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M
ILDA
E. E
MBUSCADO
, P
H
D, CFS
Milda_Embuscado@mccormick.comPh: 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
AOAC OMB Meeting Book
169