Marlene Margolis

**** ****** **. #****, ******* Fl 32839

email: abgxur@r.postjobfree.com

Cell Phone: 201-***-****; Home phone: 407-***-****

Summary: A food scientist skilled in developing and launching new

products, streamlining manufacturing systems, and experienced manager of

food safety and quality assurance with strong knowledge of food

microbiology, FDA, USDA, HACCP, and SQF.

Experience:

Goya Foods Jun 2009 - Jun 2011

Largest Hispanic food producer/food distributor. 2000 employees. More than

1600 products

R&D Director

. Built the R&D Department

o Personnel training

o Creation of Sensory Evaluation Lab

o Develop physical and chemical lab

o Develop program for new product development

o Establish the Genesis program to do nutritional panel

. Developed new products from concept to launch in commercial retail

locations

. Frozen entr e, dry mixes (rice's and powder desserts), canning

(refried beans, bean soup), spices blends, dairy beverage, frozen

bakery products for retail stores like Shop Rite, Stop and Shop, for

Club stores (Costco and BJ)

. Improved current products, due to quality issues and/or cost reduction

. Began the sodium and sugar reduction program in all SKU's

A&M International Foods, Orlando FL Oct 2008 - Oct

2009

Freelance Consulting

. Worked in the development of new healthy bakery products: no sugar

added, gluten free, all natural and organic by keeping the gourmet and

Latin concept for cakes, pastries and artisan breads

o Developed new products with healthy concepts for several

bakeries that will be open soon in Central Florida and Venezuela

o Researched ingredients base on functionality and/or health

characteristics

. Made the formulation, developed the Genesis Program, developed the

sensory evaluation, food cost and processing

Camino Real Foods, Los Angeles CA Oct 2007 - Aug 2008

Quality Assurance/Quality Control Manager

. Reviewed the food safety programs (HACCP, allergen control, pest

control) and microbiological risk assessments of raw materials and

finished products

. Rebuilt the food microbiologist lab:

o Established a new process for fecal coli forms analysis

o Recommended appropriate microbiological specification limits for

finished product and raw materials based on consumer use and

relevant regulatory requirements

o Developed the technique for listeria analysis

o Established samples technique for ATP swaps for pre-op in the

plant

o Established rapid technique to detect for salmonella

o Personnel training in food microbiologist techniques

. Maintained HACCP, SSOP and GMP documentation

. Improved GMP's practices and developed the new quality manual

. Re-evaluated listeria program for ready-to-eat products

. Maintained AIB certification and prepared for SQF audit

. Maintained continual data analysis and report structure

. Designed and established a food safety and sanitation training program

for the QC and manufacturing personnel

The Father's Table, Orlando, FL May 2005 -

Sep 2007

Wholesale bakery: Frozen cheesecake

Research and Development Senior Project Manager

. Responsible for managing the research lab staffed by an Executive

Pastry Chef, Project Managers and Lab Technicians in this nationally

known dessert company with $40MM in annual sales

. Developed all new products from concept to launch

. Developed signature products for prestigious retailers such as Sam's

Wholesale, BJ's Wholesale, Ralph's, Albertson's and Target

. Removed trans fats in over 200 existing products while improving

overall quality

. Created a unique base formula which provided $600MM in annual cost

savings

. Aided the company in its entrance into foodservice by developing

specialized products for customers such as Longhorn Steakhouse

. Provided technical assistance and troubleshooting to the production

floor

The Metropolitan Bakery, Miami, FL May 2003 - May

2005

Wholesale bakery: Frozen cakes and desserts

Quality Control Manager

. Developed the protocol analysis for the physical and chemical analysis

for the raw ingredients, product in processing and finish goods

. Developed the manual for the QC lab

. Data collection and interpretation

. Developed the food safety program including food safety personnel

training

. Conducted internal audit for further audit with AIB

. Established SSOP, GMP and HACCP program

. Maintained HACCP and GMP documentation for AIB certification

Caf Fama de America Coffee Company, Venezuela Sep 1998 - May

2003

Quality Assurance and Research and Development Director

Quality Assurance

. Built the QC department including the lab for physical, chemical and

microbiological tests

. Personnel selection and training

. Developed the methodologies for food analysis and equipment

. Established the appropriate microbiological specification limits for

finished product and raw materials based on consumer use and relevant

regulatory requirements

. Developed sensory evaluation test for quality analysis

. Implemented and maintained HACCP, ISO 9000 certifications, Covenin

product certification and GMPs

. Audit leader for internal and external audits, developed and trained

the team for internal audits at the company

. Monitored corrective actions when necessary

Research and Development

. Directed new projects from pilot and bench-top to production, while

working with multiple departments. Excellent teamwork skills

facilitate cooperative environment

. Conceived and implemented new products from concept through scale-up

and production

. Formulated new products with specific guidelines desired by customer

. Developed and supervised processing systems

. Developed and created the sensory panel for coffee sensory test

. Worked closely with the marketing department to conduct sensory test

in consumer panels

. Developed the technique to find the coffee bean defects correlated

with the coffee flavor

. Products: flavoring coffee, instant coffee, milk shake coffee base

Helados Ice Cream Products EFE, Venezuela Nov 1994 - Sep

1998

Consulting in QC and RD

. Developed the methodology for the determination of listeria and

salmonella with rapid techniques

. Monitored the internal and external audits

. Developed ice cream bases for sugar free ice cream

. Executed bench-top research and pilot plant implementation

. Developed complete product specifications using analytical and sensory

testing

. Developed system for sensory evaluation for raw ingredients and during

processing in the ice cream plant

. Provided technical instructions to manufacturing personnel

Universidad Santa Maria Jan 1986 - May

2002

Associate Professor - Graduate and Undergraduate Schools

Head of Food Sciences Research Department

. Taught food microbiology in both lab and lecture settings

. Taught quality control and product development as it relates to food

. Directed and oversaw more than 50 research projects in food sciences:

food microbiologist, product development

. Developed new products:

o Fortified food, project development for the poor population:

rice, infant formula and milk shake powder. These formulas were

fortified with vitamins, minerals and soy protein, to reach the

25% RID

o Sugar free products: cake mix, marmalade, instant fortified

beverage powder, milk shake powder. These formulas were testing

in the diabetic population to find the glycemic index.

. Worked on food microbiological analysis for small food companies

Education:

Nebraska University, Lincoln, 1992

PhD in Food Sciences

Universidad Sim n Bol var, Venezuela, 1986

Master's Degree in Food Sciences

Universidad Santa Mar a, Venezuela, 1975

Bachelor of Science in Pharmacy

Professional Training:

Sensory Evaluation for QC and RD SIM2000. New Jersey. 2011

Principles of Chocolates in Bakery, 2007

Notter Pastry School, Orlando FL

New Ingredients & the Development of Healthy Foods Seminar, 2006

Institute of Food Technologists (IFT), Orlando, Fl

Quality Assurance for Cheese Grading, 2003

University of Wisconsin, WI USA

Auditing and Quality Systems, 2002

Fondonorma, Caracas, Venezuela

Certified Auditor HACCP, 2001

Global Team, Caracas, Venezuela

Introduction to Sensory Evaluation, 1999

Specialty Coffee Association of America, Philadelphia, USA

Sensory Evaluation Workshop, 1999

Specialty Coffee Association of America, Philadelphia USA

Shelf life in Foods, 1999

USM. Caracas, Venezuela

New Technology in Food Pathogens, 1999

USM. Caracas. Venezuela

New Product Development, 1999

II Congreso de Ciencias y Tecnologia de Alimentos

Good Manufacturing Practices in Food Industry, 1998

USM. Caracas. Venezuela, USM

Low Calorie Development, 1994

Institute of Food Technology, Orlando, Florida

Microbiological Quality Control in Food and Milk Products, 1989

Institute Pasteur, Lille, France

Professional Affiliations:

Professional Member of the Institute of Food Technologists

Additional

Fluent in Spanish

US Citizen

Former President of Venezuelan Association of Food (AVCIAL), ALACTA

Member

National Prize of Pharmacy in 1989 for a Research Project in Food

Microbiology

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