- assisted Flavor Chemist with the creation/modification/duplication of natural and natural & artificial flavorings for a variety of sweet goods applications- supported formulation process including accurate compounding of flavors, raw material handling, and measuring physical properties- maintained organized laboratory conditions, managed and transferred raw materials and flavor stocks- prepared raw materials for evaluation- participated in tastings, product evaluations, and sensory panels

- Analysis of raw materials, intermediates, and finished products for specific gravity, refractive index, particle size, moisture content, pH, water activity, salt content, organoleptic quality- Review and approve test results to release raw materials and products- Recommend corrective actions for out-of-spec batches; identify root cause and interface with production to minimize the potential of the issue reoccurring- Participate in internal food safety audits, take allergen swabs to ensure proper cleaning of equipment, assist in collecting environmental monitoring swabs, conduct in-house allergen tests- Review batch and pack-out sheets for HACCP standards

- Cross-functional responsibilities in R&D, Quality & Regulatory, and Raw Material Procurement- Participated in daily sensory evaluation of finished goods and incoming raw materials- Investigated impact of steam sanitization on infusion quality of botanicals and spices- Analyzed sales forecasts, current inventory levels, and production demands to determine raw material purchasing requirements - Developed new tea blends based on market trends and customer requirements

Carried out research for two main projects:1) "Effectiveness of closure methods on preserving wine quality after resealing" - quantified changes in key wine quality parameters post-treatment: free and total SO2 using aeration-titration method, acetaldehyde by enzyme assay with UV-vis spectroscopy, tannins and anthocyanins using Adams-Harberston assay, and key volatile aromas using SPE-GC-MS- utilized solid phase extraction (SPE) on wine samples for pre-concentration of analytes; analysis of volatile aromas by gas chromatography paired with mass spectroscopy (GC-MS); processed chromatograms using VarianWS software; identified unknown compounds by comparing retention time and MS with pure analytical standards, NIST database, and Kovats index; generated calibration curves for quantification of key analytes - troubleshooting and general maintenance of Varian autosampler, syringe, GC injection port and column- statistical analysis with MiniTab2) "Emergence of hydrogen sulfide and other low molecular weight thiols from non-volatile precursors during post-bottling storage of wine"- work with method development for convenient headspace analysis of volatile thiols in wine by gas chromatography with pulsed flame photometric detection (GC-PFPD)- troubleshooting and general maintenance of PFPD and FID detectors- method development for procedure to model wine aging conditions at accelerated rate- preparation and handling of stock solutions of highly volatile sulfur compounds- organic syntheses and purification, analysis of reaction products using TLC, GC-MS, UPLC MALDI QTOF

Worked in an organic chemistry research lab where I: -carried out syntheses of various organic compounds-performed standard work-up and separation techniques (column chromatography, thin-layer chromatography, prep-TLC) for the purification of synthesized compounds -optimized reaction conditions for the protection of organic compounds and amino acids through the addition of a benzyl group, optimized conditions for the subsequent de-protection reaction-analyzed reaction products using GC-MS and LC-MS

- As hostess, ensured guests felt welcome at the door and were promptly seated- As server, answered guest questions regarding Japanese ingredients listed on menu, offered meal and drink suggestions, provided friendly and timely service- Maintained adequate stock of utensils, plates, glasses, and condiments at server station

As a summer stage, I started on the amuse bouche station where I- made hors d'oeuvres received by all guests- prepared condiments for cheese courses- helped plate and garnish main courses, as neededAbout a month into the internship, I was promoted to the garde manger station, here I- prepped all components for and plated cold dishes such as green salad, beet salad, torchon, caviar, oystersIn addition to the tasks I completed specifically for my station, I also- assisted with prep work for vegetable stations, as needed- assisted with preparation of the daily employee meal- maintained an organized walk-in cooler

Cook's Helper for Assistant Chef at SMSU Campus Dining- prepped fruits, vegetables, cheeses, and meats mise en place for lunch and dinner services- assisted in preparing entrees and sides, as needed by chef- cleaned kitchen equipment, performed other prep and organization duties as assigned Salad Bar Prep and Attendant- monitored salad bar to ensure products were fresh and well stocked- maintained cleanliness of salad bar throughout lunch/ dinner service

- Supported R&D Culinary Team in trends research, bench-scale trials, and pilot plant trials- Helped food technologists with projects in ice cream, food service, and QSR divisions- Developed ancient grains crust formula with applications as healthy substitute in existing pizza and savory filled pastry products; pitched idea and served samples of prototype during an annual trends presentation given by the Culinary Team to the entire R&D staff

- Planned and taught engaging, challenging karate classes for kids ages 4-6 and 7-12 yrs old - Cultivated respect and friendly competition among students while keeping classes fun and loaded with valuable content

- trained three new employees- packaged and labeled bakery products (buns, loaves, cookies, pastries, donuts, etc)- ensured shelves were fully stocked with fresh products- assisted customers by recommending products, answering questions, and taking orders for baked goods and cakes