Helen Joyner Email & Phone Number

Emeryville, California, United States

Berkeley, California, United States

• Built shelf-life testing program for alternative dairy products and egg replacer that played a critical role in key product launches; involved definition, initiation, and execution of project
• Supervised instrumental analysis of and reporting for all food application products
• Planned, executed, and analyzed testing protocols for a wide variety of food products that evaluate food functionality and performance in commercial processing
• Responsible for >10 consumer panels to collect feedback and guide product formulation decisions
• Collaborated with internal and external customers, scientists, and technicians in multiple commercialization projects involving troubleshooting scaleup issues and go/no-go launch decisions
• Regularly completed complex projects within timeline while meeting and exceeding targets

Emeryville, CA

• Worked on multiple cross-functional projects with product development scientists, protein chemists, flavor chemists, cell fermentation specialists, and downstream processing team
• Developed instrumental and sensory testing programs for food application products that allowed rapid evaluation of formula and processing changes
• Spearheaded development of rapid prediction method for assessing stability of fluid products under UHT processing conditions
• Developed and maintained tracking system for all analysis and documentation requests for the Food Team

Moscow, ID

• Organized one-year sabbatical at Perfect Day, Inc. to lead setup of material characterization program, converted to full-time position
• Successfully led distributed research group of six graduate students in a remote environment

School Of Food Science

• Built successful research program focusing on food rheology and secured over $1M in federal, regional, and industry grant funding
• Led research group of up to ten graduate and undergraduate students
• Advised and mentored 15+ graduate and undergraduate students on research best practices
• Mentored and provided direction to two Ph.D. and three M.S. students in Food Science
• Published >30 papers in 5 years, gave >40 oral and poster presentations at national and international conferences
• Taught 2-3 courses (6-9 credit hours) per semester in Food Engineering, Food Quality Management, Sensory Evaluation of Dairy Products, and Food Rheology

Raleigh, North Carolina, United States

• Independently conducted research project to explore the use of tribology for evaluating yogurt texture
• Worked on cross-functional team with sensory group to explore alignment between instrumental and sensory measurements
• Developed and published standard protocols for food tribological measurements

Raleigh, North Carolina, United States

• Designed and conducted experiments in food engineering and food rheology under supervision
• Validated novel rheological method for obtaining information on food texture and processing behaviors
• Revised and taught 3-credit undergraduate course in Food Quality Management

Developed and graded homework assignments, lab reports, quizzes, and examsReviewed online course materials for content and accuracyArranged laboratory experiments, gave lab lectures, and led students in laboratory experimentsConducted in-person and virtual office hours using Elluminate twice a weekAssisted students with questions and concerns in person and.

Worked with professor to develop homework assignments, quizzes, and examsReviewed online lectures for content and accuracyHeld virtual office hours twice a week using ElluminateAided students with questions and concerns via e-mailAssisted professor in determining final grading distribution

Summer intern for General Mills working in the GTech research and development group. Worked on developing a new functional ingredient for use in multiple products across multiple brands.

homework and lab assignmentsPrepared necessary equipment and materials for labsLed students in performing laboratory experiments, assisting if necessaryPrepared and delivered lecture on laboratory topics each weekAssisted students with questions and concerns via e-mail

Assisted in sulfur unit catalyst loadingAssisted in reformer shutdown, catalyst regeneration, and startupWorked with Utilities department to map refinery condensate, steam, and cooling tower systemsAssisted Engineering Technical Support and Utilities departments in routine duties

Worked with modeling software to simulate chemical releases under various weather conditionsHelped develop an Excel model to simulate cooling tower plumes and determine best designPerformed various administrative duties as needed

Performed various quantitative analytical procedures including HPLC analysis and particle size testingRoutinely handled various controlled substances while conforming to GMP standardsAssisted laboratory technicians in all research aspects

Ph. D, Food Science

Ms, Food Science

Activities and Societies: IFTSA member, 2007-present NC State Food Science Club Dairy Bar Committee Co-Chair, 2008 Food Science Club Dairy.

Bs, Chemical Engineering

Activities and Societies: AICHE