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North Brunswick Township 
North Brunswick Township 
  • (3 reviews)
C
Cesar
« Sergio is super patient with any age student and he uses different... More »
C
Cesar
« Sergio is super patient with any age student and he uses different methods for teaching to make you understand and achieve goals. Elaborates his explanation in a friendly matter. »
$20/h
1st lesson free!
Verified profile and diploma
Response Time 1h
Lessons offered by Sergio
  • Individual
  • In group
The lessons will be held
  • By webcam
Taught subjects
  • Mathematics
  • Algebra
  • Physics
  • Arithmetic
  • Natural Sciences
  • Food chemistry
Levels
  • All Levels

Food Scientist with 5 years of experience give lessons on all science related courses

Methodology

I like to teach using associations with real life, day to day objects so that students can familiarize with new concepts in a more productive way. Moreover, using examples that are fun for the student helps them settle in the knowledge.

Background

I am from Peru, bilingual in both Spanish and English. I graduated from Rutgers University in New Jersey with a Bachelor's degree in Food Science and I love teaching about how science can be fun,exciting, and a rewarding career in today's world.

Rates

Rate for online lessons : $20/h
Lessons offered by Sergio
Individual
In group
The lessons will be held
webcam
Taught subjects
  • Mathematics
  • Algebra
  • Physics
  • Arithmetic
  • Natural Sciences
  • Food chemistry
Levels
  • All Levels

Sergio's resume

EDUCATION

Bachelor of Science in Food Science
Rutgers - The State University of New Jersey
Better Process Control Certification 2020 (Rutgers University)


WORK EXPERIENCE

Scientist - Campbell Soup Company
June 2020 – To date

Responsible for managing the development of new products, the redesign of existing products, quality improvements, and cost savings initiatives across all products in the LATAM portfolio to meet consumer and business needs

Assessed and approved new and existing ingredients for business continuity, margin innovation, and shelf-life extensions

Wrote specifications and reviewed regulatory texts in strong partnership with Process Engineer, Regulatory and Quality teams


R&D Technologist – Barry Callebaut
July 2017 – June 2020

As part of the technical service team, assisted in the successful development of chocolate/compound formulations to fulfill customer requirements in projects for cost optimization, ingredient removal/replacement, recipe matching, and application functionality

Utilized analytical methods such as rheology, particle size, moisture and fat content in the development process of chocolate recipe matching and recipe proposals

In close collaboration with the Global Sensory team, in charge of the training, management, and conduction of a sensory evaluation panel in support of multiple projects for the R&D department. Utilization of descriptive analysis and discrimination tests for recipe profiling (spider charts) and recipe matching

Identified an opportunity to analyze and explain the method employed to analyze chocolate rheology. Created a presentation to share with the R & D team thus solidifying the knowledge

Developed and set up a shelf life study on milk-based flavored fillings utilizing sensory discrimination testing as a tool for the monthly assessments




QA Formula Analyst – B&G Foods
Jun 2016 – July 2017

Calculated and approved daily formulas for jellies and jams based on fruit variability, line changeovers, and product compatibility in a manufacturing environment

Reviewed Daily Record Files and Weekly Chart Record Compliance. (HACCP)

Managed and updated SOPs, production and QA forms

Trained new employees on SQF, HACCP, FSMA, Organic, Non-GMO, and Allergen Management

Created and implemented a new procedure for checking proper setting of Sugar Free Preserves at manufacturing level based on tracking, trend identification and overall formula history analysis

R&D Intern - Colgate Palmolive
May 2014 - Dec 2015
Responsible for making Underarm Product forms in the laboratory: gel emulsions, aerosol base concentrates and finished aerosols. Actively participated in the development of Next Generation Speed Stick Gel in 2015
Evaluated products for characteristics such as viscosity, rheology, refractometry, and turbidity for gel emulsions

R&D Summer Intern - Pinnacle Foods
Jun 2013 - Aug 2013
Collaborated on a product development project on Duncan Hines Yellow Cake mix to correlate physical properties with ingredient variations on the formulation of the cake mix
Experienced with analytical methods to measure pH, viscosity, texture, color, water activity, moisture content and specific gravity of either the cake batter or the final cake

SKILLS
MS Word, MS Excel, MS Power Point, Good Lab Practices, Laboratory Housekeeping, basic math, science, and quality terminology, Salesforce, SAP, Sensory Evaluation, Spanish Bilingual

The 3 reviews on Sergio
  • 5/5

All our ratings are collected by us and are in confidence, they correspond to a real experience.

3 recommendations

C
Cesar

Sergio is super patient with any age student and he uses different methods for teaching to make you understand and achieve goals.
Elaborates his explanation in a friendly matter.

G
Gabriela

I’m very lucky I found Sergio to help me with math. Always so patient and finding the right way to help me understand the problems.

A
Arthur

Sergio is the best! He is always willing to go the extra mile, extremely supportive and patient.

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