Food Safety and quality
Resume:
Andrea Rowell
Morgan Hill, CA 95037
******.*.******@*****.***
OBJECTIVE: Obtain a position in the field of food microbiology and food safety.
QUALIFICATIONS
During my time as a student, my background and course work have supplied me
with many skills and an in depth understanding of the food industry. I not only
acquired food safety knowledge, but I also gained experience with HACCP
(HACCP Alliance), SSOP training, BSL2 training, ServSafe training. My thesis
and dissertation projects not only expanded my food safety and food
microbiology knowledge, but also gave me the opportunity to learn new skills like
performing third party audits. I have also worked as a Quality Control Manager
for a local food company in Lubbock. My experiences as a QC Manager gave me
the opportunity to work with and manage others in order to produce a safe, high
quality corn dog. I also worked closely with the FSIS to ensure that the company
was meeting all of the HACCP and food safety requirements.
EDUCATION
2009- 2011 PhD in Animal Science, Texas Tech University
2007-2008 Masters of Science in Food Science, Texas Tech University
2003-2006 Bachelor of Animal Science, Texas Tech University
EMPLOYMENT
20112014 Part-time Instructor, San Jose State University
At SJSU, I teach Principles of Food Science a GE course into food
science, an upper level GE course in Food Toxicology, and Sensory
Evaluation of Food. I also taught a graduate level Food Science course
and lab. In these courses, I covered topics like levels of food
production, heat exchange, food safety, food microbiology, and toxins
in foods.
2009-2011 Graduate Research and Teaching Assistant, Texas Tech University
As a PhD student my classes further enhanced my knowledge of
research techniques and kept up to date on food related topics. My
research focused on determining the current food safety practices used
in maintain and operating hot and cold self serve bars in the grocery
store industry. This research entailed collecting data on current
employee practices through audits, observational instruments and
knowledge surveys. From the data collected we were able to assess the
training needs are for these establishments. I have also had the
privilege of being a TEACH fellow. With this privilege I was given the
opportunity to instruct the food safety management course for the Fall
of 2009 and Spring of 2010. I had also been given the opportunity to
teaching the online Introduction to Food Technology course for the
Fall of 2010 and the Spring of 2011.
2007-2008 Graduate Research Assistant, Texas Tech University
As a master’s student I expanded and refined my knowledge of the
food industry and microbial research procedures. My classes taught me
a broad category of food related topics, like food chemistry and
rheology of foods. My research focus was on the use of electrostatic
spray to reduce Listeria monocytogenes (LM) on contact and non-
contact surfaces. The first objective focused on comparing the efficacy
of electrostatic spray vs. air pressure spray as a means to reduce LM
on surfaces commonly found in the food processing and production
industries. The second objective focused on reducing the formation of
LM biofilms on surfaces commonly found in the food processing and
production industries. The results of this study demonstrated the
possibility for new technology to help control bacterial growth on
industry surfaces.
2007-2007 Quality Control Manager, Simply Good Foods
In a small corndog factory I was in charge of ensuring that the HACCP
plan was followed and all sanitary procedures were carried out. I was
in charge of all record keeping in regards to SSOP’s, SOP’s, microbial
testing, and daily monitoring of the product and the facility. Here I
learned to work with my employees and the USDA/ FSIS to provide a
safe product and work environment.
2005-2006 Student Research Assistant, Texas Tech University
As a research assistant I worked on various projects with graduate
students and the lab technicians. I was responsible for helping with
cleaning the lab; such as washing dishes, acid washing lab ware, and
sweeping the floors. During this time I learned how to make media,
pour plates, and run various food analysis procedures (TBARS,
measure Aw, and measure protein.) I was also given a project that used
lactic acid bacteria in turkey products to help reduce the presence of
Salmonella. In this project the lactic acid bacteria was added to the
turkey, stored at both refrigeration and room temperature, and tested
over a series of days. This research showed that the addition lactic
bacterium does significantly reduce Salmonella in turkey products.
REFERENCES:
Christine Alvarado, Ph.D
Box 42141, Lubbock, TX 79409
Associate Professor
*********@*******.****.***
Mindy Brashears, Ph.D
Box 42141, Lubbock, TX 79409
Professor
806- 742-2805 ex 235
*****.*********@***.***
Leslie Thompson, Ph.D
Box 42141, Lubbock, TX 79409
Associate Chair/ Professor
806-***-**** ex 224
******.********@***.***
Lucy McProud, Ph.D, RD
One Washington Square, San Jose, CA 95192
Department Chairperson/Professor
****.*******@****.***
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