food technologist
Resume:
TERESITA M. CHUA
Corona, CA 92880
Contact No: 951-***-****
Email Add: ************@*****.***
PROFESSIONAL OBJECTIVE
To work in a stable and well-organized company where I can fully contribute and develop my skills as food technologist while attaining each of the company’s goals and objectives.
SUMMARY OF QUALIFICATIONS
Chemical Analysis:
Proficient in performing the following: Histamine Analysis using Fluorometric Method, Salt Analysis using Association of Official Analytical Chemists’ (AOAC) Volumetric Method, Total Volatile Basic Nitrogen Analysis by Conway’s Method, Free Fatty Acids in Crude and Refined oil using AOAC Titration, Peroxide Value of Oil American Oil Chemist Society Method, Total Water Hardness, and Free-Chlorine Analysis of Water using HACH Method.
Evaluation of Food Products:
Proficient in performing Physical and Organoleptic evaluation on both tuna and sardines products to maintain its required standards and quality.
Computer:
Knowledgeable in using various software applications: Microsoft Office, Email and the Internet.
Communication:
Ability to speak Multiple Languages such as English, Filipino, Basic Spanish, and Chinese Fookien. Serve as an interpreter to the company’s Taiwanese Operations Manager.
EDUCATION
Bachelor of Science in Food Technology, 1979
University of Santo Tomas
Manila, Philippines
Secondary Education, 1974
Chiang Kai Shek College
Manila, Philippines
EXPERIENCE HIGHLIGHTS
Development Supervisor - (May, 1986 to December, 2010)
Laboratory Supervisor & Assistant Production Manager of Sardines
Permex Producer and Exporter Corp.
Zamboanga City, Philippines
Job Description
• Supervising all laboratory analysts.
• Performing and inspecting all chemical analysis and food evaluation.
• Responsible in ensuring that the products produced are attained.
• Securing proper instructions to subordinates before performing work operations.
• Ensuring that all methods used in performing all analysis and evaluations are followed as to the company’s specified procedures, done accurately and are encoded properly to maintain standard quality products.
• Maintaining the standard quality of products by monitoring product samples after retorting for one day, one week, one month, two months, and one year.
• Responsible in ensuring that even if there is any addition or change in the ingredients, the brand and supplier will still maintain product quality and public safety.
• Responsible in developing new quality products at low cost.
• Ensuring that all chemical examinations are within the correct limits.
• Responsible in ensuring the correct broth formulation in the production.
• Substituting the production manager in performing his roles and responsibilities in case the production manager is in meetings
• Assist in managing whole Sardines plant operation.
• Work with all the supervisors on line hand on hand to implement company policies and goals
• Responsible for setting up the manufacturing capabilities by reviewing all jobs orders
• Responsible for scheduling the production especially sardines line according to its monthly commitment.
• Overseeing the production process and adjusting schedule as necessary based on the commitment.
• Coordinate with the production manager if there is a problem in the production line
• Allocate workers needed to meet production schedules
• Participate in production safety program of the company.
Laboratory Supervisor – (June, 1980 to May, 1986)
Century Canning Corporation
Paranaque, Philippines
Job Description
• Prepared production reports.
• Supervised all laboratory analysts.
• Performed and inspected all chemical analysis and food evaluation.
• Ensure that all the products produced are attained.
• Secured proper instructions to subordinates before performing work operations.
Assistant Supervisor – (April, 1979 to June, 1980)
Crown Paper Product Corporation
Manila, Philippines
Job Description
• Assisted in supervising the workers.
• Prepared annual reports for the company
• Checked the efficiency and timeliness of the workers.
On Job Training – (September, 1978 to February, 1979)
Bureau of Plant and Industry
Manila, Philippines
Job Description
• Assisted in developing food products.
TRAININGS AND SEMINARS
Seminar on Good Manufacturing Practice for Food Establishments
Center for Health Development – Zamboanga Peninsula, Department of Health
Zamboanga City, Philippines
April 17, 2008
In-houseWorkshop Sessions on ISO22000 Food Safety Management System Implementation and Verification
The Food School
Zamboanga City, Philippines
February 5 – 7, 2008
In-house Course Sessions on ISO 22000 Food Safety Management System Alignment Workshop
The Food School
Zamboanga City, Philippines
January 30 – 31, 2008
Sensory Evaluation of Tuna Decomposition
Food Development Center
FTI Complex, Taguig
Metro Manila, Philippines
March 22 – 26, 1999
Thermal Process Testing Procedures for Process Establishment in Still Retorts using the Calwest
Technologies VersaLogger and VersaCalc data acquisition system in heat penetration and
temperature distribution methodology
International Food Technology, Limited
Zamboanga City, Philippines
July 14 – 16, 1998
HACCP Course Completion in Seafood Hazard Analysis and Critical Control Point Theory and
Practical Application
Seafood HACCP Alliance & the Association of Food and Drug Officials
Surabaya, Indonesia
June 24, 1997
US – NLEA & HACCP Seminar.
Hotel Intercontinental Manila
Makati, Metro Manila, Philippines
April 19, 1994
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