Hsingchi Lee
Technical Consultant at Mérieux Nutrisciences - Global
Based in Glendale, United States
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Seniority
Staff
Department
Information Technology
Location
Glendale
Industry
Professional Services
Company size
5.3K
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h•••••••@merieuxnutrisciences.com
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Background
About Hsingchi Lee
Certified Food Scientist with professional skills and solid technical experience in food & beverage industry with proven track. Specialized in corporate product technical supports, products commercialization, operational excellence initiatives with strategic mindset, analytical capabilities, seasoned product development & food safety audit experience. SPECIALTIES: » Cross-functional Alignment » Innovation & Rennovation » Operational Efficiency » Strategic Planning & Analysis » Food Safety & HACCP audits » Thermal Processing in Food & Beverage CERTIFICATION USDA HACCP certified FDA seafood HACCP certified Quality Engineer certified NQMS auditor and HQ champion (Nestle quality system build upon ISO Nestlé certification: Sensory Evaluation, HACCP, NQMS (Nestlé Quality Management System), NQS level 1 & 2 (Nestlé Quality System) and Thermal Processing Awareness ISO certified lead auditor IFT Certified Food Scientist PAPER: Functionality of Milk Fat In Foam Formation and Stability by Gina M. Pilhofer, Hsing-Chi Lee, Michael J. McCarthy, Phil S. Tong, J. Bruce German. Journal: Journal of Dairy Science - J DAIRY SCI, vol. 77, no. 1, pp. 55-63, 1994 PAPER: “Modified Atmosphere Packaging to Extend Shelf Life of Battered and Fried Frozen Butterfly Shrimp” by SiLin Chung, HsingChi Lee and Dr. JanMei Juang, Journal of Food Science in Taiwan, August 1990. DISERTATION: “Functionality and Property of Anhydrous Milk Fat and Its Fraction” by HsingChi Lee. University of California Davis, June, 1992. THESIS: “Modified Atmosphere Packaging to Extend Shelf Life of Battered and Fried Frozen Butterfly Shrimp” by SiLin Chung and HsingChi Lee. Fu Jen Catholic University, 1990 POSTER for 2013 IFT: CONTROL ID: 1625542 TITLE: Fluid-to-Particle Heat Transfer Coefficients of Beef Particles in Viscous Sauce under Normal and Elevated Pressure Heating Conditions by Z. Jun Weng, JBT FoodTech, HsingChi Lee, Nestlé Professional and CK Ong, Nestlé Professional
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