Whitney D. Owens6620 Old Madison Pike NW Huntsville AL, 35806 wowens86@gmail.com

256-797-3885EDUCATION

Alabama A&M UniversityMaster of Science: Food Science and Technology, July 2012

Concentration: Sensory EvaluationGraduate Thesis: Formulating a functional frozen desert, sorbet, using green leafy vegetable while retaining nutritional

benefits.

Alabama A&M UniversityBachelor of Science: Food Science and Technology, May 2010

PROFESSIONAL EXPERIENCE

Wayne Farms LLC – Prominent Poultry Company Decatur, ALR&D Specification Clerk 05/2016-Present

Liaison between R&D and QA groups evaluating and maintaining product specifications using the Optiva Software system. Provide support to QA personnel by tracking all incoming ingredients and documentation for audit purposes. Reviews QA SSOP/HACCP documents for errors and completion finalized by production for weekly USDA audits. Retain accurate records of specification changes for future use by the R&D team and monthly team meetings. Responsible for delivering key specification reports and updates to executive R&D team on a weekly basis.

Stratas Foods - Industry Leading Packaged Oils Company, Joint Venture Between ADM and ACH Foods Memphis, TNAssociate Scientist - R&D/ Product Development in the Bakery Structured Solutions Group 07/2012-05/2016

Served as ongoing project manager in execution of studies to evaluate existing and innovative technologies with respect to product functionality, stability and sensory specifically oils containing no partial hydrogenation.

Formulated and developed non-partially hydrogenated (palm and interesterified) fat systems for bakery and icing applications from lab prototype through final production.

Provided support to customers such as Tyson Foods, McDonald’s Corp., and BakeMark in the implementation and testing of products such as cakes, cookies, pie crusts, various bakery doughs, icings, fillings, and tortillas.

Maintained accurate records and issue final report of key discoveries/conclusions to customers, sales, and corporate quality. Facilitated the development and execution of internal & external technical training sessions on the proper use of bakery

shortenings and margarines. Implemented optional cost savings projects for current and potential customers. Participated in testing of competitive products to identify developmental gaps while providing support for product

improvement opportunities. Provided technical support outside of application area to operations and corporate quality groups. Successfully completed the Stratas Foods’ Packaged Oils Expert (POE) Program becoming proficient in all edible oils analytical

tests and gaining knowledge of various edible oils processing methods.

Alabama A&M University Huntsville, ALGraduate Research Assistant 08/2010-07/2012

Instructed a class of 30 undergraduate students in Sensory Evaluation Laboratory and Science of Food Preparatory Laboratory courses.

Completed consumer testing for (Glory Foods). Developed new food prototypes and products using collard, mustard, and turnip greens in controlled test kitchen and in a

pilot plant. Managed ongoing research (retaining glucosinolates in collard, mustard, and turnip greens). Prepared laboratory and testing products for Sensory Evaluation, Introduction to Food Science, and Science of Food

Preparatory courses. Assisted with executing and analyzing sensory test (Descriptive, Discrimination) and reported the data via written report and

live demonstration.

COMPUTER SKILLS

SAS (Statistical Analysis Software for Social Sciences) used to perform ANOVA Proficient knowledge of Windows XP and Microsoft Office

Excellent oral and written communication; Advanced Excel, PowerPoint, and Word LIMS Proficient with end user software for analytical instrumentation

PROFESSIONAL AFFILIATIONS

American Oil Chemist Society (AOCS), 2014 Presenter Institute of Food Technologist (IFT) 2015 AIB All About Baking Course