Frank Nguyen

Internship Research Paper, Buccella, Napa CA, 8/26/24 - 12/10/24 

Investigated the differences between two fermentation methods in producing Cabernet Sauvignon wine: one utilizing cultured yeast and the other relying on spontaneous fermentation driven by naturally occurring yeasts found on grape skins and the environment. The aim was to assess how these methods influence the sensory properties of the wines, including flavor, aroma, and overall profile. Fermentation kinetics were monitored daily through wet chemistry analysis such as spectroscopy, assays, brix readings, and titrations. Sensory tests were performed at the end.

Product Development With Pistachios, California Polytechnic State University, San Luis Obispo, CA, 09/01/23 - 12/31/23 

Formulated a unique pistachio product from benchtop to industrial scale in a team. Worked closely with the Professor and CEO throughout the process to ensure product satisfaction. Focused on the Food Safety and Quality Assurance aspect such as creating the FSMA and HACCP. Performed and presented sensory data analysis to the department head of the company.

• ServSafe Managers Certification
• Food Handlers Certification