• I lead the development of new gastronomic products, identifying market trends and opportunities. I am responsible for nutritional labeling according to U.S. regulations and implement sensory panels to optimize the quality and sensory profile of the products. I maintain direct contact with manufacturers in China for the selection and purchase of kitchen equipment and utensils.• Achievements: Over 30 successfully launched products, generating significant sales results.

In charge of developing new products and improving the existing ones, continuously conducting market research to identify trends, niches, and opportunities. I evaluate the success of new products in the market, so we can keep the company ahead of the competition.

I lead the training and teaching of Gastronomy students, in their learning process aboutgastronomic sciences applied to scientific research and the development of innovative food products, through the study of biochemistry and food technology. These activities are developed within a food laboratory.

- In charge of the entire process of development and innovation of gastronomic products on an industrial scale, starting from the development of prototypes in the laboratory, study of the economic and operational feasibility, definition of production costs and sale prices, creation of the production process and supervision of industrial processes in plant, research of new raw materials and food industry trends, direct contact with suppliers and regulatory compliance of nutritional labeling of packaged products.- Achievements: launch of 4 new products in the market (retail sector) and reformulation of 9 products already commercialized in the market

Innovation, nutrition and food safety.

EIT - European Institute of Innovation and Technology1) A full time, intensive, online learning program, focused on climate action, innovation, systems transformation, and community building.2) Lisbon - Paris Journey

INSTITUTE OF FOOD ENGINEERING FOR DEVELOPMENT (IIAD) 1) Research activity: Engineering of food processes and products, mainly in the functional food areas and the use and recovery of waste from the food industry.2) Functional Food Laboratory3) Research plan: Detailed experimental proposal to define the production parameters and appropriate treatments to obtain functional powders from carrot waste, for its use as food ingredient. 4) Carrot waste: by-products of the Villena agri-food cooperative generated in the manufacturing ready-to-eat line (IV Range Vegetables Production). 5) Objectives: Contribution to circular economy and sustainable healthy diets (Sustainable Development Goals / Food and Agriculture Organization of the United Nations)

1) Commercial area of perishables, meat section.2) Functions: Management of commercial agreements with suppliers. Execution of purchase orders. Analysis of sales, margin and growth. Accounting management. Planning of commercial dynamics. Inventory management.

1) Commercial area of perishables, meat section.2) Functions: Sales and margin reports, purchase orders, creation of offers and discounts, evaluation of supplier performance, others.

Marketing Fundamentals (2018)Sensory Analysis (2017)Research and Development (2016)

1) Functions: Ensure food safety and register quality inspections.2) Achievements: Sanitary Concept by the District Department of Health of Colombia with a result of 99%.