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Agricultural & Food Scientist Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing






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AMY SMITH
123 Main Street Atlanta, Georgia 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com


Objective:   Seek the Position of Agricultural and Food Scientist

SUMMARY:   Exceptionally talented Agricultural and Food Scientist with great background in studying farm crops and animals, and developing ways of improving their quantity and quality; looking for ways to improve crop yield with less labor, controlling pests and weeds more safely and effectively, and conserving soil and water; researching methods of converting raw agricultural commodities into attractive and healthy food products for consumers.

Summary of Qualifications

  • Over fourteen years experience.
  • Strong knowledge of raw materials, production processes,    quality control, costs, and other techniques for maximizing the    effective manufacture and distribution of goods.
  • Deep knowledge of techniques and equipment for planting,    growing, and harvesting food products (both plant and animal)    for consumption, including storage/handling techniques.
  • Strong knowledge of arithmetic, algebra, geometry, calculus,    statistics, and their applications.
  • Solid knowledge of the chemical composition, structure, and    properties of substances and of the chemical processes and    transformations that they undergo.
  • Excellent ability conducting tests and inspections of products,    services, or processes to evaluate quality or performance.
  • Remarkable ability to use logic and reasoning to identify the    strengths and weaknesses of alternative solutions, conclusions    or approaches to problems.
  • Profound communication, both written and spoken skill.

    Professional Experience

    Top Foods Inc., Minneapolis, MN             1998 - Present

    Agricultural/Food Scientist
    • Test new products for flavor, texture, color, nutritional content, and adherence to government and industry standards.
    • Check raw ingredients for maturity or stability for processing, and finished products for safety, quality and nutritional value.
    • Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists in order to resolve problems in product development.
    • Evaluate food processing and storage operations, and assist in the development of quality assurance programs for such operations.
    • Study methods to improve aspects of foods such as chemical composition, flavor, color, texture, nutritional value, and convenience.
    • Study the structure and composition of food, or the changes foods undergo in storage and processing.
    • Develop new or improved ways of preserving, processing, packaging, storing, and delivering foods, using knowledge of chemistry, microbiology, and other sciences.
    • Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
    • Demonstrate products to clients.
    • Inspect food processing areas in order to ensure compliance with government regulations and standards for sanitation, safety, quality, and waste management standards.

    Forever Green Corporation, Minneapolis, MN      1992 - 1998

    Agricultural/Food Scientist Research Assistant
    • Conducted standardized tests on food, beverages, additives, and preservatives in order to ensure compliance with standards and regulations regarding factors such as color, texture, and nutrients.
    • Provided assistance to food scientists and technologists in research and development, production technology, and quality control.
    • Computed moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.
    • Recorded and compiled test results, and prepared graphs, charts, and reports.
    • Cleaned and sterilized laboratory equipment.
    • Analyzed test results to classify products, or compare results with standard tables.
    • Tasted or smelled foods and beverages in order to ensure that flavors meet specifications, or to select samples with specific characteristics.
    • Examined chemical and biological samples in order to identify cell structures, and to locate bacteria, or extraneous material, using microscope.
    • Mixed, blended, and cultivated ingredients in order to make reagents and to manufacture food and beverage products.
    • Measured, tested, and weighed bottles, cans, and other containers in order to ensure hardness, strength, and dimensions that meet specifications.

    Education & Professional Training

    Masters Degree in Food Science,
    New York University, NY (2000)

    Bachelor Degree in Agricultural Science,
    New York University, NY (1992)




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