Experience

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  The ohio state university

  Jan 1993 - Jan 1993

  Graduate teaching assistant

  Graduate teaching assistant, Sensory Evaluation course and laboratory.

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  Cornell university

  Jan 1995 - Jan 1995

  Graduate research assistant

  Apple pomace liquefaction study. Advised by Prof. Mark McLellan, Ph.D.The effect of cellulase and pectinase on the liquefaction of apple pomace was studied. The weight of pomace was significantly reduced by adding 0.5% (w/w) of enzyme mixture to the pomace. The liquid extracted from apple pomace had high acidity and showed orange in color.

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  Fiber sales and development corp, dupont

  Jan 1998 - Sept 2000

  Project leader

  FS&D was the leading powdered cellulose manufacturer in the United States. Research conducted consists of food, pharmaceutical, and industrial applications. Responsibilities include planning and supervising R&D projects, conducting plant trials, developing new technologies, supporting QA/QC department, supporting Marketing department, and technical service.

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  Allied blending & ingredients

  Nov 2017 - Feb 2021

  Principal scientist - dairy innovation

  Current responsibilities include:Developing new cheese anticake technologies: clean label, non-GMO, natural antimycotics, oxygen scavenging system, dust/flow control, reduced browning anticake for pizzas, etc. Supporting sales: Offer technical consultation to customers. Give presentations at customers’ sites to share new technologies. Supporting QA and production plants: design rework plans, troubleshoot, etc. Developing various new plant-based products, including non-dairy dips, pasta sauces, mayonnaise, and salad dressings. Show less

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  Bunge

  Feb 2021 - now

  Drive the development of creative and marketable oil and fat ingredient solutions, ensuring they meet customer and industry requirements.Identify and prioritize opportunities for product improvement, differentiation, and cost optimization.Collaborate with internal stakeholders, such as sales and marketing teams, to understand customer needs and develop tailored solutions.Plan and execute laboratory experiments and pilot-scale trials to evaluate the performance and functionality of oil and fat ingredients.Analyze and interpret data, prepare technical reports, and present recommendations to senior management and external stakeholders. Show less As a Product Development Scientist, I specialize in creating innovative food products that address key areas such as plant-based applications, saturated fat reduction, and oil and fat processing.Utilizing my expertise in food science and nutrition, I am responsible for designing and executing experiments aimed at improving the nutritional profile of food products, while also improving their taste and texture. My work involves identifying new ingredients and processes that can be used to produce plant-based food products that meet the dietary needs and preferences of consumers.In addition, I have extensive experience in the reduction of saturated fats in food products, incorporating new techniques and ingredients that allow for the production of healthier products without sacrificing taste or texture. I have also worked with various oil and fat processing techniques, from refining and purification to fractionation and crystallization, to develop new products with improved stability, texture, and nutritional benefits.Whether working on a new product line or reformulating an existing product to meet changing consumer demands, I am dedicated to producing high-quality food products that not only taste great, but are also nutritionally sound. Through my work in product development, I am helping to shape the future of the food industry by contributing to the development of healthier and more sustainable food products. Show less

  • Lead Product Development Scientist

    Jul 2023 - now

  • Co-Leader, Asian Professionals of Bunge

    Dec 2021 - Dec 2023

  • Product Development Scientist

    Jun 2021 - Jul 2023

  • Product Development Technologist

    Feb 2021 - Jun 2021
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  Processor to processor (p2p) initiative with usaid, aocs, sil, and cnfa

  Sept 2023 - now

  Consultant for food processors in uganda

  Processor-to-Processor (P2P) is a joint initiative between USAID, AOCS, SIL, and CNFA. P2P is an initiative continued from Farmer to Farmer (F2F) program, an USAID-funded program that aims to generate rapid, sustained economic growth in the agricultural sector through short-term technical assistance provided by expert U.S. volunteers. P2P offers educational resources for African food processors in sub-Saharan region. My role is to serve as a consultant to African processors to trouble shoot issues they may face in developing products, and mitigating food safety concerns. Show less

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  Aocs

  Apr 2024 - now

  Vice chair, phospholipid division

  - Lead technical program development - Complete session choices, descriptions, and chair selections - Attend monthly division meetings- Attend program committee meetings - Ensure chairs complete technical sessions - Backup judge for poster session chairs