• Monitor quality of products and recommend controls for continuous improvement• Coordinates, develops, and evaluates new and existing formulas compliant with current specifications• See through test runs for changes on ingredients, process, formulation, supplier or packaging• Design and conduct shelf-life studies. Provide reports base of chemical, physical or sensory analysis. • Support cross functional teams in problem solving and root cause investigation of production or quality issues• Research ingredients and / or processing improvements • Conduct KPI on current products over shelf life• Assist in bench testing of NPD as well as assist large scale trial• Train new and current employees

• Conducts daily inspections to production lines• Monitor and enforce employee's GMP practices• Focus on Food Safety and Quality Program• Performs food safety and quality system inspection/audit• Monitors and records all information about food safety and quality.• Develop SOP’s• Perform pre-operative procedures, and environmental monitoring swabs.• Maintain and organize quality and production documentation• Reports food safety and quality issues to supervisors, performing corrective actions as necessary• Analyze/inspect food items at specified stages in the production process for compliance to specification• Responsible for labels, quality weights check, monitoring plant temperatures• Responsible for Hold and/or Release product after COA's micro results food safety evaluation• Calibrate/verify instrumentation/measuring devices.• Approves in-process production and finished products by confirming specifications; conducting visual and measurement tests; communicating required adjustments to production supervisor.• Documents inspection results by completing reports and logs; summarizing re-work and waste; inputting data into quality database, following standards and procedures; complying with legal regulations.• Coordinate QA efforts with R&D new product trials, product evaluation and change

• Provided guidance, training, program evaluation and scientific advice to coffee producers, coffee scientist and technical personnel in Dominican Republic about methods of detection and prevention of fungi that produce Ochratoxin A (OTA).• Conducted inspections in the food processing facilities to ensure compliance with food safety standards and regulations

• Supervised daily laboratory operations and personnel while ensuring safety and compliance.• Planned and coordinated staffing patterns to effectively and efficiently support the daily laboratory operations.• Supported and trained students and served as a resource to investigators and collaborators.

• Performed sensorial, microbiological, and physico-chemical analyses of antimicrobial properties of natural products.• Analyzed data in an attempt to improve our understanding about the aspects of foods such as chemical composition, flavor, color and texture.• Maintained and calibrated all laboratory equipment for data quality assurance.

• Supervised all laboratory activities for a specific chemistry course while maintaining a safe and instructive environment at all times.• Provided advice and assistance to students and evaluated the students’ performance.• Prepared instructions and materials used during laboratory experiment and issued grades in accordance with students’ performance.

• Performed microbiological analyses of food products to detect, identify and quantify the microorganisms that may cause foodborne diseases.• Analyzed coffee and cacao samples for Ochratoxin A and performed the extraction, cleanup and detection of the toxin.

• Assisted in a laboratory study investigating the symbiosis between fungi and arthropods.

• Learned and performed microscopy serological tests, clinical rapid tests and blood extraction procedures