• Quality control and food safety in the factory according to FSSC 22000• Preparation of certificates of analysis and the necessary technical documentation according to customer requirements.• Request for product analysis to the external laboratory.• Management of supplier and customer complaints, offering solutions with CAPAs.• Follow-up audits for FSSC 22000.

• Quality control and food safety according to HACCP and ISO standards.• Monitoring and supervision of records, traceability and product labelling.• Preparation of product data sheets.• Management of supplier and customer incidents offering solutions with CAPAs.• Training and supervision of operators and handlers.• Follow-up audits and health audits.• Weekly sampling for subsequent collection and analysis by the external laboratory.

• Responsible for the maintenance of ISO 9001:2015 certification: - Updating and creation of relevant documentation: Quality Policy, Manuals, Procedures, Instructions, Records, etc. - Generation of quarterly and annual results on objectives and indicators according to ISO 9001:2015.- Responsible for external audits for certification and monitoring of ISO 9001:2015. - Responsible for supplier and internal audits with the preparation of the report on the points discussed with, observations and non-conformities found. - Management of supplier incidents and non-conformities found by our clients. - Responsible for staff training in ISO 9001:2015. • Preparation of product analysis certificates in accordance with the customer's requirements in order to be able to collect the product in the factory. • Preparation and updating of product technical data sheets. • Preparation of the necessary documentation for product registration in different countries according to customer requirements. Among them, the documentation for the application for the placing on the market of the products in Spain and the certificates of free sale for each country. • Contact with customers during the registration process in their country for clarification or preparation of extra documentation required. • Management, review and necessary modifications of the final artwork of the products (label, blister, leaflet and box designs).• Use of the Microsoft Office package: Word, Excel and Power Point• Use of Affinity Designer.

Project to replace synthetic colorants with natural colorants in existing liquors and in the liquors to be created.- Bibliographic research. - Contact with suppliers for the supply of raw materials. - Formulation and elaboration of liquors. - Filtration tests. - Physical-chemical and sensory analyses. - Organoleptic analysis in the form of internal tasting. - Validation of control and physicochemical parameters.- Use of the Microsoft Office package: Word, Excel and Power Point.

- Control in the production plant for the IFS Certification: pre-operational control prior to the start of production in the plant, i.e. checking the cleanliness of the different rooms, corridors, machines, utensils, etc., taking room temperatures by means of a datalogger, taking product temperatures, filling in the pre-operational control register, taking the pH in certain machines. - Complete and verify the records collected in the plant and perform calculations when appropriate. - Respond to incidents received with corrective and preventive actions. - Respond to e-mails from our suppliers and customers. - Taking samples of product, surfaces, and handlers for later analysis in the laboratory. - Taking samples of water in the plant for the determination of chlorine and pH. - Attend to audits.- Use of the Microsoft Office package: Word, Excel and Power Point

Internship in the Chemistry and Food Technology department at the Higher Technical School of Agricultural, Food and Biosystems Engineering (ETSIAAB).Master's thesis on the production of a lemon-based energy drink with the addition of anthocyanins from concentrated grape juice: - Use of laboratory material: flasks, test tubes, micropipettes, etc. - Use of the centrifuge for the precipitation of suspended particles from the lemon juice, the pH meter and use of the magnetic agitator for the homogeneous dissolution of the drink samples. - Determination of the color of the samples by means of an Agilent 8453 spectrophotometer. - Use of the Microsoft Office package: Word, Excel and Power Point.

Internship in the Food Microbiology department at the National Food Centre (CNA) belonging to the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN).- Use of ISO Standards, working protocols, standardized working procedures (SOPs), protocols developed by the EU Reference Laboratories, specialized bibliography, etc., both in Spanish and English.- Preparation of culture medium: APT, CBA, IHB, SSP, RV, TSA, TSB, etc. - Sterilization of laboratory material by means of fluent steam. - Use of the "Ebro" program for reading data loggers. - Calibration of the analytical balance, precision balance, pH-meter, etc. and recording in the register. - Carrying out of Gram stainings.- Analysis of the water from the purifier and analysis of the work surfaces. - Use of the Microsoft Office package: Word, Excel and Power Point.