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FOOD TECHNOLOGIST

From: DAVID KIRUNDA
Email: DWFKK@HOTMAIL.COM
Website: http://
Date: 25 Mar 2002

Contents

David Kirunda 1306 North 106 St, #213 68114, Omaha, NE H (402) 898 0510 C (402) 598 1398 dwfkk@hotmail.com OBJECTIVE Research and Development or Quality Assurance position in a Food or Chemical company that will offer me an opportunity to enhance my professional growth and productivity. EDUCATION MS., Food Science and Technology, University of Nebraska-Lincoln, 1999. BS., Biology Comprehensive, University of Nebraska-Kearney, 1995. CAREER SUMMARY University of Nebraska-Lincoln., Lincoln, Nebraska (1997-2000). Graduate Research Assistant. Conducted Research in Advanced Food Chemistry/Egg Technology that led to the development of a new method for measuring egg-yolk membrane strength. The method increased the efficiency in examining the effect of storage time and temperature on the Strength of egg-yolk membrane. Conducted Research to determine the Efficacy of vitamin E (dI-a-tocopherol acetate) supplementation in hen diets to alleviate egg quality deterioration associated with heat stress and also its enhancement in stabilization of egg-yolk membrane and pigments during storage. Conducted Research on Lipid Oxidation and Natural Antioxidants, and also the Functionality of Synthetic and Natural Antioxidants in prevention of Lipid Oxidation in foods. Conducted Research on the utilization of edible coatings in quality preservation of minimally processed foods. Conducted tutorial sessions and supervised laboratory assignments in an Advanced food Chemistry class. Cargill Inc., Eddyville, Iowa. (2000-2001). Quality Assurance Chemist. Applied chemical principles to the vitamin E process, performed standard analytical test procedures and instrumental analysis on process, final product and waste water. Participated in individual and team projects that added value to vitamin E business, worked with team members from various departments, contributed recommendations in process adjustment for productivity improvement, safety, and also identification and resolution to product quality problems. Audited plant compliance with Good Manufacturing Practices (GMP’S) and Food Safety Critical Control points (CCP’S). Operated and maintained complex Lab Instrumentation, plant process databases, and computerized Chemstations. Participated in the Hazard Analysis and Critical Control Points (HACCP) system by employing technical and scientific principles for assuring the safe production of food products. Participated in (HAWKS) a plant system focused in reducing workplace accidents and increasing safety in various divisions of the plant. Collected, Analyzed and presented data to complete standard Research and Development documents such as Formulations, Product files, Ingredient Specifications and Processing guidelines. Directed and coordinated the administration of policies, programs and procedures for all Quality Control functions. SPECIALIZED SKILLS Creative, Innovative and a strategic thinker with strong analytical skills. Strong interpersonal skills and the ability to influence, manage, motivate and communicate in a team environment. Demonstrated ability to identify potential issues, organize, implement and complete complex Projects. Proven organizational skills with the ability to prioritize tasks, delegate and follow-up. Career oriented professional with stable employment history. Interact with community, civic and professional organizations. PROFESSIONAL AFFILIATIONS Member, Institute of Food Technologists (IFT). Member, Poultry Science Association (PSA). Member, World’s Poultry Science Association (WPSA-USA Branch). PERSONAL Permanent Resident. References furnished on request.

Last changed: August 08, 2008