Fermentation Supervisor

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Highly capable and results-oriented professional, with solid background and extensive laboratory experience in biological chemistry. Demonstrate adeptness in fermentation and HPLC purification, with proven successful work in CoQ10, as well as yeast fermentation and food product analysis. Possess excellent analytical skills in product purification and identification, along with keen attention to detail. Exemplify strong leadership, communication, and presentation skills; with experience in training and instructing laboratory assistants and producing excellent written and oral reports. Proficient in Microsoft Office Suite, ChemDraw, and Jmol.


Process/Product Design and Development
Bacteria and Yeast Fermentation
Media and Strain Development
Molecular and Cell Biology
High-Pressure Liquid Chromatography
Mass Spectrometry
Method Development
Protein Expression, Purification, and Characterization


Doctor of Philosophy in Biological Chemistry, Syracuse University, Syracuse, NY: 2018
Master of Science in Chemistry, Syracuse University, Syracuse, NY: 2016
Bachelor of Science in Chemistry, Iowa State University, Ames, IA: 2014


CONSULTANT, Quality Analysis and Method Development

  • Established an optimized HPLC method to purify anthocyanins from cherries and identify four specific anthocyanins through MS, NMR, and HPLC retention times.
  • Made individual calibration curves for each anthocyanin to come up with more accurate anthocyanin quantification than two other sources.
  • Wrote original and easy-to-follow method for use by other laboratories.

Key Accomplishments:

  • Recommended solutions to the procedure which was supposed to reproduce the results of another laboratory for quantification of anthocyanins from cherry powder, but did not produce the same results.
  • Completed a final report upon fixing problems through HPLC method development, recognized by field experts as the most accurate, comprehensive, and trustworthy compared to reports from two other laboratories; subsequently influencing the decision of the company to further market the product.

SYRACUSE UNIVERSITY, Syracuse, NY / IOGEN CORPORATION, Ottawa, Canada| 2016-2018

  • Monitored cell cultures in bench-top shakers and a 1-liter fermentation unit and bioreactor (BioFlo110); including optical density (OD), oxygen levels, and pH levels.
  • Supervised assistants and provided instructions in all aspects of cell culturing including fermentation; facilitated training on microbiology skills, from vector design and construction (PCR digestion, ligation, and transformation) to protein expression, purification, and characterization by spectroscopy and functionality.
  • Handled data collection, analysis, and reporting; conducted research on scientific literature to better understand nature of experiments; and utilized results to design new experiments.
  • Prepared regular accomplishment reports as well as several oral presentations to business investors and scientific collaborators.
  • Wrote multiple research papers for peer-reviewed publication; conducted conference calls with industry and business interests as well as patent attorneys.


  • Performed purification by HPLC, LPLC/FPLC, IMAC, and AKTA.
  • Conducted small molecule characterization through NMR, IR, and electronic absorption spectroscopy (UV-Vis); as well as mass spectrometry (ESI, APCI, and MALDI).
  • Facilitated protein characterization through UV-Vis, MALDI-MS, circular dichroism, and analytical ultracentrifugation; as well as ligand binding studies by using UV-Vis.


  • Constructed four vectors using PCR, cloning, digestion, ligation, and transformation of DNA.
  • Demonstrated the highest protein expression levels of saposin B at 105 mg/L in 24-hour fermentation, compared to the highest previous level of 80 mg/L in 96 hours.
  • Performed cell culturing and fermentation methods, Escherichia coli and Sporidiobolus johnsonii


  • Started on the production of a valuable nutraceutical (CoQ10) from multiple yeast and bacteria species with very little documentation or established process to determine the CoQ10 production of the organism.
  • Purified the desired yeast species from other species present on the agar plate; proved that the yeast produces CoQ10
  • Developed an entire process for growing the yeast using a specialized media as well as downstream processing, including cell drying, extraction, and purification
  • Modified the media recipe that hugely increased CoQ10 production from 1.3 mg CoQ10/g dry cell weight (DCW) to 10.5 mg CoQ10/g DCW on the bench-top scale (with the current highest production reportedly reaching 11.8 mg CoQ10/g DCW).

Key Accomplishments:

  • Successfully developed a process for CoQ10 production that has rivaled industry leading levels within only two years, results of which were translated to a 1 L fermenter (BioFlo110) and later scaled up to 14 L level. This attracted attention of the world’s leading producer of CoQ10 from Japan, sending the Vice President and Product Development head to see the process. The company that owned the yeast and invested on the research work valued the process at $3M, which was 20 times more than the original investment.
  • Developed specialized media resulting to four-fold increased nutraceutical production; successfully translated bench-top results from 1 L to 14 L fermentations by changing the addition of the key media ingredient; and increased CoQ10 extraction efficiency tenfold by a change in solvent and cell drying.


  • Performed various processes in organic chemistry, including peptide synthesis, solution and solid phase synthesis, peptide cyclization, and organic synthesis.


Member, American Chemical Society