Olivia King

• Phone: +1 416 555 0123
• Email: olivia.king@email.com
• Location: Toronto, Canada
• LinkedIn: oliviakingfoodsci

Summary

Four years of experience as a Food Science Technician, specializing in analytical testing, quality control, and new product formulation within the Canadian food industry. Proven ability to conduct precise laboratory analyses and contribute to the development of safe, high-quality food products.

Successfully implemented new pathogen detection protocols, reducing testing turnaround time by 15% and enhancing food safety compliance.

Adept at operating and maintaining advanced laboratory equipment, ensuring data integrity and contributing to efficient R&D cycles.

Experience

Food Science Technician, Maple Leaf Foods -- Toronto, Canada

Mar 2021 – present

• Conduct routine chemical, physical, and microbiological analyses on raw materials, in-process samples, and finished products to ensure adherence to HACCP and SQF standards.

• Operate and calibrate laboratory equipment including pH meters, refractometers, spectrophotometers, and gas chromatographs.

• Assisted in the development of three new ready-to-eat meal products, performing shelf-life studies and sensory evaluations.

• Managed and maintained accurate laboratory records and data, contributing to audit readiness and regulatory compliance.

Junior Food Science Technician, Lactalis Canada -- Brampton, Canada

June 2019 – Feb 2021

• Performed quality control checks on dairy products, including fat, protein, and moisture content analysis.

• Assisted senior technicians in troubleshooting product quality issues, identifying root causes related to processing parameters.

• Prepared media and reagents for microbiological testing, ensuring sterile conditions and accurate results.

• Contributed to a project that optimized cleaning-in-place (CIP) procedures, resulting in a 10% reduction in water usage.

Education

University of Guelph, Bachelor of Science in Food Science -- Guelph, Canada

Sept 2015 – May 2019

Skills

Laboratory Techniques: Microbiological Testing, Chemical Analysis, Sensory Evaluation, HPLC, GC, Spectrophotometry, Titration, pH Measurement, Aseptic Techniques

Quality Assurance & Control: HACCP, GMP, SQF, ISO 22000, Root Cause Analysis, Product Specification Adherence, Data Interpretation, Regulatory Compliance

Product Development: Formulation Support, Shelf-Life Studies, Ingredient Functionality, Pilot Plant Operations, Recipe Scaling

Software & Tools: LIMS, Microsoft Office Suite, Statistical Process Control (SPC) Software, SAP (basic)

Food Safety: Allergen Management, Pathogen Detection, Hygiene Protocols, Sanitation Procedures, Traceability Systems