Elizabeth Ola

**** ***** ****, ************ **• 267-***-****• adzamb@r.postjobfree.com

EDUCATION Bloomsburg University of Pennsylvania May 2013

Bachelor of Science in Chemistry (ACS Certification)

Major GPA: 3.33

Dean’s List (3 semesters), SMART scholarship

Proficient with Windows applications: Outlook, Word, Excel, and PowerPoint

Quality Trainer Certification by Minitab

EXPERIENCE

Senior Food Technologist/Product Developer, Del-Val Food, Mount Laurel, NJ, April 2022– Present

Create extrusion-based process flavor ingredients and blends for natural, meat-based, meat-free, beef, chicken and related flavors and seasoning.

Manage product development bench top activities to quickly meet internal and external customer request.

Utilizes extensive knowledge of the yeast extract industry to create product matches

Create savory demo applications that effectively showcase the flavor enhancement technology line, vegan meat, and roast keys, finished extruded flavors, and specialty yeast extracts

Formulate food technology tools in areas such as taste modulation, sodium reduction, mouthfeel enhancement, clean label alternatives

Develop extensive portfolio of clean label such as meat-type, vegan taste ingredients, culinary taste boosters, enhancers, process flavors, taste potentiators and modulators.

Supervise a team of two lab technician on daily lab projects.

Food Technologist, World Flavors, Warminster, PA, June 2021 – March 2022

Formulated new products according to customer requirements as part of the Product Development team

Managed QA process to ensure products meet quality standards.

Performed revision of existing products to meet customer expectations by using better technologies and ingredients.

Conducted sensory and analytical analysis of ingredients to support and guide product development.

Evaluated daily production of seasoning blends against target to assure consistent quality.

Performed bench-top cooking and troubleshooting of problematic products to determine issues with ingredients, processing and more.

Managed formulas in ERP System (Adonix) and generated ingredient statements and nutritional information in Genesis software.

Responsible for formulas, costing formulas, specification sheets, nutritional sheets

Coordinated monthly audit of various designated areas of facility with focus on GMP's, Sanitation & Safety.

Research & Development Technologist, DuPont, Delaware, July 2014 – May 2021

Technical support for the development of innovative non-animal capsule systems with an emphasis on nutraceutical markets

Mastered the operation of pilot scale manufacturing and a variety of laboratory analytical equipment.

Responsible for conducting detailed experiments to deliver solutions for customer request.

Documented experimental process conditions in lab notebooks and maintaining laboratory areas at a state of operational readiness and monitoring

Conducted analytical testing such as gel mass and raw material pH and moisture testing, raw material bulk and tapped density, water activity and particle size testing, final product percent seal and burst testing.

Developed SOPs for equipment and processes.

Aid in the development of Run Design of Experiment (DOE), collect, process and analyzes data using software; interpret and summarize results.

Organized and executed routine product performance and analytical evaluations; and document/present results.

Food Quality Control, Puratos Corporation, Pennsauken, New Jersey, March 7th– July 11th, 2014

Performed analytical testing (brix, viscosity, dry matter, water activity, specific gravity, pH, gel test, acidity, bake test and texture analyses) of finished products such as fruit fillings, diary product, fruit glazes and fondants

Verified raw materials against quality standards and adherence to specifications

such as fruits, corn syrup, liquid sugar

Completed periodic line checks to determine compliance with product specifications.

Reviewed, updated control reports daily and monitor the GMP Program in production

Determined alcohol addition in bread flavoring by using Gas chromatography (GC).

Application Research Intern, FMC Corporation, Ewing, New Jersey, summer 2012&2013

Conducted research using hydrocolloids such as MCC, pectin and carrageenan in toothpaste formulations, testing for structure, texture and taste in gummies and bake stability in fruit fillings

Performed experiments indicating the stability of natural colors in confectionary applications such as in candies and beverages

Independently analyzed the viscosity of carrageenan in water, milk, high protein, standard protein, and acidic water

Gained knowledge in high sheared wet granulation of drug blends, moisture determination of drug granules containing API, direct compression of blends using Stokes tablet press and disintegration testing of tablets

Student Researcher, Bloomsburg University, PA, Spring Intern, 2011 &2013

Individually worked on a research project utilizing a human malignant melanoma cell line model to examine how PPARβ/δ expression modulates cell proliferation and clonal expansion (metastasis). A second component of this project utilized a synthetic PPARβ/δ ligand to determine an efficacious dose to modulate melanoma cell growth and clonal expansion

Collaborated with a biochemistry professor for summer research to find a chemical formulation for drugs that will slow down the rate of thrombin in the process of blood clotting when activated by fibrinogen in the blood of patients with heart attack

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