Food Scientist & R&D Leader in Bakery Innovation
Resume:
MARIE
JOY
CARINO
***********@*****.***
Bartlett, IL 60103
Professional Summary:
Research & Development
Professional With 11 Years’
Experience in A Bread
Manufacturing Facility.
Highly Motivated with
Experience in Developing
Food Products and
Improving Operations.
Proven track record of
developing and
commercializing a wide
range of products including
fresh frozen breads, frozen
doughs, clean label
conversion, flavored and
functional breads, and
specialty bread items for
major brands like 7-Eleven,
Jimmy Johns, Sprouts, Sam’s
Club, Albertson’s, Wendy’s
Arby’s, Panera, Smash
Burger, and Sonic.
Skilled in managing full
product development from
concept and ingredient
sourcing to plant trials and
commercialization.
Part Time Work
Partnering with Refeel
Café as a Pastry Baker
formulator. Tasked with
creating and testing new
experience:
FOOD SCIENTIST, Gonnella Baking
Sept 2023 –December 2025
Experience with Frozen dough and Fresh Frozen products; Creates and launches a variety of new baked goods, including white breads, wheat breads, multigrain breads, sourdough, dinner rolls, pretzel buns, hamburger buns, hotdog buns, subs, loaf breads, baguettes, French breads, mini loaves, focaccia, flatbreads, kaisers, bolillo, telera, ciabatta, and soda breads. Enhances existing products through reformulation, cost optimization, and process improvement, ensuring competitiveness and compliance with industry standards. Designs and tests new formulations to advance attributes such as texture, flavor, cost efficiency, and shelf life. Develops and evaluates innovative formulations to further optimize product quality and value. Formulates clean label, non-GMO, high sugar, sugar replacement, non-bioengineered products, gluten replacement, and extended shelf-life; Leads R&D team in project management and product development; Trains new Food Scientists and R&D Technicians; Plans team weekly schedules and delegate’s task; Leads new product development from ideation through launch; Engages in sensory evaluation and laboratory analysis; Research processes and ingredients for upcoming projects; Interacting with different suppliers on ingredients and it’s functionality; Participate in suppliers invitation to train in Baking Science and ingredients functionality: Builds proof of concept samples and execute a pilot study; Establishes product standards; Collaborates cross-functionally with Sales, Suppliers, Clients and Production Teams to ensure seamless integration of new product lines into operations; Manage multiple projects concurrently while meeting R&D timeline. Establishes and maintains strong relationships with co-manufacturers to ensure product integrity. Manages third party manufacturing operations to deliver products that meet our standards. Customs product development for new equipment. Building relationships with clients to understand their needs and developing product strategy based on the client’s insights. Conducts thorough analysis to identify the underlying causes of product failures and apply structured troubleshooting recipes to maintain
consistency, high
quality, and cost
efficiency. Ensure all
products meet quality
standards for taste,
texture, and
appearance. Developing
Empanadas,
Ensaymadas, cookies,
Cinnamon rolls, savory
rolls, brownies, and
cakes.
Education:
Mapua Institute of
Technology, Philippines B.S.
Chemical Engineering
Pima Medical Institute,
Renton, WA
Pharmacy Technician
Skills:
Baking Formulation
HACCP principles
GMP Implementation
Process Improvement
Computer knowledge
SAGE 500
Trace Gains
SG Systems
and problem-solving methodologies. Develops comparable products that offer direct competition to those provided by the client's existing suppliers. Produces and enhances product prototypes through multiple rounds of client feedback. Establish and implement quality control procedures to maintain the safety and integrity of all products; ensure that all new products and processes comply with relevant food safety regulations. R&D ASSISTANT MANAGER, Highland Baking
April 2021 – August 2023
Developed, commercialized, and launched a range of fresh frozen products by collaborating closely with the production team; Produced fresh frozen products such as White breads, Wheat breads, Multigrain breads, Sourdough, pretzel, hamburger buns, hotdog buns, dinner rolls, bolillo, telera, pullman and loaf breads. Developed a variety of breads incorporating flavors, inclusions, toppings, and colors. Collaborated with cross-functional teams throughout all phases, from concept development to product commercialization. Developed and tested new product concepts; Created prototypes and enhanced existing products to align with consumer needs and industry standards. Designed and evaluated new formulations to optimize texture, flavor, cost, and shelf life. Formulated clean label, non-GMO, high sugar, sugar replacement, gluten replacement, and extended shelf-life; Performed process testing, sourced ingredients, and engaged with suppliers to explore various ingredient options; Implemented & maintained formulas and product specification in SAGE 500; Managed SG process for pre-scaling and prevent formula error; Produced samples for product improvement and requested by sales every week and conducted weekly review of samples with Production team, Sales, Purchasing and President/owner to plan next step; Created new product processes and assisted in commissioning newly installed equipment; Performed pH analyses on sponge doughs for sourdough breads and assessed current products to identify opportunities for improvement. Developed bread formulations using various starter doughs to achieve enhanced sour flavor profiles, open crumb structures, and crisp crusts. Attended a supplier-hosted training session on Bread Science and explored the use of new ingredients.
PRODUCT DEVELOPER, Gonnella Baking
January 2018 – March 2021
Developed, Formulated & Launched new products- Frozen dough & Fresh Frozen Breads; Reformulated existing products and improved manufacturing process; Sourced ingredients for new projects; Established product specification and entered in SAGE 500; Conducted evaluation and sensory on new products. Handled projects include pita, naan, chapati frozen dough, sourdough, French bread, hamburger buns, hotdog buns, soda breads, and dinner rolls. Developed breads featuring inclusions and unique flavors, including Swirled Cinnamon frozen dough, Peppermint White Chocolate Soda Bread, and Cheese-Jalapeno subs. Transitioned existing products to clean label formulations. Handled projects from ideation to commercialization. Collaborate with Production teams to align project goals.
RESEARCH & DEVELOPMENT TECHNICIAN, Gonnella Baking April 2015 – January 2018
Assisted in the new product development and re-formulation. Precisely measured and prepared ingredients. Produced samples for testing and evaluation. Prepared reports for all product development activities and analyzing performance. Analyzing and documenting testing results. Conducted testing procedures such as pH, % moisture, Texture analysis, shelf-life testing, and measurements. Evaluated new and alternate raw materials by comparing them to standard. Coordinated samples reviews with Sales and Management. Complied with the company’s Good Manufacturing Practices
QUALITY CONTROL TECHNICIAN, Gonnella Frozen Products April 2014 – April 2015
Monitored product quality to ensure conformance to standard: Performed and documented daily pre-op inspections and related checks; Ensured that all product purchased from the suppliers and used by the company meets the required standards; Monitored accuracy of equipment and devices such as Metal Detector, thermometers and scales. Recorded data and reported problems or corrective action; Conducted investigations on quality problems and made sure corrections were made; Performed sampling and inspection of daily scheduled products and ensured that specifications are met, and data are recorded; Investigated quality issues and made sure that products affected are placed on hold for further investigation; Worked with production team members regarding quality issues in creating process solutions.
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