Tom O. Jondiko
Downey
Summary
Dynamic leader with extensive experience at Pak Group/Bellarise LLC, excelling in product development and quality assurance. Proven track record in innovative ingredient formulation and project management, driving cost reductions and fostering teamwork. Adept at mentoring teams while ensuring regulatory compliance and food safety standards are met.
Overview
25
25
years of professional experience
Work History
Part Time Lecturer of Food Science and Technology
California State University, Long Beach
Long Beach
08.2020 - Current
- Appointment: Part-time lecturing: 90% effort.
- Supervise graduate students and guide them during thesis and dissertation writing.
- FSCI 338: Food Law, Safety, and Regulations in the Fall Semester.
- FSCI 469: Food Product Development.
- FSCI 492: Internship.
- FSCI 497: Independent Study Course.
Director of Formulations and Quality Control
Pak Group/ Bellarise LLC
Pasadena
10.2017 - Current
- Ingredient Formulation and Product Development
- Product quality assurance
- Responsible for initiating, planning, designing, executing, monitoring, controlling, and closing projects
- Develop and manage highly innovative formulations for current and future food companies and clients
- Oversight major Research and Development segment providing people/team leadership
- Lead new product development, product renovation, cost savings, startups, and technical sales support
- Ensure adequate resources (equipment, people, and budgets) are available for department initiatives
- Oversee and prioritize all R&D projects, programs, and activities
- Assure effective best practices for R&D personnel, quality control and food safety at all times
- Leads, guides, coaches/mentors, and develops staff, ensuring leaders within areas of responsibility are creating performance, development, and career plans for their associates.
Research and Development Food Scientist
Solvaira Specialties Inc.
Bell
10.2014 - 10.2017
- Develop and manage highly innovative formulations for current and future food companies and clients.
- Led on-site product development plant trials at customer facilities in the USA, Spain, Turkey, Belgium, Canada, New Zealand, and Australia.
- Develop and maintain improved processes for grain-based foods aimed at maximizing product quality while reducing manufacturing costs in tortillas, flatbreads, and related industries.
- Identify the health-promoting properties of grains, and develop innovative ways to utilize bioactive compounds in grains to improve food quality and human health.
- Evaluating new products, new ingredients, production techniques, and new formulas.
- Provide technical service to customers, and perform tests on new formulas to evaluate actual results compared to predicted results.
- Assist with formula and product end-use evaluation.
- Performing tests on current production materials, as required by customer requests or complaints.
- Test and suggest alternate ingredients in order to evaluate their suitability for substitution in an existing production situation.
- Maintain the integrity of the R&D laboratory environment through accurate test design and maintenance of equipment in good working order.
- Assist in adapting R&D formulas to full production quantities.
- Provide technical assistance in the operational goals to meet production requirements.
- Research on new technology and developments, and maintained professional contacts with individuals and organizations.
- Work collaboratively with university breeders and plant scientists to develop specialty grains that meet global food security and human health needs, while responding to the challenges of climate change and water scarcity.
Research & Development Food Scientist
High Quality Organics Inc
Reno
01.2014 - 10.2014
- Designed and implemented shelf stability studies for ancient grains, herbs, botanicals, oil seeds and spices
- Developed experimental designs for formulation testing, and recipe validation of ingredients to meet FDA/USDA and EU food regulation guidelines
- Provided technical guidance on innovative use of equipment and new food ingredients in food applications in USA, Canada, Europe and Brazil
- Managed R&D projects from conceptualization to commercialization
- Lead projects on implementation of the replacement of silicon dioxide as an anti-caking agent in organic food products in the USA to meet the new USDA National Organic Program
- Guided customers on the implantation of turmeric extract replacement as a food colorant to meet the new European Union law
- Participated in external and internal food safety audits conducted by clients, and certifying authorities
Research Assistant
Texas A&M University
College Station
01.2008 - 01.2013
- Research focus was on protein fractions and carbohydrate molecules and health promoting food ingredients, from cereals
- Specific activities included:
- Study of genetic and environmental factors that affect composition and levels of glutenin, gliadin, monomeric and polymeric proteins in specialty wheat
- Optimization of methods to extract and evaluate protein fractions from wheat varieties
- Effects of food processing conditions on structural and functional properties of wheat flour components
- Milling and processing quality of wheat: Evaluated effects of environment on milling and bread-making quality of elite and commercial wheat lines for the Texas AgriLife Research wheat breeding program
- Successfully formulated high fiber tortillas for new ingredient demonstration at IFT and AACC for grain processors
- Planned and coordinated tests for functional feasibility of using non-conventional processing of corn masa for table tortillas for equipment manufacturers
- Other activities: Visiting scholar research project coordination: Successfully trained Dr
- Ping Zhang – PhD from Chinese Academy of Agricultural Science in the area of wheat genetics and end use quality 2012, resulting in 1 peer reviewed publication
- Student mentoring: Three M.S
- Students on projects related to functional foods processing and chemistry
- Laboratory supervision: supervised cereal chemistry, pilot processing and milling laboratories; as well as student technicians
Quality Innovation Scientist
W.K.K.I Kellogg Company, Inc.
Battle Creek
01.2010 - 12.2010
- Developed quality reference manuals for Bran Flakes, Buds, Cereals, Cracker sandwich, flat bread crisps, Crackers, Fruit & Grain bar, Vegetarian entrees, Pop Tarts, and Rice krispies
- Supported projects at pilot-scale, sales sample and start-up runs to deliver quality specifications
- Established and requested for relevant nutrition and chemistry tests to ensure nutrition labeling and education act (NLEA) are met by new innovation products
- Interacted with product developers and food technologists to establish and document the product processing parameters for delivery of consistent quality products
Product Development Scientist
Frito-Lay Inc.
Plano
01.2009 - 12.2009
- Successfully led an innovation project on corn chips resulting in new line extension products
- Designed and executed ingredient tests from desk-top to mid-scale processing capacities
- Conceptualized analytical, sensory descriptive, diagnostic and consumer concept tests
- Analyzed, interpreted an presented data with sound technical recommendations on product/ process improvement
Meat Processing Assistant
University of Missouri
Columbia
01.2008 - 06.2008
- Slaughter and fabrication of specialty meats cuts (Pork, beef, mutton)
- Processed cured/ non-cured, dry, fermented and smoked meat products
- Prepared and injected brine solutions in smoked meats products
Quality Assurance Scientist
Lake Basic Development Authority
01.2005 - 01.2006
- Carried out paddy cleaning, drying, hulling, polishing, grading and packaging
Research Assistant
JOJI Consultants
Kisumu
01.2000 - 01.2005
- Carried out physical, chemical and microbiological treatments on the industrial and agricultural crop residues; Bixa orellana seed and maize-cob for animal feed formulation
- Established a scientific approach for effective use of Artemisia spp
- Leaves for prophylactic management of malaria in Kisumu, Kenya
- Designed and executed an effective marketing strategy for products and services during the Kisumu International Agricultural exhibition
Education
Doctor of Philosophy - Food Science & Technology
Texas A&M University
01.2013
Master of Science - Food Science & Technology
Texas A&M University
01.2010
Bachelor of Science - Food Science & Technology
Egerton University
Kenya01.2005
Skills
- Product development
- Ingredient formulation
- Project management
- Quality assurance
- Food safety
- Regulatory compliance
- R&D leadership
- Cost reduction
- Teamwork and collaboration
- Training and mentoring
Research Focus
Determined how particular fractions of proteins and carbohydrates influence grain functionality., Bayer Crop Science, $7,679,233, Fall 2011
Honors And Awards
- Charles H and Frances Fleming Scholarship, Texas A&M University, 2013
- Shibata International Memorial Scholarship, Texas A&M University, 2013
- African Scholars Endowed Scholarship, Texas A&M University, 2011, 2013
- International Education Fee Scholarship, Texas A&M University, 2011, 2013
- Eugene V. Nay graduate Fellowship, University of Missouri, 2008
Service
American Association of Cereal Chemists International, 2008, Present, Institute of Food Technologists, 2008, Present, Sigma Xi - The Scientific Research Society, 2010, Present, Board Member, Kennya American Association, 2023, 2026, Chair, Professional Development Panel, Cereals and Grains Association, 2018, 2021
Contacts
979-587-9467, tom.jondiko@csula.edu
Guest Lectures
- The Legal Definition of Food, FCS 490, 4th Edition of the Barbados Food Law and Industry Conference, 08/02/23, 08/03/23, Hastings, Barbados
- The Legal Definition of Food, FCS 490, 4th Annual Barbados Food Law and Industry Conference and Workshop, 08/07/18
- Perspectives and strategies for clean label formulations, Greater Los Angeles Dietetic Internship Consortium (GLADIC) conference, Long Beach, CA, 03/05/18
- The legal definition of Food: A perspective of a Food Product Development Scientist, FSCI 338, Long Beach, CA, Fall 2017
- Product Development and Role of the Food Scientist in R&D, FSCI 469, Long Beach, CA, Spring 2017
- An overview of cereal grains processing, FSTC 311, Texas A&M University, College Station, TX, 01/01/11, 12/31/13
- Principles of Cereal Grains Processing, FSTC 326, Texas A&M University, 01/01/09, 12/31/10
- Practical Aspects of Product Development, FSTC 401, Texas A&M University, 01/01/08, 12/31/10
Activities
- Mentor, Successfully mentored and guided a high school student apply for the 2016-17 UCLA Pre-College Science Pipeline Program.
- Member, American Association of Cereal Chemists International, 2008, Present
- Reviewer, Reviews 20 – 50 articles per year for various journals.
- Judge, American Association of Cereal Chemists International Product Development Competition, 2014, Present
Timeline
Part Time Lecturer of Food Science and Technology
California State University, Long Beach
08.2020 - Current
Director of Formulations and Quality Control
Pak Group/ Bellarise LLC
10.2017 - Current
Research and Development Food Scientist
Solvaira Specialties Inc.
10.2014 - 10.2017
Research & Development Food Scientist
High Quality Organics Inc
01.2014 - 10.2014
Quality Innovation Scientist
W.K.K.I Kellogg Company, Inc.
01.2010 - 12.2010
Product Development Scientist
Frito-Lay Inc.
01.2009 - 12.2009
Research Assistant
Texas A&M University
01.2008 - 01.2013
Meat Processing Assistant
University of Missouri
01.2008 - 06.2008
Quality Assurance Scientist
Lake Basic Development Authority
01.2005 - 01.2006
Research Assistant
JOJI Consultants
01.2000 - 01.2005
Doctor of Philosophy - Food Science & Technology
Texas A&M University
Master of Science - Food Science & Technology
Texas A&M University
Bachelor of Science - Food Science & Technology
Egerton University
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