1. Yvonne
Yang
619 Grayson Way
Milpitas CA 95035
(408) 826-7676
yrmyang@ucdavis.edu (yrm-y@hotmail.com)
OBJECTIVE
To
expand
knowledge
of
food
sciences
through
work
experience
EDUCATION
Bachelor of Science, Food Science (Food Technology) 2011-2014
University of California, Davis
SKILLS
• Able
to
perform
basic
chemistry
lab
tests
and
to
preform
many
advanced
analysis
such
as
IR,
NMR,
thin
layer
chromatography,
HPLC,
and
rheological
testing
• Able
to
use
basic
sensory
tests
to
analyze
food
products
• Able
to
use
basic
statistics
tests
(T-­‐test,
Q-­‐test,
ANOVA)
to
analyze
data
• Proficient
with
Microsoft
Word/Excel/PowerPoint
and
most
social
media
• Additional
skills:
Fluent
in
Mandarin.
WORK
EXPERIENCE
Golden
State
Food,
Quality
assurance,
City
of
industry
(LA)
CA
Nov
2014
-­‐Present
• Laboratory
testing
and
batch
judgment
• Follow
and
implement
proper
GMP
guidelines
and
HAACP
regulation
• Controlling
Food
allergens
(allergen
swabs)
in
the
plant
• Pre-­‐op
inspection
and
ATP
swabs
• Line
checks
to
ensure
quality
in
packaging
and
product
Food
Science
laboratory
internship,
Lab
assistant,
Davis
CA
spring
2013-­‐
June
2014
• Free
fatty
acid,
PV,
and
UV
tests
of
olive
oil.
• Basic
use
of
HPLC,
GC,
and
FPLC
• Rheological
analysis
of
chocolate
tempering
methods
Reference
Charles F Shoemaker:
Professor Emeritus
Department of Food Science & Technology, UC Davis
Tel:
530-­‐
304
-­‐9274,
cfshoemaker@ucdavis.edu