Tomomi Sakata Email and Phone Number

•Analyzed beer quality by using HPLC, UV-Vis Spectrometer, Refractometer, Beer Analyzer and pH analyzer.Taking beer from each tank to make microbiology plats and using microscope to check beer safety and microbesCounting yeasts in a beer by using Hemactometer to check correct amounts of yeasts in the beer.

Assist professors and students in finding equipment for class and necessary ingredients for experimentAssist department chair in securing new media resources: AMA, FDA, and USDA, related to food and nutrition classesSecured information new food ingredients for alternative medicine, organic foods, nutrition trends , and food safety, and food equipment for the food and nutrition departmentMaintain cleanliness of laboratory and equipment including minor maintenance

Analyzed Chemicals: using HPCL and IR to analyzed antioxidants in green teaCollected data of antioxidants, and caffeine, in green teaAssist professor with his research of antioxidants constants in green tea

Insured certifications, HACCP, GMP, Kosher, Organic and specification of each ingredients to guarantee quality of productsAnalyzed chemicals in sauces and developed recipes for matching customer’s requestAssist marketing in sample event to introduce products and educate health benefit for consumersPlanned and Designed Food and Menu,