KUAN-TING LEE

*E *th street ● Chicago, IL ***** ● 217-***-**** ● act6p8@r.postjobfree.com

EDUCATION

UNIVERSITY OF ILLINOIS Urbana-Champaign, IL

M.S. Candidate in Food Science and Human Nutrition Aug 2014 - Current

GPA:3.78/4.00

Certification: Hazard Analysis Critical Control Points (HACCP)

NATIONAL TAIWAN UNIVERSITY Taipei, Taiwan

B.S. in Agricultural Chemistry Sep 2010 - June 2014

GPA:3.59/4.00

EXPERIENCE

SENSORY AND FLAVOR LABORATORY OF UNIVERSITY OF ILLINOIS Champaign, IL

Researcher Jan 2016-current

•Developing industrial project titled “Brettanomyces secondary fermentation experiment in beer”

•Extracting beer sample by headspace solid phase microextraction and CLLE/SAFE.

•Analyzing volatile esters, phenols and organic acids in beer during secondary fermentation by

GC-MS.

ABBOTT NUTRITION Champaign, IL

R&D Researcher May 2015- Dec 2015

•Applied knowledge of analytical chemistry, inorganic chemistry, food chemistry, food

processing, food regulation and food safety to the assessment of dairy product safety in respect to inorganic non-nutritive components.

•Conducted literature review on investigation of occurrence of inorganics in dairy ingredients.

•Integrated literature related to possible contaminants, adulterants, impurities of inorganics in

dairy industry and evaluated the new issues of inorganic contamination.

•Investigated recent trends in analytical methods to determine inorganic contents for quality

assurance.

•Gathered data from various agencies to compare the regulations of maximum inorganic content of dairy products in different countries.

•Developed communication skills by conducting reports with colleagues on food contamination.

•Used different literature databases such as Biossi, Embase, Foodline:Science, FSTA and

MEDLINE to obtain valuable information.

STARCH LABORATORY OF NATIONAL TAIWAN UNIVERSITY Taipei, Taiwan

Researcher Feb 2012-June 2014

•Developed research project titled “Preparing antimicrobial starch-based film incorporating

bamboo leaf extract”.

•Ensured Food Safety by using eco-friendly packaging materials and extra-milling technology to extract phenolic and flavonoids compounds.

•Compared functional components in different extracts by HPLC.

LABORATORY SKILLS

•General food composition analysis.

•Antimicrobial assay: Total plate counts, spectrophotometric method.

•Food package properties assay: Oxygen permeability, water vapor permeability,

water solubility, Fourier Transform Infrared (FT-IR) spectra analysis, rheological properties.

•Food acceptance assessment: Lipid oxidation, color measurement, texture measurement, sensory evaluation.

•Functional compound analysis: Ultrafine milling technique, GC, HPLC, total phenolic

content determination, total flavonoid content determination.

SKILLS

•Fluent in English and Chinese

•Proficient in Microsoft Excel, PowerPoint, Word, SAS and R

•Good understanding of GMP, HACCP, FDA & USDA regulations

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