Quality Control Project

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Yingqiu Chen

Chicago, IL 312-***-****

Summary of Qualification

More than 4 years of hands on experience in food science field, a fast learner with strong analytical capability and sound

knowledge of food microbiology, analytical chemistry, HACCP, GMP and SSOP.

Education

Master of Science Food Safety and Technology Illinois Institute of Technology, Chicago August 2011 - May 2014

HACCP Certification International HACCP Alliance and Professional Food Safety Ltd. April 2013

Bachelor of Engineering in Food Science Southwest University, China September 2007 - July 2011

Bachelor of Economics in Finance Southwest University, China September 2008 - July 2011

Work Experience

Lab Microbiologist & Chemist Tyson Foods, Waterloo August 2013-August 2014

Performed analytical and chemical tests such as peroxide value, free fatty acid, insoluble impurities and moisture

measurement to ensure product freshness and quality, a significant benchmark of Tyson meat products.

Ran microbiology tests on raw meat samples or finished products, testing for target pathogens of public health significance

to ensure they are within the specifications mentioned in the regulations.

Research Assistant Institute for Food Safety and Health, Chicago July - December 2012

Conducted intensive microbiological lab work to generate traceable data for the project funded by Nestlé Research &

Development Center which involved validation of high pressure processing to achieve reduction of Salmonella species and

Listeria monocytogenes inoculated in various food models.

Internship

Quality Control Kunming Baker Norton Pharmaceutical Co. Ltd, China January - March 2013

Used high performance liquid chromatography (HPLC) to analyze the amount of primary component, related substance and

high polymer present in Amoxicillin, Cefaclor and Norfloxacin as part of the Quality Control team

Research Experiences

Team Member Illinois Institute of Technology, Chicago January - May 2012

Developed a HACCP plan for Cheddar Cheese. The project involved detailed analysis at each step right from raw

material receiving to the sale of finished product at retail stores consequently leading to an understanding and auditing of

several cheese HACCP plans.

Undergraduate Thesis Southwest University, China November 2010 - May 2011

Evaluated the shelf life stability of cross bred chicken under various combination of time and temperature. The results

helped vendors reduce the post-slaughter degradation of chicken by implementing the suggested temperature and time

combinations.

Project Leader Southwest University, China March 2010 - May 2011

Lead 3 students to accomplish the National college students’ innovation project titled “Identification of red wine based

on the proportion of anthocyanin in its pigment”. The result was helpful to identify adulteration of red wine.

Research Assistant Southwest University, China March 2010 - May 2010

Studied the effect of soak solution formula and sterilizing condition on the texture and sensory quality in different

formulations of pot-stewed egg in order to find the best combination of processing technology and blends.

Skills

Microbiological and Chemical analytical techniques such as HPLC, GC, UV-Vis, USPRO Colorimeter

Working knowledge of HACCP, GMP/GLP and food regulations

Proficiency with computers and Microsoft Word, Excel, Outlook and PowerPoint

Good data management and report writing skills

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