Food Quality Control

Afsoon Moosavi

Permanent Resident of the United States of America

•Houston, Tx •Cell:832-***-**** •E-mail: ***.*******@*****.***

SUMMARY:

A Food Scientist with over 9 years of experience in Food Safety and Laboratory skills in Food Pathogen

identification and control. Thoroughly understands the Food quality essentials and works hard to adapt and use

various methods for consumer confidence. Results an oriented person who works well both, individually and as

part of a team.

S KILL HIGHLIGHTS:

Organized and detailed Experience in Meat industry

Familiar with academic teaching

Responsible and reliable

Personable and

Basic knowledge of Molecular Biology

a pproachable

Love to learn and love

Able to Conduct Microbiological tests

t o train

Flexible& Self- • Slide preparation

motivated

Knowledge of Computer • Media preparation

& I nternet

•

MS Office proficient Aseptic techniques

( Word, Excel, P Point)

•

Familiar with GMP Enumerating Microorganisms

s kills and requirements

•

Bacteria identification

Familiar with ISO

2 2000 that involves:

•

• Food safety Food pathogen identification

management system`

• Turbidimetric methods

• Prerequisite programs

• Microbial fermentation

• HACCP principles

• PCR

Familiar with regulatory

•

authorities and standard operating ELISA

procedures (FDA and USDA)

PROFESSIONAL CERTIFICATES:

Food Safety Management System (ISO22000:2005)

First International Congress of Food Hygiene

Regulatory Authorities and Standard Operating Procedures (Codex, FDA and USDA ) Course held by

ISIRI

Setting Up Microbiology Lab. in Food science and Technology Department/ Ramin University of

Agriculture and Natural Resources

KEY ACCOMPLISHMENTS:

Lecturer and Researcher in Food Science and Technology Department / Azad University-Fasa branch

Adjunct Lecturer in Food Science and Technology/ Azad University- Sarvestan branch

Lecturer and Microbiology Laboratory Supervisor in Food science and technology Department/ Ramin

University of Agriculture and Natural Resources

Researcher at DPFRI (Food Microbiology Laboratory)

Food Technologist in Tahsin Meat Industry

1

P ROFESSIONAL EXPERIENCE:

2009-2012

Lecturer and Researcher in Azad Fasa-Shiraz

University-Fasa Branch

Food Science & Technology dept., (Courses taught):

• Food hygiene and Food safety

• Food analysis

• Dairy technology

• Food Engineering

Responsibilities include academic advising of students, Participation in university committees

a nd activities and supervision of undergraduate projects. Responsible for planning

l ecture and lab including syllabus preparation, test construction, grade assessment, lab

p reparation and lab supervision.

2004-2009

Lecturer and Microbiology Ahwaz

Laboratory Supervisor in Ramin

University of Agriculture and

Natural Resources

F ood Science & Technology dept., (Courses taught):

• General microbiology (Lecture and Laboratory)

• Food microbiology (Lecture and Laboratory)

• Food hygiene and safety

• Food preservation

• Food analysis (Lecture and Laboratory)

Responsibilities include academic advising of students, Participation in university committees

a nd activities and supervision of undergraduate projects. Responsible for planning

l ecture and lab including syllabus preparation, test construction, grade assessment, lab

p reparation and lab supervision.

2002-2004

Researcher and Lab. Supervisor at Ahwaz

DPTFRI

Food Science & Technology dept.

• Supervisor of Microbiology Laboratory ( Managing the Safety and quality of Fruit

p roducts)

INDUSTRIAL EXPERIENCE:

2

2 004-2009 Food Industry Consultant S hiraz

Contributed to Research Studies for Foodborne pathogens in different Food Industries

1999-2001 Food Technologist in Tahsin Meat Industry S hiraz

Modifying existing products and processes and developing new ones

Checking and improving quality control procedures in our products and suppliers'

f actories, from the raw material stage through to the finished product

Managing the safety and quality of products

Preparing/autoclaving microbiological media (agar, broth, etc.) for testing the products

s afety

Running standard analytical methods concerning product composition (Protein, Fat,

e tc.) and labeling

EDUCATION:

M.S.

1999-2002 Shiraz University- Food Science and Technology (graduated with honors)

B.S.

1995-1999 Shiraz University – Food Science and Technology (graduated with honors)

3

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