Frank Nguyen

Recent Food Science Graduate from Cal Poly SLO with a concentration in Culinology, bringing hands-on laboratory experience in conducting and documenting tests. Demonstrated proficiency in data analysis and problem-solving, alongside strict adherence to safety protocols. Proven ability to effectively operate lab equipment, contributing to efficient lab operations while fostering teamwork and adaptability for innovative solutions. Career aspirations include leveraging expertise in food science to drive advancements in food safety.

• Food Handlers Certification
• ServSafe Managers Certification

Food Product Development, California Polytechnic State University, San Luis Obispo, CA, 09/01/23 - 12/31/23, Formulated a unique pistachio product from benchtop to industrial scale in a team. Worked closely with the Professor and CEO throughout the process. Focused on the food safety and quality assurance aspect such as creating the FSMA and HACCP. Performed and presented sensory data analysis to the department head of the company.

Internship Project Research Paper, Buccella, Napa CA, 8/26/24 - 12/10/24

This research project investigates the differences between two fermentation methods in producing Cabernet Sauvignon wine: one utilizing cultured yeast and the other relying on spontaneous fermentation driven by naturally occurring yeasts found on grape skins and the environment. The aim was to assess how these methods influence the sensory properties of the wines, including flavor, aroma, and overall profile. Fermentation kinetics were monitored daily through wet chemistry analysis such as spectroscopy, assays, brix readings, and titrations. Sensory tests were performed at the end.