Karla Vasconcellos

Karla Vasconcellos


Karla M. Vasconcellos currently works as a Customer Quality Assurance Analyst in the Quality Assurance and Research & Development Department of Hanover Foods Corporation.  She is a graduate of Pennsylvania State University (May 2010) with a Bachelor’s of Science degree in Food Science; she also received a minor in Nutritional Sciences.  She is HACCP certified and has been trained in Global Food Safety Initiative (BRC Platform) guideline interpretation.


Work Philosophy:

My philosophy towards work is to strive to complete every task to your fullest capacity, whether is requires asking questions, following up on data, or conducting extra research on your own, because a job done right is a job well done.


Career goals:

Short term: Within the next year, I would like to study and become a Certified Strength and Conditioning Specialist through the NSCA.

Long term: In addition to completing the DPD from University of Alabama, I hope to complete the requirements for a MS in Human and Environmental Sciences with an emphasis in Nutrition.  I hope to then move on to complete a Dietetic Internship, preferably with an emphasis in wellness, and eventually become a Registered Dietitian.


Bioactive components of food, health & wellness, sports nutrition, fitness training

Work History

Work History

  • Assist Corporate Quality Assurance (QA) and Plant QA at various facilities
  • Assist facilities in preparation for regulatory audits
  •  Co-organized program to prepare for compliance & certification of Global Food Safety Initiative (GFSI) for use at various plants/facilities
  • Perform analytical testing on samples to verify products meet regulations & standards
  • Perform microbiological testing on samples to verify products meet regulations & standards
  • Organize nutritional database of all product nutrition labels
  • Review product specifications
  • Research & development on various new products (test & trial new product formulas, work towards plant implication) 
  • Complete customer questionnaires and information packets
Jul 2010 - Present

Customer Quality Assurance Analyst

Hanover Foods Corporation
Feb 2007 - May 2010

Sensory Lab Technician

Penn State Food Science Sensory Lab

  • Prepare company’s samples for testing by sensory panel
  • Uphold laboratory regulations and standards
May 2007 - Aug 2008

Lab Technician

QC Laboratories

Summer help 2007 and 2008

  • Food Microbiology and Dairy Microbiology lab technician
  • Prepared food samples for laboratory quality control testing
  • Standard plate count, Coliforms, E. coli, Staph, Anaerobic bacteria, Pathogen testing (Salmonella, Listeria, E. Coli O157:H7)
  • Prepare media for testings (agars and broths)
  • Created laboratory practices & procedures manual used for training of future employees

    (Food Micro. lab)


Jan 2012 - Present

Didactic Program in Dietetics

University of Alabama
Aug 2006 - May 2010

Bachelor's of Science, Food Science

Pennsylvania State University

Minor in Nutrition Science

May 2009 - Jul 2009

IPN - International Program in Nutrition

Penn State Sede di Roma

Attended Penn State University's summer Nutrition program based in Trastevere, Rome, Italy.

  • Studied cultures and history of the Mediterranean diet
  • Italian architecture course for extracurricular study



Technical writing

Analytical data interpretation, lab report write-up, technical procedures and policies

Microsoft Office



May 2010 - Present

HACCP certified

International HACCP Alliance
Sep 2010 - Present

Trained in BRC-Global Food Safety Initiative (GFSI) Interpretation

British Retail Consortium
Apr 2011 - Present

Certified in Tempo & VIDAS operation for microbiological testing