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| Chemist with specialization in food industry |
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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. |
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Visitation: Schedule date for visitation and check equipment availability. Merely illustrative images.
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Camargo Industrial acts exclusively as an advertising platform. All information, photos, descriptions, conditions, and equipment compliance are the sole responsibility of the advertisers, and it is up to the buyers to verify their accuracy before purchasing. Camargo Industrial does not guarantee the accuracy, completeness, legal and technical availability of the advertised equipment. Workplace safety with machinery: The platform does not perform inspections or certifications. The suitability of equipment to standards is the responsibility of sellers and buyers. |
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