Food Development

PERSONAL INFORMATION

ROGINE JOY FUENTES CEBALLOS

*** ** **** ***** ** Asis San Martin de Porres,

Paranaque, Metro Manila

Contact number: (093*-****-***

E-mail address: ****.********@*****.***

Sex: Female

Date: August 19, 1990

Nationality: Filipino

STUDIES APPLIED FOR

Erasmus Mundus Masters in Food Innovation and Product Design

SUMMARY

• Continually expose and developing Key Behavioral indicators in area of

Research and Development.

• Has acquire training, application and formulation development for:

Alternative raw materials, functional Ingredients, additives and preservatives

• Manage and implement Product commercialization and Plant-process

Development, Finished product and Distribution Specifications

• Acquire knowledge in Philippine Government regulations and/or international

standards on food processing, handling and packaging/labeling

• Able to understand and establish nutrient content in food and food ingredients

relative to formulation and process development

• Able to make decision on food packaging based on the knowledge of the

material properties and functions relative to the product; ability to set standards

and evaluate food packaging

• Perform Sensory Evaluation Method and Consumer Testing Procedures

WORK EXPERIENCE

Feb 2014 -Present Research and Development Specialist of Fresh N’ Famous Food Inc.-

Chowking

#8004 Samson Road, cor West Service Road, Sucat, Muntinlupa City, Metro

Manila, Philippines

+632-***-**** loc. 5559

• Overseeing effective parameters, specifications and product application for

alternative raw materials for problematic raw materials

• Establish shelf life study for alternative raw materials to ensure store

sustainability and product quality

• Develop in-house formula for premixes for cost profitability

Business Sector: Chines Food Service Group and Food Manufacturing

Nov 2011-Feb 2014 Corporate Research and Development Specialist, Century Pacific Food Inc.

#32 Arturo Drive, Bagumbayan, Taguig City

838-8866

Formerly handling FROZEN NON HOTDOG (Hams, Bacon, Nuggets, Burger,

Longganisa, Tapa) both in Meat and Marine products, and canned viand.

Responsibilities and Activities Performed:

• Ensure launch readiness of new products for Frozen Meat and Frozen Marine

business unit to boost profit drivers.

• Develop new products for the frozen meat and frozen marine business unit that is

ready for launch to sustain drive for market dominance.

• Increase profitability of existing products for Frozen Meat and Frozen Marine

business unit to attain cost competitiveness but maintaining product quality.

• Develop alternative raw materials/ingredients for cost improvement measures to

increase profitability of existing frozen meat and frozen marine products

• Compliance with government (domestic and international) regulatory agencies &

utilize product audit data to determine product quality competitiveness.

• Ensure compliance with government (domestic & international) regulatory agencies

to sustain drive for market dominance.

• Facilitate completion of requirements for initial CPR application of new

products for launching, products for renewal and products for re-application.

• Trade / product audit findings submitted per quarter with recommendations based on

finished product standards.

• Complete the R&D organization and develop the competencies of meat and

marine product management group to deliver IPOs

• Established standard accelerated shelf life / actual shelf life experimental

design, standard handling and distribution specifications for fresh processed

meat and marine products.

Business Sector: Food Manufacturing/ Distribution

EDUCATION

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY; Major in FOOD SCIENCE

UNIVERSITY OF THE PHILIPPINES MINDANAO – Mintal, Davao City

JUNE 2007- APRIL 2011

CUM LAUDE: April 18, 2011

Dean’s List: 1st Semester, AY 2008-2009; 2nd Semester, AY 2009 – 2010; 1st

Semester, AY 2010 – 2011.

Honor’s List: 2nd Semester, AY 2007 – 2008; 2nd Semester, AY 2008 – 2009; 1st

Semester, AY 2009-2010.

Top 10 College of Science and Mathematics Batch 2007 Student

MEAT PROCESSING and PRESERVATION

OCTOBER 2012

Bureau of Animal Industry, Valenzueala City

PERSONAL SKILLS

FILIPINO

MOTHER TOUNGE

ENGLISH

OTHER LANGUANGES

• Good communication skills gained through my experience as research and

COMMUNICATION

development specialist

SKILLS

• Development good interpersonal skills with supplier, production leaders and

marketing personnel

• Proficient in Physico-chem Analysis and Equipment, Spectrophotometry, Sensory

JOB-RELATED SKILLS

Evaluation Methods, Microbiological Analysis and Method

• Proficient in 2007 MS Office applications especially MS Excel, PowerPoint, Word,

COMPUTER SKILLS

Outlook, and Publisher; SPSS program

• Reading (Christian, Contemporary Novel, Inspirational and Leadership) books

OTHER SKILLS

• Badminton: Active badminton player

PUBLICATION

“RESISTANT STARCH CONTENT OF SAGO (Metroxylon sagu Rottb.)

FLOUR, BANANA (Musa acuminata L. cv cavendishii) FLOUR AND

2011

COMMERCIALLY AVAILABLE CORN (Zea mays L.) MEAL AND CHANGES

OF A SELECTED PROCESS ON EACH”

Determined the resistant starch content of locally available flour and the effect of

processing to its resistant starch content

FIRST Place in Regional Philippine Health Research (DOST XI-PCHRD) Student

2012

Paper Competition, Regional Philippine Health Research Week 2012

Abreeza, Davao City

th

Participant for the 7 Philippine Health Research Week 2013 for Student Paper

2013

Competition

Paoay, Laoag City, Ilocos Norte

IN-HOUSE SEMINARS

THERMAL PROCESS ESTABLISHMENT

RETORT DESIGN MAINTAINANCE

MICROBIOLOGICAL RISK AND ASSESSMENT IN THERMAL PROCESSING

ESTABLISHING OF SHELF LIFE DESIGN and SHELF LIFE DATING OF FOODS

ACCELERATED SHELF LIFE

BASIC OF TEXTURE ANALYSIS

UNDERSTANDING FLAVOR INGREDIENT

BASIC MEAT PROCESSING AND INGREDIENTS

A REVIEW ON FDA AND NMIS APPLICATION

ANTIMICROBIAL AND ANTI-OXIDANTS INGREDIENTS

HOW TO MAKE BRANDING

UNLEASH YOUR HIGHEST POTENTIALS

FOOD PACKAGING MATERIALS

BASIC FLEXIBLE PACKAGING

POUCH and CAN DEFECTS

BASIC MARKETING PRINCIPLES

SEMINARS CONDUCTED

MEAT EMULSION

MEAT INGREDIENTS

MEAT PROCESSING

INNOVATIVE RAW MATERIALS: TRANSGLUTAMINASE and RESISTANT

STARCH

MEMBERSHIPS

Philippine Association of Food Technologists – Lambda Chapter

2010 – PRESENT

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