1. Ralph E. Wilson III
2766 Rosecommons Dr
Hampton, GA 30228
Phone: 404-661-0584
rw00772@georgiasouthern.edu
OBJECTIVE: To apply my professional experience, education, and diverse skill set to a corporate environment
dedicated to the successful development of quality food products.
EDUCATION:
Georgia Southern University Statesboro, GA
Graduation date June 2012
Bachelor of Science Food Science GPA: 3.22
EXPERIENCE:
CSM Bakery Solutions
Product Development Food Technologist September 2013 to Present
· Spearheaded the formulation of a new Hershey branded cake icing with respect to customer branding requirements, color and
flavor targets, and final pricing.
· Develop and design the processes to make products with a consistent flavor, color and texture in large quantities.
· Travel extensively between the corporate headquarters and manufacturing sites to conduct plant trials for new product
development and commercialization.
· Established W.I.P and finished product specifications by aggregating data from plant trials using statistical process control.
· Consult with external customers on the use and application of our products within their operation.
Golden State Foods Liquid Condiments Division
Food Quality lab analyst June 2012 to September 2013
· Conducted and analyzed laboratory tests on raw ingredients, work in process (W.I.P), and finished products to ensure
compliance with product specifications and the customer’s quality assurance protocol
· Audited finished goods with respect to established food safety critical control points, weight, packaging integrity, and
adherence to Kosher or Halal coding requirements.
· Compiled data collected from laboratory analysis to communicate with management regarding customer concerns.
· Supervised the lab, production facility, and hourly associates for compliance to good manufacturing practices.
OTHER EXPERIENCE:
Georgia Southern University
Experimental Food Science Research January 2012 to May
2012
· Managed the development of a new gluten-free baked food product that provided comparable taste and texture while also
providing more protein per serving when compared to the full gluten control.
· Directed the screening of ideas, recipe development, objective and sensory evaluation, advertising, and test marketing.
· Analyzed the chemical, physical, and biological properties of food ingredients and their effect on the final product
PROFESSIONAL AFFILIATION:
· Institute of Food Technologist
SKILLS:

2. · Expert proficiency in Microsoft professional suite including Word, Excel, Power Point, Publisher, Outlook and Access
· Conducting salt and acid titrations, Brookfield viscosities,
· SAP, AS/400, and Banner enterprise management software programs
· Knowledge of HACCP, Six Sigma, and BRC
HONORS:
· Dean’s list for the College of Health and Human Sciences December 2008 and December 2010
· H.O.P.E Scholar June 2008 to May 2012
· Nominee for Outstanding Major in the College of Health and Human Science January 2012