Lanting G. Email & Phone Number

La Vergne, Tennessee, United States

• Conduct research and development on existing products based on the requirements of new clients, including formulation design, packaging material selection, and production process improvements.
• Strictly select ingredients and be responsible for creating nutritional labels. Test the feasibility of raw materials and packaging materials from new suppliers to ensure their quality, stability, and safety.
• Manage and coordinate multiple projects, communicating with various departments to track project progress.
• Produce product samples as per client requirements directly from the production line and prepare the necessary certification documents for clients.
• Address production issues such as malfunctioning metal detectors, quality problems with raw materials, and insufficient inventory of required packaging materials, requiring immediate communication and coordination with.
• Handle tasks within the ERP system, including BOM setup, item setup, product quotations, and resolve various issues encountered by the production department when using the ERP system.

Champaign, Illinois, United States

• Made fruit leather with Autumn Berry purée, applesauce, and honey
• Designed a fruit leather package and packed them for sale
• Visited local farms and orchards to discuss product formulation and improvements
• Created social media content to promote at home uses for Autumn Berry purée

• Assisted the supervisor with analyzing shipping logistics and inventory management
• Arranged and adjusted inventory allocation and transportation logistics in a virtual scenario that simulates warehouse location and capacity data to increase supply chain efficiency

Tianjin, China

Yantai, Shandong, China

• Conducted daily quality control inspections of soy sauces by measuring their moisture, color, pH, titratable acidity (TA), acidity, salinity, total-nitrogen content, alcohol content, content of reducing sugar and total.
• Performed physical quality analyses of soy sauces in on-site QA laboratory and ensured the reality and timeliness of test records by following SOPs strictly
• Completed physiochemical tests by using sodium hydroxide standard solution, silver nitrate standard solution, and electric drying oven to study products
• Traced a product by checking the documents from beginning to end to make sure they are logical and reasonable
• Understood the soy sauce production process and the quality management process of food enterprises

Shanghai, China

• Researched and distributed 10 food industry marketing and trends reports per week to clients
• Updated the latest request for cooperation from companies and technology information on website
• Managed over 100 online client groups for industry communication and connection by helping clients find the customers that meet their demands
• Assisted the marketing team in organizing 3-5 food industry lives and seminars
• Attended to hold the biggest events which called FBIF (Food and Beverage Innovation Forum) by posting news in online client groups and confirming the list of attendance list

Master Of Science - Ms, Food Science&Human Nutrition

Bachelor Of Engineering - Be, Food Science&Engineering