Ralph E. Wilson III2766 Rosecommons Dr

Hampton, GA 30228Phone: 404-661-0584

rw00772@georgiasouthern.edu

OBJECTIVE: To apply my professional experience, education, and diverse skill set to a corporate environment dedicated to the successful development of quality food products.

EDUCATION:Georgia Southern University Statesboro, GAGraduation date June 2012Bachelor of Science Food Science GPA: 3.22

EXPERIENCE:CSM Bakery SolutionsProduct Development Food Technologist September 2013 to Present

Spearheaded the formulation of a new Hershey branded cake icing with respect to customer branding requirements, color and flavor targets, and final pricing.

Develop and design the processes to make products with a consistent flavor, color and texture in large quantities. Travel extensively between the corporate headquarters and manufacturing sites to conduct plant trials for new product

development and commercialization. Established W.I.P and finished product specifications by aggregating data from plant trials using statistical process control. Consult with external customers on the use and application of our products within their operation.

Golden State Foods Liquid Condiments DivisionFood Quality lab analyst June 2012 to September 2013

Conducted and analyzed laboratory tests on raw ingredients, work in process (W.I.P), and finished products to ensure compliance with product specifications and the customer’s quality assurance protocol

Audited finished goods with respect to established food safety critical control points, weight, packaging integrity, and adherence to Kosher or Halal coding requirements.

Compiled data collected from laboratory analysis to communicate with management regarding customer concerns. Supervised the lab, production facility, and hourly associates for compliance to good manufacturing practices.

OTHER EXPERIENCE:Georgia Southern UniversityExperimental Food Science Research January 2012 to May 2012

Managed the development of a new gluten-free baked food product that provided comparable taste and texture while also providing more protein per serving when compared to the full gluten control.

Directed the screening of ideas, recipe development, objective and sensory evaluation, advertising, and test marketing. Analyzed the chemical, physical, and biological properties of food ingredients and their effect on the final product

PROFESSIONAL AFFILIATION: Institute of Food Technologist

SKILLS: Expert proficiency in Microsoft professional suite including Word, Excel, Power Point, Publisher, Outlook and Access Conducting salt and acid titrations, Brookfield viscosities, SAP, AS/400, and Banner enterprise management software programs Knowledge of HACCP, Six Sigma, and BRC

HONORS:

Dean’s list for the College of Health and Human Sciences December 2008 and December 2010 H.O.P.E Scholar June 2008 to May 2012 Nominee for Outstanding Major in the College of Health and Human Science January 2012