Management Assistant

Hui Feng

**** ** * *** *** *, Corvallis, OR *****. Phone: 541-***-****. Email: ***.****@***********.***

OBJECTIVE

To find a full-time position in industry requiring extensive hands-on experience in gas chromatography

mass spectrometry and excellent communication and team work skills.

EDUCATION

Doctor of Philosophy (Ph.D.) in Food Science, expected in December, 2013.

Oregon State University, Department of Food Science and Technology, Corvallis, OR, USA.

Master of Science (M.Sc.) in Food Science, July 2008.

Ocean University of China, Department of Food Science and Technology, Qingdao, China.

Bachelor of Science (B.Sc.) in Food Science and Technology, July 2005.

Dalian Ocean University, Department of Food Science and Technology, Dalian, China.

TECHNICAL SKILLS

Volatile compound isolation and analysis

Simultaneous Distillation Extraction (SDE), Solvent Assisted Flavor Extraction (SAFE), Solid Phase

Extraction (SPE), Solid Phase Micro-Extraction (SPME), Stir Bar Sorptive Extraction (SBSE)

Analytical instrumentation

Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography-Olfactometry (GC-O), Multi-

dimensional GC-MS, High Pressure Liquid Chromatography (HPLC)

Purification and characterization of protein components

Size Exclusion Chromatography (SEC), Ion Exchange Chromatography (IEC), Gel Electrophoresis (GE)

Statistical analysis methods SPSS plus software and R software

WORK EXPERIENCE

E. & J. Gallo Winery, Chemistry department, Modesto, California. 07/2011 – 11/2011.

Intern:

Develop and validate methods for analyzing volatile composition of grapes and wines, with

particular emphasis on the GC-MS platform.

Analyze the chemical composition of grapes throughout fruit maturation and monitor wine

composition changes during fermentation. Independently prepare technical reports and give

presentations on findings from projects.

Oregon State University, Department of Food Science and Technology, Corvallis, Oregon.

Graduate Teaching Assistant, Food Analysis (FST 423/523)

Lectured and trained students in techniques such as Karl Fisher titration, solvent extraction,

Kjeldahl analysis, high pressure liquid chromatography, thin layer chromatography, gas

chromatography, and spectroscopy for food component analysis.

AWARDS

Graduate Student Travel Award

244th American Chemical Society National Meeting, Philadelphia, PA, 2012.

Outstanding Teaching Assistant Award

Department of Food Science and Technology, Oregon State University, 2011.

CONFERENCE ABSTRACTS

1. Hui Feng, Fang Yuan, Patty Skinkis, Michael Qian. Impact of Fruit Zone Leaf Removal

Management on Pinot Noir Grape Volatile Composition and Wine Aroma Profile in Western

Oregon. The 68th Northwest Regional Meeting of the American Chemical Society. Corvallis,

OR. 2013. (Oral presentation)

2. Hui Feng, Fang Yuan, Patty Skinkis, Michael Qian. Effect of Cluster Zone Leaf Removal on

Grape Sugar, Acids, Carotenoids and Volatile Compositions. 63rd American Society of Enology

and Viticulture National Conference. Portland, OR. 2012.

3. Hui Feng, Yan Zhang and Michael Qian. 3-Alkyl-2-methoxypyrazines as Key Aroma

Compound in High Bush Blueberry. 244th American Chemical Society National Conference,

Philadelphia, PA, 2012.

4. Yanping L.Qian, Hui Feng, and Michael Qian. Challenges of Ionic Liquid Column for Beer and

Wine Volatile Analysis. 244th American Chemical Society National Conference, Philadelphia,

PA, 2012.

5. Hui Feng, Patty Skinkis, Michael Qian. Effect of Alleyway Cover Crop Management on Pinot

Noir Grape volatile Composition. 62nd American Society of Enology and Viticulture National

Conference. Monterey, CA, 2011.

6. Hui Feng, Patty Skinkis, Michael Qian. Effect of Alleyway Cover Crop Management on Pinot

Noir Wine Aroma Composition. 62nd American Society of Enology and Viticulture National

Conference. Monterey, CA, 2011.

PUBLICATIONS

1. Hui Feng, Fang Yuan, Patty Skinkis, Michael Qian. Vineyard Floor Cover Crop Management

Altered Pinot Noir Grape Chemical and Volatile Composition. American Journal of Enology and

Viticulture. (Ready to submit)

2. Hui Feng, Patty Skinkis, Michael Qian. Volatile Composition of Pinot Noir Wine from Different

Vineyard Floor Management in Western Oregon. (In preparation)

3. Hui Feng, Fang Yuan, Patty Skinkis, Michael Qian. Impact of Basal Leaf Removal

Management on Pinot Noir Grape and Wine Quality. (In preparation)

4. Hui Feng, Xueyan Fu, Xin Liu and Changhu Xue. Purification and Characterization of

Trimethylamine-N-Oxide Demethylase from Ryukyu Squid (Symlectoteuthis oualaniensi),

China Food and Fermentation Industry, 2008, 34:27-32

5. Hui Feng, Ruichang Gao, Bingxin Ren, Xin Liu and Rong Cao and Changhu Xue. Effect of

Polyphosphate Hydrolysis on Properties of Frozen Tilapia Muscle, China Science and

Technology of Food Industry, 2008, 29:239-241

6. RuiChang Gao, Li Yuan, Hui Feng and Changhu Xue. Purification and Characterization of

Pyrophosphatase from Bighead Carp (Aristichthys nobilis), LWT - Food Science and

Technology, 2008, 41:254-261

AFFILIATIONS

American Chemical Society (ACS)

Institute of Food Technologists (IFT)

American Society of Enology and Viticulture (ASEV)

ACTIVITIES:

Graduate Student Representative, Department of Food Science and Technology, Oregon

State University, 2012-2013

Volunteer for organizing the Oregon Future Farmers of America (FFA) competition, Oregon

State University, 2010-2012.

Chair of Student Association, Dalian Ocean University, 2003-2005.

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