Jersey City, New Jersey, United States
Carlos Jaimes Noriega is a dedicated food scientist currently developing a new line of cookies for Tate’s Bake Shop at Mondelez International with four years of experience working in a food science laboratory. Expert in product development, specializing in bakery and confectionery products. He has successfully led complex R&D projects, from concept to production, with a strong focus on innovation, sensory analysis, and ingredient functionality. Passionate about creating ethically produced and delicious food, Carlos combines his expertise in food science and technology with a commitment to sustainability, making a positive impact in the industry. Bilingual in English and Spanish, he thrives in collaborative, cross-functional teams and is driven by the opportunity to contribute to meaningful, consumer-focused innovations. Prior to joining Tate’s, Carlos led his own research project on huitlacoche, a corn fungus that could radically reduce corn waste. He also presented his research on rice bran proteins at conferences such as IFT First. He also worked as a project lead for a research project into Rice Bran Protein isolation and the heavy metal content on it. Besides being a scientist, Carlos is also a professional dancer by trade. For more than a decade, he has taught and competed in Latin Dance, winning multiple solo and team World Championship titles, and directing amateur dance teams both in the US and in Japan. Originally from Mexico and lives in Jersey city. He speaks Spanish, English, and conversational Japanese.
Currently conducting research at SDSU's Food Science Lab under Dr. Jing Zhao. I have two areas of research: “The functional properties of Huitlacoche: preparation methods and flavor compounds” This is my own research project, for which I created a research proposal, received funding, and designed an experiment for a new project in this emerging area of research. I am studying huitlacoche, a fungus that grows on corn, as a sustainable method of using a byproduct of the corn industry. My experiment design includes analytical tests for proximate analysis research, sensory testing, amino acid profiling, analysis of flavor compounds, and mineral analysis. "Heavy metal content in extracted rice bran protein” I am the lead researcher for this project, performing experiments to extract and isolate of rice bran protein using multiple methods to compare yield and functionalities. I then measured and compared heavy metal content in different rice protein isolates. I wrote about our results in the research paper “Heavy metal content in extracted rice bran protein”(pending publication) and have presented it at multiple conferences. I also train laboratory assistants on how to operate lab equipment.
I have had the honor of directing 3 amateur Latin Dance companies in San Diego consisting of 70 students, as well as a dance company in Kyushu, Japan. In this capacity, I choreograph routines and train students to compete at international dance competitions; my students collectively won 19 medals in a single year. Additionally, I teach weekly dance classes at various dance studios in San Diego, and am routinely hired to give workshops in Japan and Seattle.
I worked in a cross-functional capacity at the footwear startup "GFranco Shoes", handling sales, inventory management, and customer service. I managed day-to-day sales, fulfilling 50 orders daily and responding to customer inquiries and complaints. I ensured up-to-date inventory management, navigating customs and international shipping requirements. Additionally, I managed partnerships with event organizers, bringing products to trade shows and overseeing booth presentations.