Nathaniel D. Email & Phone Number

Gloucester, Massachusetts, United States

Prepare product prototypes for internal evaluation and sales requestsSupport production facility trialsDevelop cooking/preparation instructionsLead and participate in product sensory evaluationsConduct and manage ongoing storage study evaluations of frozen products using scoring systems and trend analysisReceive training on BRC Global Standards, food safety, and the science/economics of seafood, including species, nutrition, harvesting, processing, sustainability, shelf life, and additivesParticipate in marketing meetings to discuss food trends and market potential for new productsPerform research and analysis of competitor products

Greater Boston

Researched and developed recipes, including those focused on dietary needs and macronutrient targetsPrepared meals and baked goods to strict food safety standardsSourced ingredients and equipmentCreated nutrition facts and ingredients statements utilizing Edamam softwareResearched various topics in food science, such as utilizing proteases to tenderize meat and sodium citrate to create creamy, well-emulsified saucesCollaborated with nutritionists and dietitians to create recipes that helped treat medical conditions, such as overweight/obesity, diabetes, food allergies, high cholesterol, and irritable bowel syndromeCreated recipes with novel plant-based ingredients, including grains, fruits, vegetables, and meat substitutesLearned about food borne illnesses and food allergens through food safety certification coursesExperimented with alternative cooking devices, such as sous vide circulators and automatic pressure cookersConducted market research, set pricing, created promotions/promotional materials, and created/maintained Google AdSense campaignsPerformed other tasks needed to start up and run a successful food business, including record keeping, accounting, inventory management, purchasing, customer service, branding, web design/SEO, IT, and sales

Salem, Massachusetts, United States

Created food formulations from ideation to full production, some worth millions of dollars in revenueDeveloped and redeveloped formulations following specific guidelines, including cost, nutrition, ingredient quality, production feasibility, and production run time requirementsPerformed analysis and reverse engineering of competitor productsPerformed rigorous testing of new products and ingredientsCreated preparation/cooking instructionsLearned the functions of various food additives, including starches, gums, flours, dough conditioners, sweeteners, syrups, leavening agents, flavors/flavor enhancers, dyes, inclusions, proteins isolates, emulsifiers, and preservativesTested and determined the appropriate shelf life of frozen and finished goodsBecame familiar with plant production equipment, including freezer tunnels, mixers, and other processing machineryCollaborated directly with all other departments including Customer Service, Sales, Marketing, Production, Engineering, QA, QC, Dry Storage, and ShippingPerformed root cause analysis to help resolve production batch issuesSupervised and coordinated production facility trialsCollected data during production trials to determine success and future feasibilityParticipated in department meetings and sensory evaluationsMaintained a well-stocked inventory of supplies, equipment, and ingredientsTrained and served as a mentor to other research techniciansDeveloped excellent analytical and communication skillsReceived regular HACCP, SQF, and GMP training