Nancy A. Rinaldi

*** ****** *** **********, *.J. 07095

Home: 732-***-****

Cell: 908-***-****

Email: ab9of5@r.postjobfree.com

Summary Food technologist with experience in developing and cost reducing frozen

meals, salad dressings, dry mixes, seasonings, wet sauces, spreads and beverages.

Developed products for Unilever major brands Bertolli, P.F.Chang,

Ragu, Skippy, Knorr and Hellmann's. Strong culinary, food science and

organizational skills. Experience in managing process and people across

many functions.

Key Areas of Expertise

Organizational Planning and Design

Team Management

Culinary

Innonation Product Development

Professional Experience

Hagelin Flavor Technologies

June 2011- Present

200 Meister Avenue

Branchburg, NJ 08876

Senior Food Technologist Applications

Product Development for a wide range of clients

Develop Beverages (alcoholic and non-alcoholic)

Develop Savory Products (dressings,soups,sauces)

Unilever

June 1980- May 2011

Research & Development

800 Sylvan Avenue

Englewood Cliffs, NJ 07632

Jan. 2006- May 2011 Savory Frozen Innovation Principal Food Technologist

Lead technologist for complete Bertolli Frozen Line.

Role includes development and implementation for innovation, cost

reduction and improvement.

Co Lead technologist for the PF Chang Frozen Line.

M ajor Accomplishments development and implementation of:

Bertolli Classic Skillet Line

Bertolli Mediterranean Skillet Line

P.F. Chang Skillet Line (4 varieties)

Bertolli New Platform

Cost reduction project for Bertolli line 1.8 million dollar savings.

Short term assignment in Italy.

Nov. 1998- Jan. 2006 Savory Ambient Innovation Senior Food Technologist

Development and commercialization of innovation and line extensions for

Ragu and Knorr U.S./Canada from concept to implementation. (Dry Mixes,

Wet Sauces, and Bouillons). Completed two short term assignments in

Germany working on global meal kits.

M ajor Accomplishments development and implementation of:

Ragu Express, Line extensions of Lipton/Knorr side dishes,

Bertolli Sauces, cost reduced bouillons

June 1991- Nov.1998 Dressing Innovation Senior Food Technologist

Lead technologist responsible for the development of new dressing

products from concept to plant implementation. Lead cross functional

team for the commercialization of pourable salad dressing line for North

American and Latin America.

M ajor Accomplishments development and implementation of:

Hellmann’s/Best Foods Pourable Dressing Line

Henri’s Fat Free Pourable Line

Hellmann’s/ Best Foods One Step Dressing Line

June 1984-June 1991 Culinary Innovation

July 1989-June 1991 Senior Food Technologist

June 1986-July 1998 Food Technologist

June 1984-June1986 Associate Food Technologist

Developed new products for retail and foodservice market from culinary

model to commercialization. Product lines included: Pasta, Peanut Butter,

Margarine, Dressings, Dry mixes, Meal Kits. Brands: Knorr, Helmman’s,

Mueller’s, Mazola, Skippy.

June 1980-June 1984 Spreads & Aerosols

Jan. 1983-June1984 Senior Food Technician

Jan. 1982-Jan 1983 Food Technician

June1980-Jan.1982 Associate Food Technician

Maintained Competitive product data base.

Designed and conducted shelf life programs

General support to technologists.

June 1978-1980 Hartz Mountain Corporation

Bloomfield NJ

Plant QC

Performed Microbiological test and protein analyses

Education

1974-1977 Rutgers University Newark, N.J. 101 credits B.S. Chemistry

2006-present Thomas Edison College Trenton, N.J. 15 credits pursuing B.S. Food Science

Culinary Certification Courses

J ohnson & Wales Basic Skill Development Boot Camp

CIA Cooking Principles I & II

CIA Soup, Sauce, & Salsa

CIA World Flavors

CIA Ingredient Flavor Dynamics

CIA Food & Wine Pairing

Unilever Chef Courses Latin/Mexican, Italian, Asia

Apprenticed with a diverse team of chefs (CIA trained/International) while working in Culinary Innovation group.

Process Certification

Retort Training

Awards

1997 Best Foods Chairman’s Award

1995 Two Best Foods Special Achievement Awards

Memberships National IFT

ACF

References Furnished upon request

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