Professional Experience

Dr Pepper Snapple Group (Plano, TX)– Research and Development Intern, June-August 2012
Flavor Technology and Sensory Teams

  • Assessed chemical components of various fruit flavors using gas chromatography-mass spectrometry, and compounded flavors under the direction of a certified flavorist.
  • Evaluated consumer emotional responses to variations of a fruit-flavored soft drink, including interpretation of statistical outcomes.
  • Observed and utilized a trained sensory panel for qualitative descriptive analysis of multiple beverages.
  • Initiated two independent product development projects

Heinz North America (Pittsburgh, PA)– Research and Development Intern, June-August 2011
Retail and Foodservice Condiments and Sauces

  • Assessed viscosity, flavor attributes, and flavor development of 17 mustard seeds, brans, and flours. Utilized SIFT-MS for volatile organic compound analysis, Brookfield, and Flow-cam.
  • Researched and tested 12 clean label¬†antioxidants for use in emulsions to delay oxidation throughout product shelf life.
  • Evaluated sodium reduction in Heinz Chili Sauce to meet NYC guidelines. Proposed formula optimization with estimated savings of $200K.¬† Challenged microstability and flavor attributes of new recipes.
  • Maintained relationships with ingredient suppliers in order to obtain samples and relevant ingredient information.

The Wornick Company (Cincinnati, OH)– Research and Development Intern, August-September and December 2010

  • Interpreted and processed over 250 supplier product specifications
  • Assisted with laboratory and retort trial work as needed