Rachel Campbell Mertz

About Rachel Campbell Mertz

Qualifications and skills include:Leadership Roles• Managed and lead new equipment installation in both the pilot plant and the lab• Lead on a variety of research and contract experiments and reported summary results to superior/customer within the given time frameSensory Training• More than 150 hours of training in sensory panel evaluating dairy products, beverages and wine using the Spectrum method.• Proficient in statistical analyses using Excel Stat and SAS 9.2.Instruments/Pilot Plant Equipment• GC-MS, GC-O, HPLC, UV-Vis spectrophotometer, CIE colorimeter, SDS-PAGE, Micro BCA, turbidimeter, texture analysis, basic rheology measurements for gels and foams• HTST pasteurizer, cream separator, various cheese vats, spiral wound and flat sheet filtration systems including UF, MF, and RO, spray drying

Experience

1. Account Manager

   IFF

   Feb 2019 — Present · Charlotte, NC, US

Education

• North Carolina State University

  Master of Science (MS), Food Science

  2008 — 2010

• North Carolina State University

  Bachelor of Science (BS), Food Science

  2004 — 2008

• North Carolina State Univeristy

  Doctor of Philosophy (PhD), Food Science

  2010 — 2013

Skills

• Hplc
• Gcms
• Gco
• Filtration (Mf, Uf, Ro)
• Spray Drying
• Htst
• Cheese
• Descriptive Analysis
• Gc-Ms
• Spectrophotometry
• Dna Extraction
• Rheology
• Sensory Evaluation
• Uv/Vis
• Sds-Page
• Filtration
• Food Technology
• Formulation
• Food Science
• R&D
• Food Chemistry
• Research
• Food Safety
• Seasonings
• Dairy Products
• Food Industry
• High-Performance Liquid Chromatography (Hplc)
• Research and Development (R&D)