2016 OMB Summer Meeting

AOAC OMB Meeting Book

169

M ILDA E. E MBUSCADO , P H D, CFS Milda_Embuscado@mccormick.com Ph: 410-527-6009 McCormick & Co., Inc. 204 Wight Avenue, Hunt Valley, MD 21031

M ATERIALS & P ROCESS T EC C H H NOLO O G G Y Y More than 20 years of progressive ingredient/raw materialchemical and functionality characterization, new product innovation, process improvement, and flavor microencapsulation optimization experience, statistical designing, implementing, and buildingconsumer product value for industrial and retail customers. Expertise in employment of design of experiment and response surface methodology (RSM) to optimize ingredient functionality in food systems especially in food emulsion and flavor encapsulated products. Expertise in polysaccharide isolation, modification and characterization (including analytical chemistry of carbohydrates), bioactives of spices and herbs and the effects of processing on their bioactive components including analytical methods applied on spices and herbs. Combine knowledge of powder properties, innovation and creativity to minimize product failure at the customers' plants during process application and storage. Device several innovative testing methods to characterize powder properties, flowability and caking tendencies of dry products and seasoning blends. Genuine relationship-builder with colleagues, internal customers and vendors. K EY C OMPETENCIES Ingredient technology/food material science including analytical chemistry − Cost Reduction − Process Improvement - Design of Experiments, RSM&Product Design & Development – Design of novel testing methods - Project Management − Team Leadership&Motivation P ROFESSIONAL E XPERIENCE M C C ORMICK & C OMPANY , I NC . – Hunt Valley, MD 2000 to Present Global manufacturer seasoning, spices, condiments and flavors. S S en n ior Principal Scie e ntist Principal Scientist Senior Scientist Senior Food Scientist Excelled in global innovation research and developmentinmaterial science and ingredient technology, overseeingthe ingredient technology needs of product development and flavor design groups.Drove formulation and launch of new and improved products in partnership with product developers.Excellent technical problem solvingskill. In depth experience in product testing to determine product differences & product stability.Teamed with purchasing and supply chain teams in qualification of new suppliers and raw materials, and collaborated with global colleagues on product enhancements and process improvement. C ERESTAR , USA I NC . – Hammond, IN 1997to 2000 Global manufacturer and marketer of starches, maltodextrins & cyclodextrins, sweeteners and polyols S S enio o r Carbohydrate S S pec c ialist Carbohydrate Specialist Project Leader Multifaceted roles leading research and development team in creation and launch of new and improvement of existing products for industrial customers. Adept in various instrumental & analytical techniques and processing equipment used in food chemistry and food processing (HPLC, GC, rheology/viscometry, emulsifying and textural properties, wet chemistry).Improved flavor and chemical reactivity of starches by removal of proteins through physicochemical and enzymatic techniques.Conducted troubleshootingon product issues by working closely with food application specialists and manufacturing staff. Training of sales and manufacturing staff in starch chemistry and technology. Responsible foremulsifying starches, polyols and gluten product lines (manufacturing, food application and technical support). Active participant of research projects on flavor encapsulation including encapsulation of flavors using beta-cyclodextrin and beta-cyclodextrin-carbohydrate matrices