Food Science Ice Cream

Tarek Abdussamad

509-***-****, ***********@*****.***

Objective: Seeking an industrial position in your company where I can utilize the skills I have gained in my doctoral education

Education

Al-Fathah University, Tripoli, Libya. BSc. in Food Science 1992-1997

Al-Fathah University, Tripoli, Libya. MSc. in Food Science 1999-2003 Thesis title: “Extraction of thyme oil and used as a flavor agent in carbonated beverage”

Washington State University, Pullman, WA Ph.D. in Food Science 2010- 2015 Dissertation title: “Controlling microbial contamination in packaged foods by post packaging UV-C light treatment “

Experience

Research Assistant Tripoli University, Tripoli/ Libya. 2000- 2005 My responsibilities were, teaching the lab part of Dairy Science and Technology Faculty Member Al-Geran Institute of the Agricultural technologies, Tripoli/ Libya. 2005- 2009 My responsibilities were, teaching the introduction to food science, Dairy science and technology, food chemistry and food analysis.

Head of department of Food Science and Technology at Al-Geran Institute of the Agricultural technologies, Tripoli/ Libya. 2007-2009

Cheese Maker at WSU Creamery, Pullman, WA 5/2011- 6/2020 My responsibilities were started from receiving the raw milk and then going through the milk pasteurization, making the cheese in the cheese vat, cheddaring the curd. Milling the cheese, pressing the cheese, and then packaging and start aging the cheese next day. I do make the varieties of cheese which include. Cougar gold, Cheddar, Viking cheese with different flavors and smoked cheese. I do help in the preparation of the ice cream mixture by adding the ice-cream ingredients into the ice cream vat and start the pasteurization of the ice cream mixture, then send the ice cream mixture to the cooling vats for overnight, and then start the ice cream freezing and the ice cream packaging next day. After doe from the cheese and the ice cream making, I do the cleaning in place by using the CIP system. I do run some lab tests for the cheese. I do determine the moisture content, fat content, salt content, protein content of our cheese, in addition to checking the microbiological load of the cheese. I used to help in developing the cheese in the pilot plant by trying the new cultures or adding a new flavor. At the end of the day, I do help in the cleaning and the sanitizing.

Specialized skills

• Food Microbiology experiments; inoculation and recovery of bacteria. • Inactivation of E. coli and Listeria using UV-C light. • Using SEM to determine the changes in films surface and food structure. • Determination the development of Lipid oxidation in foods using the TBARs. • Measuring food color using the Minolta Chroma Meter CR-400.

Licenses/ Certifications

Dairy Technician License (Pasteurizing(HTST), Pasteurizing (Vat)) Washington State Food Handler Permit Certified in attending the Basic HACCP Workshop: October 27- 29, 2010. Ellensburg, Washington. Certified in attending the Good Agricultural Practices: November 3, 2010 Yakima, Washington . Certified in the Training in Safe Handling and Use of WESMAR: September, 2012WSU Creamery, Pullman, Washington. Certified in the Training in Cleaning and Sanitizing Chemicals: September 2012 WSU Creamery, Pullman, Washington. Certified in attending the Milk Pasteurization Workshop: April 8 – 9, 2014 Pullman, WA. Certified in attending the 11th Basic-Plus Cheese Making Short Course: February 17-19, 2015 Mount Vernon Research Center, WA. Certified in attending the 29th Advanced Cheese Making Short Course: March 3 – 5, 2015 Pullman, WA Certified in attending the FSPCA Preventive Controls for Human Food: January 23- 25, 2018 Pullman, WA

Publications

Abdussamad R. Tarek, Barbara. A. Rasco, Shyam S. Sablani.( 2015). Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films. Food and Bioprocess Technology,8(6): 1267- 1280.

Abdussamad R. Tarek, Barbara. A. Rasco, Shyam S. Sablani.( 2016). Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film. Journal of Food Science, 18(2): E1419-E1430.

Contact this candidate