XXXXX, Davis, CA, 95616 (XXX)XXX-XXXX guhimawan@ucdavis.

edu
OBJECTIVE

A food product development position using my food science and nutrition education and experience

EDUCATION

University of California Davis

Bachelor of Science: Clinical Nutrition

March, 2016

Shanghai University of Traditional Chinese Medicine

July 2013- August 2013
Summer Exchange Student, an introduction to Chinese philosophy of nutrition and health
STRENGTH

Languages: Trilingual Fluent in Mandarin Chinese, Bahasa Indonesia, English

Computer: Proficient in MS Office, Email, BioPac, FoodPro
Character Traits: Responsible, Quick Adapter, Fast Learner, Enthusiastic

COURSEWORK Food Science: Microbiology, Food Chemistry Lab, Food Properties Lab, Food Production Management
Nutrition: Nutrition Assessment, Recommendation in Human Nutrition, Medical Nutrition Therapy
Community Nutrition, Nutrition Metabolism
EXPERIENCE

FOOD PRODUCT DEVELOPMENT RELATED

Nutrition Research Intern, Kuli Kuli, Oakland, CA
June 2015 July 2015
Summarized the nutritional properties of Moringa plant based on scientific research. Resulted in
recommendation on the ingredients mix in order to maximize bioavailability of nutrients
Recommended the market potential of Kuli Kulis bar based on the evaluation using syndicated data
Product Development and Marketing Intern, PT Indofood, Jakarta, Indonesia
July 2014 Sep 2014
Recommended change in existing products nutritional value to comply with SNI (Indonesias version
of ANSI or ISO) and stand out within competitors by maximizing nutrient intake on consumers
Created surveys, and interview questions to understand consumers insight to plan new products
Explored market values and opportunities on products to launch using syndicated data such as Nielson,
Mintel, Euro monitor, leading to the divisions five-year launch plan
Designed vision and mission statement for the division to let stakeholders understand in a glance
Cooking Module Organizer, Green River College, Auburn, WA
January 2013 July 2013
Spearheaded international student cooking classes to improve student health. Resulted in decreased
illness rate by 10% in three months among students
Led a team of 4 to demonstrate correct steps on cooking module tailored to students nutrition needs
Raised awareness on the importance of exercise and healthy eating by interacting with 20 students in a
nutrition pop quiz
Coordinated a team of 10 to distribute more than 300 surveys to understand market eating habits
NUTRITION SCIENCE RELATED
Food Service Intern, Sutter Davis Hospital, Davis, CA
June 2015 August 2015
Inspected the sanitation, safety, and security to ensure the health and wellness of the patient.
Identified the Hazard Analysis and Critical Control Point (HACCP) on the food process.
Enforced personal hygiene rules including hand washing on food handling workers to prevent
foodborne illness.
Nutrition Research Assistant, Shaping Healthy Choices UC Davis
Sep 2014 March 2015
Analyzed surveys conducted on children to understand their nutrition knowledge
Planned classes to teach children cooking and choosing the healthy food choices
Taste Tester Intern, Davis Farm to School, Davis CA
September 2013 March 2014
Encouraged 600 elementary students to try local and seasonal produced food
Persuaded more than 250 of the students to improve their dietary plan