QA Specialist – New England

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Bachelor of Science: Food Science & Technology                                                          May 2015

Work Experience:

Processed Meat Products, Massachusetts                                                                           June 1, 2015-Present

Quality Control/Research & Development Specialist

  • Worked on research and development team to develop six flavor profiles; formulations; and process specifications on Antibiotic free and Organic ready to eat meats and hot dogs
  • Source ingredients and processing aids for organic tests and final formulations
  • Review documentation for organic certification application; oversee process implementation and conduct annual audit for organic ready to eat meats
  • Consolidate, review, and update all ingredient and material COAs, LOGs, and Product Specifications required by HACCP/SQF monthly
  • Oversee HACCP regulations are being met throughout production daily and review and file all HACCP documentation weekly
  • Directly manage eight quality technicians
  • Perform annual internal audits of all departments for an SQF Level 2 facility to check progress and make changes to improve efficiency and safety of processes and facility
  • Create and approve product labels by reviewing and updating ingredients, nutrition panel, and claims as needed, and submit for approval process through USDA and edit as needed

 Experimental Learning:

Department of Food Science, Product Development Team

Ice Cream Developer                                                                                                            Jan.2015-May 2015

  • Participated on team of six charged with development of new ice cream flavor
  • Organized & lead focus groups within community for flavor concepts and potential names
  • Followed Good Manufacturing Practices to develop prototypes and two gallons of final product for tasting
  • Created ingredient list and nutritional label for ice cream flavors developed
  • Composed progress reports and a final report for Maple Valley
  • Pitched developed flavor to Maple Valley Creamery, which was then put into production

 Department of Food Science, Microbiology Research Laboratory       

Research Assistant                                                                                                                 Jan.2015-May 2015

  • Isolate plasmids from Lactococcus lactis bacteria
  • Self-start and independently sustain ongoing laboratory projects in plasmid and DNA isolation
  • Preparation of buffers and media used in experiments


  • SQF Internal Audit Training
  • HACCP Planning Certified
  • Iowa State Sausage and Processed Meats Short Course

 Laboratory Techniques:

-Practices GMPs                 -DNA Extraction          -DNA/RNA Isolation & Purification

-PCR                                  -ELISA                         -Micropipetting

-Gram Stain                        -Streak Plating              -Media & buffer Preparation

      – Electrophoresis

Campus Involvement:

Food Science Club                                                                                                                         Sept. 2013-May 2015