Sergio Idone

My career goal has always been to work in the science field, and I believe this opportunity lines up perfectly with my ambitions. My background in laboratory techniques will prove to be an effective match for your qualifications requirements.

During my studies at Glasgow Caledonian University, I have developed my interests and my skills in Food microbiology, food chemistry and composition, food product development and nutritional properties. I worked with chromatography, PCR and atomic absorption spectroscopy techniques. In addition, I’m familiar with tissue staining techniques, safe handling of biological waste products and methods to prevent cross contamination.

One of my projects involved the creation and development of a Matcha green tea flavoured yogurt as a healthy product to be introduced in the market.

While working at Scotbeef ltd., I successfully applied my research skills and maintained the laboratory. I collected, recorded extensive amounts of data and prepared reports always following a meticulous pattern and being accurate; I participated in evaluating tests results, in monitoring equipment performance and tracking maintenance schedules. As member of the technical team, I produced internal audit audited regularly by independent auditors to certify beef labelling regulations and individual customer specifications.

Furthermore, I was responsible for ensuring compliance with food safety legislation which runs along internal identification systems such as BeefTrack and LambTrack.

Please contact me if you have any questions regarding my application.

Sincerely,

Sergio Idone

• Experience in working with Quality and Technical teams within the food production industry
• Excellent understanding of Quality Management Systems and Food Safety Management
• Fully conversant with all relevant QC procedures such as fat percentage Foss machine test, metal detection and Traceability
• Excellent knowledge of distribution operating systems, logistics and forecasting
• Certified Food Safety Trainer (HACCP Level 5 and 6 - SCFQ Level 5 Food Hygiene)
• IT literate - Microsoft Word/Excel/Outlook/ and Prism
• Familiar with the following techniques: UV-vis spectroscopy; atomic absorption spectrometry; PCR, HPLC chromatography
• Able to present information in an easily understandable format, both verbally and in writing 
• Experience in dealing with the public and able to diffuse problematic situations
• Excellent knowledge of general laboratory apparatus such as pipette, weigh, filtrate, prepare media and practice; sterile techniques; pH meter and centrifuges; incubators. Phage stocks, cell culture and pour plates.

Experience in building a strong working relationship with customers, business partners and colleagues

MSc Food Bioscience - Glasgow Caledonian University (2018 – 2019)

Main subjects: Instrumental Techniques for Food Analysis; Food Microbiology and Biotechnology; Food Science, Food Toxicology.

BSc Food Science and Technology - 2.1 - Universita’ Mediterranea Reggio Calabria (2003-2010)