PAULA H. FRANK
331 Key West Mews
(919) 637 - 0809
paula@franklyspeakingtech.com
Cary, NC 27513
www.franklyspeakingtech.com
__________________________________________________________________________________________________________________
I am a technical writer and food scientist who has had more than 50 articles published in food-trade magazines since 1999. Prior
food industry experience includes product development, flavor applications and quality management in an operations
environment. I am a recent graduate of North Carolina State University where I received dual-masters degrees in Technical
Communications and Food Science, which will further enhance my technical writing and online design skills for science and
health-related fields.
WORK EXPERIENCE
TECHNICAL WRITING
Freelance Writer – Frankly Speaking, Cary, NC, 8/2003 – Present


Established technical freelance writing business: www.franklyspeakingtech.com
Designed my online portfolio using my own food-stylized images
Technical Writer (temporary employment) – bioMérieux Inc., Durham, NC, 10/2006 – 12/2006

Wrote manual describing new features of software update for microbiological-testing device
Technical Editor and Freelance Contributor – Stagnito Communications, Deerfield, IL, 2001 – 2003
Editor, Food R&D, Dairy Field, The National Provisioner and Refrigerated & Frozen Foods, 2001 – 2003
 Responsible for R&D section for previously identified magazines
 Interviewed industry professionals for articles on topics including new product introductions, relevant research and
ingredient technology
 Wrote an editorial column entitled “Frankly Speaking”
 Invited to travel internationally by ingredient supplier to provide press coverage for its R&D operations
Technical Editor, Food Product Design Magazine, Weeks Publishing Co., Northbrook, IL, 1999 - 2001


Interviewed industry professionals and wrote feature technical articles
Covered a wide range of topics from confections to flavors to functional foods
FOOD SCIENCE
Product Development and Marketing, Griffith Laboratories, Inc., Alsip, IL, 1995 - 1999
Marketing Services Analyst, 10/97 - 05/99
 Provided internal and external customers with price quotes for flavors division
 Utilized systems to conduct sales trend analysis and analyze pricing data
 Modified methods of costing and pricing process to increase accuracy and efficiency
Senior Food Scientist/Flavor Systems Product Development, 11/96 - 12/97
 Developed customized gravies and side items
 Cost optimized products upon request
Senior Food Scientist/Flavor Applications, 11/95 - 11/96
 Evaluated application systems and gathered feedback for marketing literature
 Established relationships with customers to secure hydrolyzed vegetable protein (HVP) business
R&D Manager, Kronos-Central Products, Inc., Chicago, IL, 1995


Developed new products and modified existing products
Conducted R&D plant trials for meat, dairy and bakery
Product Development, Food Ingredient Specialities Inc. (was L.J. Minor’s) Cleveland, OH, 1992 – 1995

Developed soup bases, sauce concentrates and savory flavorings
PAGE 1 of 2


Investigated labeling, food safety and handling issues with QA
Supervised pilot plant production and industrial product scale-ups
Quality Management, Kraft Inc., Champaign, IL, 1986 - 1990
Compliance Supervisor, 1989 - 1990
 Coordinated R&D plant trials
 Audited corporate and plant policies and procedures
Quality Supervisor, 1988 - 1989
 Trained Kraft employees in principles of quality ownership
 Tracked quality performance of Natural Cuts business unit
Food Technologist, 1986 - 1988
 Performed various quality-management tasks
Product Development, Spice & Seasoning Div., Ingredient Technology Corp., Elyria, OH, 1985 – 1986

Formulated seasoning blends for snack foods and sauces
EDUCATION AND HONORS
M.S. Technical Communications, North Carolina State University, May 2007, GPA: 3.77/4.00

Defense project: Redesign of an Online Sweeteners Course (http://www.ncsu.edu/project/sweeteners)
Mr. Food Science, North Carolina State University, Raleigh, NC, May 2007, GPA: 3.60/4.00

Phi Tau Sigma (The Honor Society of Food Scientists), Inducted April 2006
MBA, Kent State University, Kent, OH, May 1996, GPA: 3.63/4.00


Graduate Advisor – Executive MBA Program, Kent State University, Kent, OH, 1991
Coordinated admissions and course evaluation materials for EMBA students
B.S. Food Science, Purdue University, West Lafayette, IN, May 1985, GPA: 5.28/6.00


Gamma Sigma Delta (Honor Society of Agriculture), 1985
Purdue University Bands, 1985 – 1981
Computer Skills: Microsoft Word, Excel and PowerPoint; Adobe Macromedia Dreamweaver and Fireworks (web design);
Adobe FrameMaker (Introductory level)
ACHIEVEMENTS BEYOND WORK
Product Development Team, North Carolina State University, Raleigh, NC, Chair, 2003 – 2004


Product awarded “Most Marketable” – Dairy Management’s Discoveries in Dairy Ingredients Contest
Finalist – Institute of Food Technologists’ Student Association Competition
Instructional Technology Assistant Program, North Carolina State University, Raleigh, NC, Fall 2003

Web site development training
Institute of Food Technologists, Professional Member
Food Executive Women (FEW), Treasurer 2001 - 2002
PAGE 2 of 2