Food Scientist

PAUL CHI

● 706-***-**** ● *********@*****.*** ● https://www.linkedin.com/in/paul-chi-b99a58a0/

SUMMARY

Experienced Food scientist with a demonstrated history of working in the food industry. Proven track record of launching new products, running experiments and providing technical solutions in various bakery products. Skilled in product development, formulation, project management and analytical science. Strong professional with a master’s degree in Food Science. WORKING EXPERIENCE

Brill, Inc. Tucker, GA

Research and Development Technician II July 2018 - Present

Developed new products and formulas to meet customer, business unit product strategies and various requirements utilizing knowledge of food ingredients, food science, and consumer marketing insights

Developed processing and technical specifications from lab prototype samples through pilot plant trials and full commercialized production in a fast-paced R&D innovation center

Formulated and tested application procedures on cakes, cookies, muffins, breads, icings, glazes, and fillings

Prioritized and independently executed multiple projects to meet several deadlines and aligned senior R&D supervisor, category team and project goals

Consolidated or replaced starches, fats, emulsifiers, colors, flavors and other ingredients in SAP recipes to achieve better performance and about 500K cost savings

Conducted sensory panels and shelf-life tests on finished products, and analyzed data on bakery products University of Georgia, Food Processing R&D Laboratory & Food Microbiology Laboratory Athens, GA Research Assistant June 2016-May 2018

Collaborated with 5 other team members validating the inhibition of foodborne pathogen in prototype packages

Planned, conducted and analyzed texture, Brix, pH, color and sensory data for a new fruit packaging shelf-life study

Assisted pilot plant trials, equipment operating and problem-solving, managed ingredient and chemical inventory

Developed food ingredients from broccoli by improving processing method and quantified nutrients (IFT17 poster) Teaching Assistant - Food Processing III and Food Fermentation June 2016-May 2018

Coordinated and executed 15 processing laboratory activities on a variety of products including baked goods, confections, snacks, meat, vegetable and dairy products

Prepared and inspected food ingredients, developed and optimized formulas and reviewed processing procedures

Maintained laboratory safety protocols, calibrated equipment, and sanitation of laboratory and processing spaces Purdue University West Lafayette, IN

Intern May 2012-August 2012

Managed 100+ experimental animals and prepared animal intestines samples by histological fixation

Analyzed animal samples such as water, nitrogen, and fat content, and collected, compiled and summarized data

Supported 2 research projects including preparing, isolating and plating strains EDUCATION

University of Georgia Athens, GA

Master of Food Science and Technology, GPA: 3.68/4.00 May 2018 National Taiwan University Taipei, Taiwan

Bachelor of Science in Animal Science; Food Science and Technology minor, GPA: 3.77/4.00 June 2014 RELEVANT SKILLS

Dehydration, Statistics, HPLC, Food ingredients, Formulation, Baking, Quality assurance, Analytical analysis, Cell culture, GMP, HACCP certification, Genesis, JMP, SAS, SAP, Microsoft Office (Excel, Word, PowerPoint), FDA regulations

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