R D Food Scientist

ARTHUR C. SADLOVSKY

LEBANON, KY *****

C: 364-***-****

*********.******@*****.***

FOOD SCIENTIST ● TECHNOLOGIST ●ENGINEER

Summary:

Qualified by combination of 19+ years of professional experience including 14+ years in US Food Industry and also educational degrees in Chemical Engineering (USA) and in Food Chemistry & Biotechnology (Poland).

Innovative, out of box, goal-oriented, hands-on professional with a varied background in leading-edge technologies as well as extensive know-how experience across broad industries with excellent acquired technical problem-solving skills.

Able to work under pressure in fast-paced, time sensitive environments.

Acquires deep understanding of projects to make critical technical contributions.

Technically proficient in handling production emergencies and various process and analytical equipment malfunctions.

Able to work well in self-managed and team-based environments.

US Citizen. Willing to relocate anywhere within USA.

Food Industry and other Experience:

R.L. SCHREIBER INC. Lebanon, Kentucky.

R&D Food Technologist. Full time job in Lebanon, Kentucky. May 2015 – present

Associate Food Scientist. Contract job in Pompano Beach, Florida. Nov 2011 – Mar 2013

Responsibilities:

Runs daily R&D Laboratory staff work assignments individually made in 2017 -218, in 2018 -222, in 2019 - 302, in 2020 - 260, in 2021 - 271 in 2022 – 232 and in last year 2023 -231 projects just for external customers of R.L. Schreiber Company. Every project consists of reverse engineering and tune ups and follow ups of customer requested new products development.

Supports QC/QA dept. in solving customer’s product returns and complains issues.

Investigates root causes and addresses food base production improvements and unit yield output constraints to improve packaging efficiency and food bases department bottom line.

Reformulates Company’s recipes for price reduction and current and future food market driven trends.

“Reverse-engineering” of customer provided samples for production scale-up.

Helps R&D scientist to develop a new spice blends, gravy / dressing mixes and food bases concepts.

Regularly work with raw ingredients vendors and suppliers to incorporate them in Company’s new food concepts suitable from economical price wise as well customer satisfaction point view.

Stays current in present food industry topics, food processing and food engineering trends.

SRIYA INNOVATION INC. Marietta, Georgia. Feb – Aug 2008

Chemical Design Engineer I in cellulosic ethanol bio-refinery start-up.

ABBOTT LABORATORIES. North Chicago, Illinois. 2007– 2008

Chemist II in QC analytical laboratory.

ARTHUR C. SADLOVSKY

NATURAL–IMMUNOGENICS CORP. Pompano Beach, Florida. 2006 – 2007

Lead Production Specialist/ Lab Supervisor in dietary supplements – colloidal: Ag, Au, and Cu – solutions manufacturer. Trained and coached lab techs and process operators in proper safety and equipment handling issues. Run, maintained and calibrated various electronic and analytical instruments: TEM, AAS, UV-Vis, pH, etc.

MOLEX, Inc. Lisle, Illinois. 2005

Associate Plating R&D Engineer.

QA PRODUCTS, INC. Elk Grove Village, Illinois. 2004 – 2005

QC Auditor /Assistant QC Manager in confectionery foods manufacturer. Helped QC Manager to develop a new cost-efficient quality control procedures for company's manufacturing departments which allowed reducing 3 technician positions from the QA/QC department total staffing which subsequently improved company's bottom line. Contract temp-position for a period of deep QC/QA department reorganization and general operational cost cuts and plant restructuring.

RUBICON TECHNOLOGY, INC. Franklin Park, Illinois. 2001 – 2002

Sapphire Crystal Growth Engineer.

SIEMENS MEDICAL SYSTEMS, INC. Hoffman Estates, Illinois. 1997 – 2001

Scintillation Crystal Growing Furnace Operator.

SPECIALTY MEAT GROUP “Scott Petersen Plant US 18”, Chicago, Illinois. 1997

QC/QA Technician. Checked several production areas: incoming, processing, and packaging lines against compliance with company SOP’s and USDA regulations for meat processing plants. Gathered statistical data from production lines, microbiological swabs for incubation and microbial colonies counting, analyzed fat contents (x-ray and chemically) in incoming raw meats.

NUTRASWEET KELCO COMPANY, Mt. Prospect, Illinois. 1996

Associate Chemical Engineer. Participated in the Food Pilot Plant project, validated runs in extracting and purifying glycosides from the Stevia Rebaudiana shrub. Participated with organic chemists in derivation by organic synthesis (bench scale) and purification by re–crystallizations of the new: Acesulfame Potassium sweetener. To confirm purity /results used NMR and HPLC instrumental analysis.

Education

ILLINOIS INSTITUTE OF TECHNOLOGY. Chicago, Illinois. May 1997

Bachelor of Science degree in Chemical Engineering.

TECHNICAL UNIVERSITY OF LODZ. Poland. 1991

M.Sc. degree in Food Chemistry and Biotechnology.

Specialization in Frozen Food Technology and in an Industrial Bio fermentation.

Master’s Thesis project: "Study of influence of convectional freezing on quality of not blanched carrots with in detail consideration of changes in nitrates and nitrites contents during a cold storage in controlled atmosphere".

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