Wen Cong

*** ****** **** **., *********, PA, ****5 614-***-**** acruix@r.postjobfree.com

EDUCATION

Master of Science, Food Science and Technology Graduated May. 2015 Ohio State University, Columbus, OH

GPA: 3.76/4.0

Bachelors of Engineering, Food Quality and Safety Graduated Jun. 2013 Jilin University, China

GPA: 3.73/4.0

COURSEWORK

Food Chemistry with lab

Food Analysis with lab

Instrument Analysis

Food Product Development

Statistics with lab

Food Additive

SKILLS

Scientific: HPLC; LC-MS; GC-MS; FT-IR; SPME-GC/MS; Lab skills for wet chemistry Computer: Microsoft Offices; ANOVA; JMP

Others: Driving license

PROFESSIONAL EXPERIENCE

Summer Project-Cornell University:

Project: Analysis of grape off-aromas using HS-SPME-GC-TOF-MS Jun. 2015- Present Duty: Detected and quantified off-aromas in grapes by SPME-GC-MS; sample preparation Master Research-Ohio State University

Project: Application of a portable infrared spectrometer for screening acrylamide content in commercial French fries Dec. 2013- April. 2015

Duty: Detected and quantified acrylamide in French fries by GC-MS; Extracted acrylamide using solid phase extraction (SPE); Collected spectrums using FT-IR; Analyzed data by Pirouette software using partial least squares regression (PLSR) Product Development: Chocolate Covered Strawberry Popcorn Aug. 2014- Dec. 2014 Duty: Developed Concept; Designed Formulation and Analyzed Ingredients Interactions; Designed Processing; Run Bench-top Experiment and Pilot Plant Experiment; Sensory test and Consumer test; Packaging Decide; Created Label and warnings on package Internship-Consumer Sensory Testing, Ohio State University Aug. 2014- Dec. 2014 Duty: Assisted in the conducting of sensory panels and analyzed of data collected from studies; Helped with publicity for tests/panels, and sample preparation. Project: Application of a portable infrared spectrometer for detection of quality attributes of processed tomato products Sep. 2014- Dec. 2014

Duty: Detected and quantified organic acid and sugars in tomato paste and sauce by HPLC; Analyzed viscosity, initial pH and titratable acidity; Collected spectrums using FT-IR Internship-Inspection and Quarantine Bureau, China Jun. 2012-Sep. 2012 Analyzed pesticides and additives following official protocols by HPLC, LC-MS, GC-MS; Reported results of analysis