Masha Timonina

** ****** ******, ********, *** Jersey 07026

862-***-****

ac18ns@r.postjobfree.com

Food/Beverage Technologist Junior Product Developer

Industry Preference: Food Science

QUALIFICATIONS PROFILE

Multifaceted, detail-oriented, and performance-focused professional, offering hands-on experience in project management, flavor library

maintenance, test development, and natural color evaluation. Known for exemplary work ethic in accomplishing assigned tasks. Armed with

outstanding communications skills in developing and maintaining good relationship with individuals from different levels utilizing

bilingual fluency in English and Russian. Technically proficient with Microsoft Office (Word, Excel, and PowerPoint), Photoshop, and

Lightroom.

EDUCATION AND CREDENTIALS

Bachelor of Science in Nutrition and Food Science with Concentration in Food Science

Dean’s List - Completion Date: Aug 2017

Montclair State University, Montclair, NJ

Food Science Club, Member

ServSafe Food Protection Manager Certification

RELEVANT EXPERIENCE

Intern-Assistant Product Developer - FrieslandCampina ingredients north America, Inc., Paramus, NJ May–Aug 2017

Created bench top samples for customer requests

Maintained Flavor Library; designed sensory flavor evaluations; added flavor descriptors to the library

Administered various analytical tests which include pH, Hunter L, a, b and viscosity for the development of specification of cream

liqueur

Coordinated with various suppliers to source raw materials

Developed and reviewed TTB formulas

Displayed involvement in a package stability

Assessed natural colors to be used as replacement for FD&C colors

Rendered support on an alcoholic concentrates project utilizing different concentration factors; assisting with stability and bench top

samples

Efficiently managed the refilling of laboratory supplies

Facilitated a juice project focused on identifying the stability of various amounts of juice in cream liqueur which include the

following:

Single strength juice testing; juice from concentrate and powder

Formulation of different percent juice testing

Maintainability of standard of identity of juice defined by FDA

Development of prototypes with juices at different levels

OTHER EXPERIENCE

Receptionist - HACKENSACKUMC FITNESS & WELLNESS, Maywood, NJ 2017–Present

Logo Creator - IRINI PASI PHOTOGRPAHY, Garfield, NJ 2016

Cashier - DUNKIN DONUTS, Elmwood Park, NJ 2015

PROFESSIONAL AFFILIATION

Institute of Food Technologists (IFT)

ACTIVITIES

Volunteer, Garfield High School Chorus

Volunteer, Russian Orthodox Church

TECHNICAL ACUMEN

Microsoft Office (Word, Excel, Outlook, and PowerPoint) Adobe Illustrator Adobe Photoshop pH meter Colorimeter Water Activity

meter Spectrophotometry Gas chromatography Acid-Base Titration

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