QA Supervisor – Spray Drying

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Quality Assurance Specialist, August 2014 to Present

International Food Manufacturer, IL

Facility produces a pasteurized spray-dried coffee creamer

  • Supplier Management and Improvement Coordinator
  • Increased competencies on GMPs and defect reduction strategies with suppliers to improve raw material quality
  • Researched and implemented measures to reduce the amount of defective packaging materials to save the facility $64k annually
  • Hazard Analysis and Critical Control Points Team Lead
  • Lead cross-functional team in reviewing process flow, identifying potential sources of concern, and mitigating risks
  • Evaluated food safety risks associated with raw ingredients in the facility and implements measures to decrease or eliminate
  • Point of contact for internal and external audits for the quality function, including conducting ISO internal audits
  • Sensory Program Lead
  • Developed and applied SOP’s for sensory and worked with operators to increase their competency levels on executing the SOP’s
  • Trained sensory panelists on key sensory attributes and how to properly identify them
  • Identified non-conforming products and conducted problem solving to prevent future deviations
  • LEAN Problem Solving
  • Lead GSTDs (problem solving tool) with cross-functional teams to find root cause on issues impacting the business, and determine actions to improve the determined root cause
  • Part of a DMAIC team to solve problems considered critical to the organization
  • Quality point of contact for daily and weekly operations reviews to trend factory performance

Quality Assurance Intern, May 2013 to August 2013

National Meat Processor, VA

  • Conducted bacon analysis study to quantify how bacon compared to top competitors’ in the southeast
  • Presented findings to the QA Department, with an emphasis on oxidation potential and shelf life
  • Learned how to make brines, inject, tumble, smoke, cook, store, and package various meat products


BS Food Science and Technology,  August 2010 to May 2014

Relevant  Coursework:  Food  Chemistry,  Food  Product  Development,  Food  Processing,  Food  Microbiology, Biological Statistics, Epidemiology  of Food and Waterborne Diseases, Food Quality Assurance, Food Analysis, Principles of Sensory Science, Organic Chemistry, and Microbiology


  • ServSafe Manager
  • HACCP (Hazard Analysis and Critical Control Points)
  • Better Process Control School Certified