Management System

Yu Jiang (Monica)

*** ****** ****** **. - *******, TN 38018

*******@****.*** - 919-***-****

Education

M.S. - Food Science and M.S. Nutrition 3.67 GPA

December 2010

North Carolina State University, Raleigh, NC

B.S. - Biotechnology 3.77 GPA June

2008

ZheJiang University (ZJU), Hangzhou, P.R. China

Experience

North Carolina State University

Raleigh, NC

Interpreter - FDA Training Program

February 2011 - March 2011

. Helped Chinese group members to communicate with English-speaking

professors

Graduate Research Assistant August 2009 -

December 2010

. Main project focused on using whey permeate as a salt substitute in

smoked sausages

. Goal was to reduce sodium chloride content, provide advanced flavor,

and improve mineral content

. Target market for product was patients with salt-induced hypertension

. Additional project focused on development of natural floral flavor and

aroma capsules for use in candies, baked goods, puddings, gelatins,

and beverages

IEH Laboratories & Consulting Group

Salinas, CA

Intern May 2010 -

July 2010

. Trained in ISO 17025 quality management systems

. Conducted a series of experiments to solve environmental microbiology

problems in soil, water, waste water, air and food

. Communicated effectively with the clients

Nutrition Department of The First Hospital July 2009 -

August 2009

Zhejiang,China

Intern

. Worked with medical staff to improve patient nutrition

. Counseled patients on proper diet

Skills

. Knowledgeable of HACCP, GMP, and SSOP

. PCR

. GC

. Electrophoresis

. ELISA

. SAS

. Microsoft Office

. Photoshop

. Auto CAD

. Moodle Learning Management System

. Vista Learning Management System

. iMovie Video Editing Software

. Dreamweaver

Honors

FDA/USDA Better Process Control Certificate

Successfully completed courses approved by the Commissioner of the FDA to

meet the requirements of 21 CFR sections 108.25(f),108.35(g)113.10 and

114.10, 9 CFR 318.310 and 381.310

Certificate of Achievement

Excellent class leader of Zhejiang University

"3+x" Exchange Program

Completed B.S. degree in 3 years at home university and then transferred to

M.S. degree program at partner university

Relevant Coursework

. Food Microbiology

. Food Preservation

. Sensory Analysis

. Food Ingredient Technology

. Principles of Nutrition

. Lactation and Milk Products

. Mineral Metabolism

. Regulation of Metabolism

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