Food and Beverage Project Engineer
Career Objectives
Food Engineer in search of a full-time position as a Project Engineer.
Work Experience
Innovation Engineer - Group 1 Corporate Engineering, Nestlé USA (2008 - 2010)
1. Confections and Snacks Division
-Project Manager/Engineer for a $1.3 MM CAPEX capacity increase project for Wonka Fun Dip line. Installed new packing line (pouch bagger, conveyors, coders, shrink-wrapper, metal detectors, check-weighers, case sealers) at Frito-Lay/Sabritas facility in Saltillo, Coahuila, Mexico.
- Project engineer for Nestle process improvement small projects.
2. Toll House Cookie Dough
- Filled Cookie Line: Defined project scope, selected equipment, justified capital, and drafted proposal for a $2 MM CAPEX project to bring product in-house and eliminate co-manufacturing costs.
-Hygienic Modifications: Outlined factory zoning and project scope for Ready to Eat requirements including new unloading bays, automated slurry mixing, sugar cooling, replacement of air handling units, and cryogenic exhaust systems.
3. Buitoni Pasta
-Sauce Line: Developed project scope, drafted equipment specifications, and justified capital for a $1 MM minor project. Modified existing sauce line to manufacture both ravioli fillings and sauces. Modifications included process piping, new holding kettle, pouch bagger, and water cooling unit.
-Frozen Pasta Line: Drafted equipment specifications and conducted freezing experiments to assist in defining project scope for frozen ravioli and lasagna line.
Juice Operations Resource Coordinator, PepsiCo Inc.-Tropicana Products (2007 - 2008)
1. Coordinated the blending, pasteurization, storage and release of NFC orange juice products. Managed the loading and unloading of concentrate tankers and the blending of juice concentrate for hot fill.
2. Implemented new Not–from-Concentrate (NFC) and concentrate hot fill formulas, incorporated TPM operator activities, troubleshooted processes, and drafted SOPs.
3. Headed the Loss Elimination Team/ Focused Improvement Team/ 5 S Team to reduce/eliminate juice, pulp, water, and effort losses.
-Recorded juice and juice-water reclaim losses to troubleshoot the source of such losses.
-Recorded CIP water usage data to reduce water losses in the CIP circuits.
-Created task forces to increase sanitation standards, increase maintenance efforts, and organize the clutter (5S) in the Concentrate Tank Farm and Barrel Room to increase blending efficiency
Senior Supply Chain Associate-SCA, PepsiCo Inc-Tropicana Products (2007)
1. Increased/monitored sanitation practices resulting in a departmental AIB score of 1000.
2. Conducted operator sensory training and consumer complaint awareness to reduce out of spec juice from being unloaded and processed.
3. Improved the pulp addition process and changeover: Created a Visual Basic (VB) program which calculates the bins of pulp and fresh pulp to be added to the Pulp Tank. Eliminated by 100% any tank overfilling events.
4. Devised a pulp changeover SOP to reduce high/low pulp consumer complaints by more than 50%.
5. Updated SOPs, facilitated TPM in the Juice Operations Department, troubleshooted processes, and recorded yield losses.
Brewing Intern, Anheuser-Busch, Inc. (2005, 2006)
1. Worked on two projects:
-Reducing the anaerobic microbial counts on the Beer Releasing Lines.
-Optimizing press-out volumes during brand changes to prevent downgrading premium beer saving the company $100 K per year.
2. Interned as Group Manager in the Filtering/Finishing department:
-Planned and monitored the finishing/filtering process and the release of beer to packaging.
-Supervised and coordinated the activities of Union operators and mechanics.
Research Assistant, Food Science Department at the University of Florida (2005-2006)
1. Research assistantship under the sponsorship of Dr. Murat Balaban: Studied the inactivation kinetics of Vibrio vulnificus during freezing.
Education
University of Florida
M.E. in Agricultural and Biological Engineering: Food Proces...
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