Ha Phuong Chatterton

Global Innovation Frozen/Chilled Food & Beverage Scientist

Master's degree in Milk Protein Chemistry

Professional Developer with more than 4 years of experience in production, exporting and importing of Frozen/Chilled food & Beverage products.

Involved in market research, concept, product and process developer, sensory evaluation, set up the production line and development of new business opportunities.

(971-***-***-*** Aldercrest Dr. Newberg, Oregon 97132 ac5zpb@r.postjobfree.com OBJECTIVE

To continue my career and be part of a dynamic and successful company. Skills Food/Beverage science, processing & manufacturing.

Research and Development.

Sensory evaluation, consumer products, customer insight.

Concept, idea, bench mark.

Culinary skill.

Dough rheology.

Yoghurt.

Fermentation science.

Individually quick-frozen technology.

Experience in cooking techniques: injection, tumbling, bake, roast, fried, stream, stream- oven, surimi.

Extract.

HPLC (high performance liquid chromatography)

Microsoft Office.

Ingredients (Cereal/refined grain, herb&spice, rare sugar, modified starch, leavening, flavor, thickener, fat/oil, poultry, seafood, rice ).

Foreign Languages( Vietnamese, Japanese, English, Russian).

Presentation, communication, interpreter, translator. Employment Nichirei Foods

International Business Development Department (Tokyo, Japan)

Responsible for chilled/frozen product development by providing culinary skills, ingredients, supplier’s information, recipes, set up production line to Nichirei Food’s affiliate companies. Discuss with International staff to build new concept for Japanese menu that match with other country’s food culture. Successfully develop 3 product commercialized for convenience store.

04/2016-09/2017

Research antioxidant activity, enhance colour changing, new function and application of Acerola fruit/drink for Nichirei Foods as the number one supplier in Japan.

Support invest, buy-side acquisition activity in International Merges

&Acquisitions plan .Assessed and prioritized market opportunities, business forecasting, and regulatory reporting.

Nichirei Foods

Food Analysis And Sensory Evaluation

Research and Development Department(Chiba, Japan)

• Plan consumer test, descriptive analysis, discrimination tests to support for Product Development, Market Research Department.

• Analyze and presented sensory result data to clients.

• Design sensory testing program including: panel recruitment, software setup, questionnaire design, data analysis.

• Forecast future of different products through data collection and data analysis.

09/2015-04/2016

Nichirei Foods

Research and Development Department (Chiba, Japan)

Support the International business import and export product between South East Asia, Japan, America with responsibility for new product development initiatives frozen processed seafood, processed chicken, fried rice, noodle, baked items on non GMO frozen nutritional brand.

Applying knowledge of food ingredients and develop ingredient functionality& formulation.

Drive product development projects include ideation, factory manufacturing, scale up, consumer, support consumer and sensory testing, commercialization, cost down, and quality improvement.

Oganized process documentation, evaluated data, write report, information analyzed, work with suppliers, prepare and test sample, communicate with sales, training Japanese culinary and cooking skills.

Research in improving moisture of meat and crispy texture in battered & breaded crumbs fried product.

04/2014-09/2015

Nichirei Foods

Funabashi Factory (Chiba, Japan)

Assistant Production of food manufacturing facility of frozen products with 590 employees and 6 production lines.

Ensure production run continuously without disturbance

Support packaging operations, responsible for maintain equipment

Minimize loses in the raw material

Quality assurance

10/2013-04/2014

Support production line operation from raw material run smoothly until finishing product.

Check quality of product before sent to customer. Education

Kagawa University, Japan

Food Protein Chemistry Laboratory

Master Degree

I received my Master Degree at Kagawa University, advised by prof. Ogawa Masahiro. My degree was supported by Japanese Rotary Scholarship.

My research was on strengthening Caseins network in developing Yogurt texture by using Polyphenol extracted from Olive leaf grown in Shodoshima island (Japan) as a cheap, natural Thickener.

Studied subjects: Food microbiology; Food physical chemistry; Frozen food science(freeze &thaw); Food preservation; Physiology function of food; Food packaging; Food analysis method; Food safety for storage and distribution; Food quality control engineering; Development of food functionality; Packaging technology; International food industry; Vegetable horticulture, Pomology, Husbandry; HACCP; Management strategy of foods industry; Economy evaluation of food risk management; Technology management.

Internship in: Ajinomoto; Nihon Shokken; Table Mark; Nichirei; Otafuku, Isemaru Shokuhin,

09/2011-09/2013

Kazan National Research Technological University, Russia Chemical Technology and Biotechnology

Bachelor Degree

09/2005-06/2010

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