YOUNGMO YOON, Ph.D.
Plainfield, IN 46168
256-***-**** (Cell)
E-Mail: *********@*****.***
SUMMARY
Seeking a principal or a senior analytical chemist at R&D analytical lab
Offering excellent leadership, computer skills, communication, presentation, management, and outstanding professional analytical techniques utilizing newest knowledge in analytical and flavor/food chemistry
leader of analytical laboratory safety for PPE, handling samples and chemicals, and other safety issues during last 7 years
Experience for many years in analytical analysis as GC, GC-MSD, GC-MSMS for supporting the flavorists to develop new ingredients at research and development division
Managed analytical analysis for requested samples from internal flavorists and application scientists
Ability to interpret chromatographic analytical data such as GC, GC-MSD, GC-MSMS, HPLC, LC-MS for reporting to analytical testing requestors and discussion with scientists
HIGHLIGHT TECHNICAL SKILLS
Analyzed volatile organic compounds (VOCs) by GC systems with several different extraction techniques such as liquid-liquid extraction, solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), thermal desorption microvial extraction including dynamic head space technique, and GCO technique
Developed advanced analytical extraction techniques, analytical methods, MS library, and report template for analytical analysis and requestors such as flavorists and application scientists
Troubleshoot hardware of GC and GC-MSD instruments including Gerstel systems and software as ChemStation and Maestro
Familiar with GMP, GLP, OSHA safety and USDA regulations
INDUSTRIAL AND PROFESSIONAL EXPERIENCES:
Sensient Flavors LLC. Indianapolis, IN November 2011 – September 2015
Senior Analytical Chemist
1.Managed analytical works, instruments, and suppliers at analytical laboratory
2.Supported analytical services for flavor compounds of requested samples from Global facilities by GC-MS with several different extraction techniques to flavorists and application scientists
3.Developed validate analytical methods of gas chromatography-mass spectrometry (GC-MS) including extraction techniques such as solid phase microextraction (SPME), head space sorptive extraction (HSSE), stir bar sorptive extraction (SBSE), and disposable thermal desorption microvial extraction for identification and characterization of requested samples including off-flavor(s) in finish food products
4. Developed analytical method of gas chromatography-olfactometry (GCO) for identification and characterization of requested samples including off-flavor(s) in finish food products
5.Developed and innovated new ingredients for flavors and/or products
6.Resolved customer’s complain for off-flavor notes using analytical analysis
7.Consulting analytical testing method and/or analytical data of requested sample(s) to analytical test requestor(s) for better understanding analytical data
8.Leader of global conference call for analytical chemists for discussion of latest and/or updated analytical methods/ techniques
9.Leader of group safety of analytical works at lab
10.Hand-on troubleshooting or problem for solving GC and GC-MSD instruments and software
11.Upgraded analytical test request database
12.Trained new GC analytical chemists for analytical skills
13.Designed renovation of analytical lab
Sensient Flavors LLC. Indianapolis, IN October 2008 – October 2011
Analytical Chemist
1.Supported technical services for analysis of flavor compounds in samples and/or finish products of beverages, diary and savory by GC-MS with several different extraction techniques including liquid-liquid extraction, solid phase microextraction, and stir bar sorptive extraction to develop or create new flavors
2.Studied identification and characterization of off-flavor(s) in finish products of alcoholic or/and non-alcoholic beverages, savory, and dairy using GC-MS, GC-pFPD along with GCO technique
3.Determined quantification of pesticides (limited number of pesticides) in raw materials such as essential oils by GC-MSMS
4.Developed a novel analytical for analyzing volatile compounds in flavor samples and finish products
Volatile Analysis Corporation. Huntsville, AL August 2006 – August 2008
Technical Scientist
1.Studied volatile and semi-volatile compounds for developing innovative tools in biological systems with advanced GC-MSD instruments in order to detect lung cancer.
2.Resolved flavor and/or off-flavor problems for clients in foods, beverages, and cosmetics by utilizing GCMS and GCO techniques.
3.Developed a new or novel analytical methodology as microvial extraction technique for analysis of volatile organic compounds on solid or semi-solid samples by GC-MS along with Gerstel systems
Mississippi State University, MS January 2004-August 2006
Department of Food Science, Nutrition, and Health Promotion
Research Associate II
1.Managed research projects at analytical food/flavor chemistry lab
2.Qualified and quantified volatile organic compounds of irradiated shrimp and catfish products using a GC-MS (quadrupole and ion trap MSD) with SPME technique along with a purge and trap concentrator
3.Studied flavor stability of meat products treated with irradiation (electron beam, X-ray) and hydro-pressure treatments utilizing chromatographic methods and TBARS analysis.
4.Quantified aroma active compounds in ready to eat shrimp and fluid milk samples using GC-MSs
(HP-GC-Quadruple MSD and Varian-GC-Ion Trap MSD) with SPME technique
5.Characterized volatile compounds for samples of project by GCO along with sensory analysis such as preference and descriptive method
North Carolina State University, NC January 2003-December 2004
Department of Food Science
Post-Doctoral Research Associate
1.Proposed research projects and funds
2.Studied milk projects such as fluid skim milk, skim milk powder, cream, and cheese to
quantify aroma active compounds using a GC-MS/ GCO (HP-GC-Quadrupole or Varian Ion
Trap MS) with Solid Phase Microextraction technique, and Purge and Trap sample
concentrators (CDS 6000 or Tekmar Dohrmann 3100) along with SAFE (solvent assisted flavor
evaporation)
3.Analyzed sensory evaluation using a descriptive analysis for milk projects
EDUCATION:
MISSISSIPPI STATE UNIVERSITY, Mississippi State, MS, U.S.A.
Ph. D., Food Science and Technology Dec. 2002
Research Area: Food Chemistry (Analytical Food/ Flavor Chemistry)
EMPORIA STATE UNIVERSITY, Emporia, KS, U.S.A.
M.S., Chemistry Dec. 1994
Research Area: Inorganic Chemistry
DAN-KOOK UNIVERISTY, South Korea
M.S., Chemistry Feb. 1988
Research Area: Analytical and Inorganic Chemistry
DAN-KOOK UNIVERSITY, South Korea
B.S., Chemistry Feb. 1986
INSTRUMENTATION AND SAMPLE EXTRACTION SKILLS:
Gas Chromatography-Mass Spectrometry:
-Agilent 7890A and 6890N GC and 5975 C Inert XL MSD with triple axis detector, and HP 5973 MSD along with Agilent ChemStation software
- Varian CP 3800 GC and Saturn 2100 Ion Trap MSD with Workstation
GERSTEL Systems (MPS2, TDU, CIS4, MACH, MCS, CTS, and ODP2) with Maestro Version 1.344.2
Software
Gas Chromatography-Tandem Mass Spectrometry (Agilent 6890N GC and Waters Quattro MicroTM
MSD with MassLynx Version 4.1 software
Gas Chromatography (HP 5890-FID, and Varian CP 3800-FID and pFPD)
Gas Chromatography-Olfactometry (GCO) skills as Aroma Extraction Dilution Assay (AEDA) and
OSME
Purge and Trap sample concentrators (Tekmar Dohrmann models 3000, 3100, and CDS 6000)
High Performance Liquid Chromatography (for basic skills)
Protein content analysis by LECO nitrogen analyzer
Sodium content analysis by Omnion 123 analyzer
Sample extraction skills:
-Liquid-Liquid extraction
-SPME (Solid phase microextraction)
-SBSE (Stir bars sortptive extraction)
-HSSE (Headspace sorptive extraction)
-Thermal-desorption microvial extraction technique
Others: Conduct and interpret SAS program for sensory analysis of food products using descriptive
analysis and labeled magnitude scale (LMS)
ACTIVITIES:
Editor of Food Science and Biotechnology Journal (Korean Version), January 2015- present
Co-chair of 2015 US-Korean Conference (UKC) Food Science, Nutrition, and Agriculture symposium at the Korean-American Scientists and Engineers Association (KSEA), October 2014 - present
Advisor of Korean-American Food Technologists Association (KAFTA), January 2015- present
Advisor of the Korean-American Scientists and Engineers Association (KSEA), Indiana Chapter,
October 2014- present
President of Korean-American Food Technologists Association (KAFTA), January 2012- December, 2014
Member of the Korean-American Scientists and Engineers Association (KSEA), February 2012-present
Reviewer of Journal of the Institute of Brewing, June, 2014 - present
Reviewer of Food Science and Biotechnology Journal, August 2009 – December 2014
Member of IFT, Augusta 1998 - 2014
Member of ACS (American Chemical society), January 1996 - present
CERTIFICATES:
Certificate of Completion for Training Course: GERSTEL Dynamic Headspace (DHS), ODP II and
software including maintenance of systems, GERSTEL Inc., Baltimore, MD, March 24-26, 2015
Certificate of Short Course for Flavor Interactions in Foods, IFT, Chicago, IL, July 12-13, 2013
Certificate of Completion for Training Course: GERSTEL Twister Extraction and TD Programming,
GERSTEL Inc., Baltimore, MD, October 17, 2007
Certificate of Hazard Analysis Critical Control Point (HACCP) training for meat and poultry processing,
Mississippi State University Extension Service, Mississippi State University, MS, September 27-28,
2005.
Certificate of Training Course for Efficient LC Methods Development and Practical Fast GC, Agilent
Technologies, Cary, NC, February 14, 2004
Certificate of Completed Training Occupational Safety and Health Administration regulations for Safe
Chemical Laboratory Practices (Regulations 29 CFR 1910.450), Division of Public Safety and the
Department of Chemistry, Kansans State University, KS, December 15, 1995.
PUBLICATIONS and PROFESSIONAL PRESENTATIONS: 13 Published papers and 26 presentations at international conferences and academics