Academic education:

Graduated in Industrial Chemistry from Universidade Mackenzie - 1989.

Specialization in Dairy by the University of Lugo Spain - 1999.

Technician in Industrial Chemistry by the Technical School Oswaldo Cruz -1979.

Several specialization courses in food science and technology, commercial management
and marketing.

Summary of qualifications:

Diagnosis of processes and investigation of hidden industrial liabilities.

Optimization of costs and processes.

Product development - Dairy products - UHT and pasteurized milk, cheeses, processed cheeses, yogurt, dairy drinks and dairy desserts - culinary, meat, jams, jellies, preserves seasonings, desserts, refrigerated and frozen and innovations in existing lines.

Optimization of revenues from food products

Replacing ingredients

Creation of premium and gourmet products for public differentiation, or improvements
of products.

Extension of validity of products.

Strong knowledge in food science and technology in the areas of
development, quality control and assurance, analysis and processes.

Ability to capture, manage and develop human talent.

Product development throughout its life cycle ("product lifecycle
management "), with emphasis on food (culinary, meat, chocolates,
desserts and others)

Sensory capacity for development in solutions of products, flavors,
aromas and textures.

Project management, resource allocation and management of computerized systems
integrated or not (ERP or management software, LIMS)

Process Optimization (quality systems, manufacturing processes, design and
process optimization), Lean Manufacturing, Six Sigma, industrial processes,
development of product packaging systems, hygiene systems
cleaning and the environment.

Specialization in thermal processing, manufacturing processes,
food shelf-life - predictive microbiology and equipment design, in the areas
dairy, confectionery, spices and grains.

Training for the development of products in the areas of meat, culinary
bakery, confectionery, chocolates, desserts, additives and food ingredients.

Elaboration and execution of training in quality programs (Good
Manufacturing, HACCP, Food Safety, Good Hygiene Practices,
packaging, manufacturing techniques, documentation).
 
Experience of 12 years in analytical chemistry in the food area.

Experience of 4 years in the area of ​​food microbiology.

Fluency in English and Spanish.

Professional experience: Nestlé Brazil, Kerry Ingredients Brazil, Vigor Alimentos, Bel

Food - Group ZDA - Fuchs Spices, Mr.Bey Desserts, Sanrisil.