关于生物工程类的英语简历Name:Mr.ZhangNationality:ChinesewithoutphotosCurrentlocation:GuangzhouNational:HanExitandEntry:Meizhouis:170cmkgMaritalStatus:SingleAge:25yearsoldTrainingCertification:integritybadge:JobsearchintentionandworkexperienceTalenttype:generaljobPosition:Bio-engineeringcategories:biological-typerestaurant/entertainmentproductsHospital/Medical/Care/BeautycategoryofpharmaceuticalcareWorkExperience:3Title:NoTitleJobtype:Full-timearrivedtodate:atanytimeMonthlyrequirements:Negotiablehopethattheworkingarea:GuangdongProvincePersonalexperience:2003.7-2006.6GuangzhouinstituteofmicrobiologyMicrobiologyInstitute,GuangzhouGuangzhouBureauofScienceandTechnologyunderscientificresearchinstitutions,mainlyengagedinmicrobialfermentation,bio-medi/Medical/Care/BeautycategoryofpharmaceuticalcareWorkExperience:3Title:NoTitleJobtype:Full-timearrivedtodate:atanytimeMonthlyrequirements:Negotiablehopethattheworkingarea:GuangdongProvincePersonalexperience:2003.7-2006.6GuangzhouinstituteofmicrobiologyMicrobiologyInstitute,GuangzhouGuangzhouBureauofScienceandTechnologyunderscientificresearchinstitutions,mainlyengagedinmicrobialfermentation,bio-medicine,foodadditives,ediblefungussuchasmoldandpestcontroltechnologyresearchandproductdevelopment;IndustrialMicrobiologyLaboratoryCenter,Guangzhou,institutionssetupinInstituteofMicrobiology,GuangzhouCity,mainlyengagedinindustrialproducttestingofmicro-organisms.AfterIgraduatedinGuangzhouinstituteofmicrobiologyinvolvedinmicrobialfermentationresearchanddevelopmentofrelatedproductsandproduction,togetherwithothercolleaguestoparticipateinanumberofresearchstudies.Include"antimicrobialpeptide-anewtypeofyeastinthetestfeedadditive,""low-asparaginaseshearequipmentforseparationandextraction","Phaffiarhodozymafermentationoflarge-scaleproductionofastaxanthinasfeedadditive,""activityofBifidobacteriummicroencapsulatedformulationofthekeytechnologiesandtheirindustrialization,""fermentedliquidnattokinaseproductionandPurificationandPharmacodynamicStudy."Intheproductionprocessasaresultoftheongoingimprovementoffermentation,thefermentationandgraduallyraisethelevel,ofwhichtheupperreachesofnatamycinfermentationhasreacheddomesticadvancedlevel.Atthesametime,theproductionofasparaginasehasalsoformedarelativelymaturetechnology.Icontinuetostudythroughthenormalthinking,inthemicrobialfermentation,proteinextractionandpurification,bio-pharmaceutical,microbiologicaltesting,foodadditivesproductionhasmadeawealthofpracticalexperienceincomparison.2006.6-ZhongshanUniversityinGuangdonghasbeentheSouthChinaSeaMarineBiotechnologyEngineeringCenterCo.,Ltd.Duties:toengageinmolecularbiologyexperimentsandanumberofproductresearchanddevelopmentwork.Maincourses:Bio-pharmaceutical,geneticengineering,enzymeengineering,micro-organisms,biologicalproductsinspectiontechniques,fermentationprocesses,fermentationequipment,tissueculture,alcoholanddistillationtechnology,environmentalprotectionStudies,plantdesign.LanguageabilityForeignLanguage:EnglishGeneralMandarinlevel:thelevelofordinaryChinese:GeneralTheabilitytoworkandotherexpertiseInmicrobialfermentation,proteinextractionandpurification,bio-pharmaceutical,microbiologicaltesting,foodadditives,molecularbiologyexperiments,suchashavingmoreexperience.DetailedpersonalautobiographyMorethanadecadeintheschoolofhardstudy,Ihaveagoodpsychologicalquality,andhasawealthofscientificandculturalknowledgeandtrainothersmyenthusiasm,ingoodfaith;onthematterseriouslyandcaution.Morethantwoyearsofworkinlife,Ihaveastrongabilitywithpeople,haveastrongteamspirit,collectivesenseofhonor,thepracticeofoperationalcapabilityhasbeengreatlyimproved.Atthesametime,letmeknow,whetherinlearningorwork,theyshouldstartfromsmall,solid,step-by-stepreasoning.Isincerelyhopeyourorganizationhasgivenmeastagetodisplaytheirtalentsforyourcompanytocontributetothedevelopmentandlookforwardtoyourpositiveresponse.
