University of Massachusetts, Amherst

Culinary Institute of America

Townsend Harris High School

Food Scientist at The National Food Lab

New York, New York, United States

The National Food Lab, Inc. (The NFL)

Food Scientist

- Oversees and directs Research and Development efforts of the business unit toward efficient completion of the Company’s goals and objectives•	Leads product development activities utilizing processes including concept development, feasibility analysis, scope definition, cost estimating, prototype evaluation, product risk/hazard review, vendor evaluation, resource allocation, development of manufacturing options, transition and commercialization testing, and implementation.•	Provides leadership and partners with cross-functional teams to develop innovative products and platforms via process driven technologies using customer/marketing insights and existing/new technologies•	Performs testing activities to evaluate food performance on competitive products, prototypes, engineering build samples, and mass production samples•	Travels and communicates internationally with engineers, factories, and suppliers to discuss product development and sourcing •	Specializes in the production of home coffee appliances and the analysis of coffee •	Writes technical manuals and develops healthy recipes compatible with the appliances •	Demonstrates appliance capabilities at trade shows such as the World Tea Expo, The Consumer Electronic Show and The Home Housewares Show •	Assistant Chef to Executive Chef Cat Cora at The Consumer Electronic Show and The Home Housewares Show •	Demonstrates kitchen appliance capabilities at sales meetings to wholesale buyers such as Best Buy, Costco, Sears and more •	Work alongside the Art Director, Lead Photographer, and Senior Food Stylist to style food for photo and video shoots•	Assist with the frontend development of the Gourmia App •	Works with PR to develop a social media presence  •	Effectively presents new products and technical support to customers

Gourmia

Food Scientist and Research and Development Manager

- Researched the toxicity of lipid oxidation in low moisture foods•	Evaluated and studied the effectiveness of raw materials from around the world for desirable properties for use as natural antioxidants•	Measured the primary and secondary lipid oxidation products in cookies made with various types of sugar utilizing a spectrophotometer and a gas chromatographer   •	Studied the effectiveness of different synthetic and natural antioxidants •	Examined the structure and interaction of sugar, proteins, and lipids in cookies utilizing confocal microscopy and scanning electron  microscopy   •	Analyzed the water activity of cookies   •	Studied the prevention of non-enzymatic browning products in samples

University of Massachusetts Amherst

Graduate Research Assistant

- Studied shelf life stability of lipids in low moisture baked goods•	Measured the primary and secondary lipid oxidation products in low moisture foods •	Examined the structure and interaction of proteins and lipids in low moisture foods utilizing  confocal microscopy   •	Analyzed the water activity of low moisture foods

Dr. Decker Lab Group

Undergraduate Research Assistant

- Conducted research to identify companies that might have interest in the invention/technology.•	Identified companies’ current product portfolio and determined if fit for UMass technologies.•	Sent e-mails that included marketing letters and Non-Confidential Technology Disclosures•	Maintained an Excel spreadsheet that included a list of companies that might be interested in the technology, and tracked company responses to marketing mailings

Technology Transfer Office

Marketing Assistant

- Read and studied Confidential Technology Disclosures on mechanical, chemical, and computer systems engineering, microbiology, animal science, health science etc.  •	Wrote Non-Confidential Technology Disclosures of inventions based on marketing brochures, and marketing specifications to be presented to companies

Technical Writer

- Personally connected with, laughed with and uplifted the lives of customers Crafted individual beverages to order and maintained a clean and sanitary work environment Properly utilizes brewing equipment to prepare coffee and tea with acute attention to high standards Maintained product knowledge regarding all menu items, including seasonal changes Kept calm and worked efficiently in the second busiest Starbucks in Queens, NY

Starbucks

Barista

- Assisted with the innovation and production of new ice cream flavors   •	Tempered chocolate and created personal confections   •	Responsible for making ice cream and keeping par levels for customers•	Managed sales with potential local restaurant clientele and interacted with customers •	Measured and monitored critical control points and make appropriate process changes to keep process running in control•	Set up, maintain, monitor, and adjust equipment as necessary to maintain product, quality, and safety specifications

Malu Homemade Ice Cream, Chocolate, and Confections

Production Assistant

- Developed and tested several recipes per week with varying cuisines and techniques, always keeping the Bon Appétit customer in mind•	Assisted food stylist with photo shoots   •	Conducted multiple research projects for the blog and magazine•	Lead daily tastings and provide feedback for testers to improve recipes •	Oversee a clean and organized test kitchen

Bon Appetit

Extern

- Worked the grill station prepping and serving up to 500 students a day•	Assisted in on campus catering events

Sam Vieira

Sam Vieira