modify consumption’s pattern of food in

different community levels

Collaborate with Food and Drug Inspection Agency of Iran, Iranian National Standard Organization

(ISIRI) in drafting regulations, guide lines and standards for food industry and manufacturers

Collaborate with food industry and manufacturers in establishm ent of quality control systems,

HACCP, GMP and SOPs

5- Food Science Technologist 09/1998- 02/2003

Gorji Biscuit company, Tehran, Iran

Responsibilities:

C o n d u c t analytical tests for incoming raw food ingredients, in process and finished food products

Collaborate with research and development department to assess new formulated food

Participate in establishment of Quality and Food Safety programs, including GMP, HACCP and SOPs

preparation

Collaborate in food safety activities including control CCPs, sanitation and storage, hold and

releasing of out of specifications’ product, recording data and archiving

Provide high quality reports for pro duct management department in a timely manner

Collaborate with production, packaging, storage and marketing departments to ensure all

quality requirements are understood and met

Manage laboratory maintenance and safety and train lab technicians

EDUCATION

Certificate “Advanced Food Safety and Management Service”; (TrainCan, Inc, Canada) Oct. 2013

Ph.D. “Food Science”; McGill University (Canada) Sep. 2007 – Aug. 2011

PhD research project: Research and development of novel pre/probiotic food products including

yogurt and probiotic beverages; design, formulation and optimization, studies on the growth and

viability of microorganisms, product shelf life, rheology and physico-chemical pr operties.

M.Sc. “Food Science and Quality Control”; Shahid Beheshti University (Iran) Sep. 2001 – Jun. 2004

B.Sc. “Food Science and Quality Control”; Shahid Beheshti University (Iran) Feb. 1993 – Aug. 1998

COMPUTER SKILLS

wo rd, excel, power point, statistics (SAS, SPSS) and quality management software

LANGUAGE

English (fluent), French (intermediate), Persian (native)

PUBLICATIONS

Author and co -author of 11 peer-reviewed articles, one book chapter, 10 abstracts for poster

and/or oral presentation, delivered numerous oral and poster presentation

References are available upon request

Contact this candidate