June 15, 2009

Dear Innophos:

I have great interest in the position “Sr. Scientist 1, Baking Applications”.

After I obtained the bachelor degree, I worked for a Wheat-Flour Mill Company for about 5 years in commercialization of wheat flours suitable for breads, cookies, noodles, and steam bun. I obtained M.S. degree in Grain Science from Kansas State University with specialization in wheat-based food products. I will graduate this fall from Iowa State University with a Ph.D. degree in Food Science and Technology.

Some of the key qualifications for this position include:

1)7-years experiences on baking

2)Experience on chemical leavening food products

3)Excellent experiences in understanding proteins, carbohydrates, lipids, and other food ingredients functionality, their interactions at molecular level in the food system, and their contribution to the texture and other food qualities

4)Experience in solving complicate technical problems for consumer

5)Hands-on experiences on lab skills and management

I have enclosed my resume for your review. I am looking forward to having the opportunity to work for your company. If you need any more information, please feel free to contact me. Thank you for your consideration.

Best regards,

Hongxin Jiang

Department of Food Science and Human Nutrition

Iowa State University, Ames, IA, 50010

Cell phone: 515-441-2832

Office phone: 515-294-4227

Email:

Hongxin Jiang’s Resume

Department of Food Science and Human Nutrition

Iowa State University

2312 Food Sciences Building

Ames, IA, 50010

Phone: 515-441-2832

Email:

Education

Ph.D. fall 2009. Food Science and Technology with specialization in carbohydrate. Iowa State University.

M.S. May, 2006. Grain Science with specification in wheat-based products. Kansas State University.

B.E. July, 1998. Oils and Fats Engineering with specification in soybean protein and oils. Wuhan Polytechnic University, Wuhan, China.

Professional Skills

  • Making food products such as breads, cookies, noodles, etc.
  • Instruments including Farinograph, Mixograph, Texture analyzer, RVA, etc.
  • High-performance anion-exchange chromatography with a postcolumn enzymereactor and a pulsed amperometric detector (HPAEC-ENZ-PAD).
  • High-performance size-exclusion chromatography with multi-angle-laser light scattering and refractive index detectors (HPSEC-MALLS-RI).
  • Reversed-phasehigh-performance liquid chromatography with UV detector
  • Differential scanning calorimeter (DSC)
  • Capillary electrophoresis (CE) system
  • Gel-permeation chromatography (GPC)
  • Light microscopy, confocal laser scanning microscopy, scanning electron microscopy, and transmission electron microscopy.
  • TLC, gel electrophoresis, PCR, etc

Research and work Experiences

  • Research Assistant in Food Science and Technology, 2006-Present. Iowa State University.

Understand the relationship between starch structure and functionality in food system

Understand the mechanism of resistant starch formation in high-amylose maize starches.

Increase slowly digestible starch and resistant starch contents in normal and high-amylose maize starches using chemical, enzymatic, and physical modification methods

  • Research Assistant in Grain Science, 2004-2006. Kansas State University.

Wheat-based products such as breads, cookies, and Asian noodles

  • R & D Manager, 1998-2003. Jinhua Jinliang Wheat Flour Mill Company, China.

Wheat protein, starch, and lipids interaction, which contribute to the food products texture and other food qualities

Commercialization of wheat flours suitable for breads, cakes, noodles, and steam bun

Solving complicate technical problems for consumer

Importing, installing, and testing a whole flour-milling line from Braibanti Golfetto Spa, Padova, Italy

Training and Teaching experience
  • Visiting Miller, Sep-Oct, 1998. Braibanti Golfetto Spa, Padova, Italy.
  • Teaching Assistant for Introduction to Human Nutrition (FSHN 167). Jun-Aug, 2008. Iowa State University.

Honors and Awards

  • IFT student paper competition finalist. 2009. Carbohydrate Division. Institute of Food Technologists.
  • IFT graduate scholarship. 2009. Carbohydrate division. Institute of Food Technologists.
  • Print and Grace Powers Hudson scholarship. 2009. College of Agriculture and Life Sciences. Iowa State University.
  • Charles Becker Graduate Fellowship. 2008. American Association of Cereal Chemists.
  • Dennis and Delores Puffer scholarship. 2008. Department of Food Science and Human Nutrition. Iowa State University.
  • Print and Grace Powers Hudson scholarship. 2008. College of Agriculture and Life Sciences. Iowa State University.
  • Outstanding poster award. 2008. American Association of Cereal Chemists.
  • Outstanding poster award. 2006. American Association of Cereal Chemists.

Professional Societies

  • Sigma Xi
  • Gamma Sigma Delta
  • American Association of Cereal Chemists
  • Institute of Food Technologists
  • American Oil Chemists' Society

Publications

  • Li, L., Jiang, H., Campbell, M., Blanco, M., and Jane, J.-L. 2008. Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between molecular structures and resistant starch contents. Carbohydrate Polymer. 74(3), 396-404.
  • Wittrock, E., Jiang, H., Campbell, M., Blanco, M., Jane, J.-L., Anih, E., and Wang, Y.-J. 2008. A simplified isolation of high-amylose maize starch using neutral protease. Starch. 60(11), 601-608.
  • Jiang, H., Li, L., Campbell, M., and Jane, J-L. June 19, 2008. Resistant starch from high-amylose maize: structures and development. Functional Carbohydrates in Foods: Principles and Applications. Carbohydrate Division Symposium of Korean Society of Food Science and Technology in Gwangju, Korea. Pages: 17-23.
  • Jiang, H., Li, L., Campbell, M., Blanco, M., and Jane, J.-L. Nov 6-7, 2007. Molecular and granular structure of enzyme-resistant high-amylose maize starch. Proceedings of Starch Update 2007: the 4th international conference on starch technology in Bangkok, Thailand. Pages: 39-44.
  • Jiang, H. 2006. The color and properties of food products made from a bright-white hard winter wheat and the phenolics in its coarse wheat bran. M.S. Thesis. Kansas State University. Manhattan, KS.
  • Jiang, H., Campbell, M., Blanco, M., and Jane, J.-L.2008. Characterization of maize amylose-extender (ae) mutant starches. Part II: Structures and properties of starch residues remaining after enzyme hydrolysis at boiling-water temperature. (In preparation for submission).
  • Jiang, H., Acevedo, D., Schrenker, D., Jane, J.-L., Campbell, M. 2009. Effect of high-amylose modifier gene on resistant starch content of maize amylose-extender mutant starch. (In preparation for submission).
  • Jiang, H., Blanco, M., Campbell, M.,and Jane J.-L. 2009. Resistant starch formation during development of amylose-extender-mutant maize kernel. (In preparation for submission).
  • Jiang, H., Horner, H., Pepper, T., Blanco, M., Campbell, M.,and Jane, J.-L. 2009 Understanding granular structure of high-amylose maize starch. (In preparation for submission).
  • Jiang, H., Blanco, M., Campbell, M.,and Jane J.-L. 2009. Characterization of maize amylose-extender (ae) mutant starches. Part III: Structures and properties of acid-hydrolyzed ae-mutant maize starches. (In preparation for submission)

Posters/Presentations

  • Jiang, H., Campbell, M., Jane, J.-L. Sept 13-16, 2009. Dosage effect of high-amylose modifier (HAM) gene on the physicochemical properties of maize amylose-extender (ae) mutant starch. Annual Meeting of American Association of Cereal Chemists in Baltimore, MD, U.S.A.
  • Jiang, H., Campbell, M., Jane, J.-L. June 6-9, 2009. Effect of high-amylose modifier (HAM) gene dosage on resistant-starch content of maize amylose-extender (ae) mutant starch. IFT Annual Meeting & Food Expo in Anaheim, CA, USA.
  • Jiang, H., Campbell, M., and Jane, J.-L. Sept 21-24, 2008.Crystalline structure of enzyme-resistant maize ae-mutant starch. Annual Meeting of American Association of Cereal Chemists in Honolulu, HI, U.S.A.
  • Jiang, H., Campbell, M., and Jane, J.-L. Sept 21-24, 2008. Characterization of enzyme-resistant maize ae-mutant starches during kernel development. Annual Meeting of American Association of Cereal Chemists in Honolulu, Hawaii, U.S.A.
  • Jane, J.-L, Jiang, H., Li, L., and Campbell, M. Aug 17-21, 2008. Structure of enzyme-resistant high-amylose maize starch. 236th ACS National Meeting & Exposition in Philadelphia, PA, U.S.A.
  • Jiang, H., Li, L., Campbell, M., Blanco, M., and Jane, J.-L. Jun 2-4, 2008. Characterization of enzyme-resistant starch in maize amylose-extender mutant starches. 6th Corn Utilization and Technology Conference in Kansas City, MO, USA.
  • Jiang, H., Campbell, M., Blanco, M., and Jane, J.-L. October 7-10, 2007. Physicochemical properties of resistant starch made from maize amylose-extender (ae) mutants. Annual Meeting of American Association of Cereal Chemists in San Antonio, TX, USA.
  • Jiang, H., Campbell, M., Blanco, M., and Jane, J.-L. October 4-6, 2007. Unique structures of high-amylose maize starch. Starch Round Table Meeting in San Antonio, TX, USA.
  • Jiang, H., Li, L., Campbell, M., Blanco, M., and Jane, J.-L. May 8-9, 2007. Structure of resistant starch in high-amylose maize starch. Advanced Food for Health Symposium 2007: Resistant Starch/Slowly Digestible Starch in Ames, IA, USA.
  • Li, L., Jiang, H., Campbell, M., Blanco, M., and Jane, J.-L. September 17-20, 2006. Characterization of starches from seven maize amylose-extender mutants. Annual Meeting of American Association of Cereal Chemists in San Francisco, CA, U.S.A.