YOUNGMO YOON, Ph.D.

**** ******* ***** *****

Plainfield, IN 46168

256-***-**** (Cell)

E-Mail: acspzm@r.postjobfree.com

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

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