Co-manufacturer Q&FS management Q&FS projects for Co-manufacturerInternal and external auditsKPI generation for product suppliers

o Manager of quality teamo Documented information for Brazilian regulatory agencies (MAPA)o Support the areas of processes and productiono Regulatory Affairs Managemento Inspection of preventive maintenance of equipment and installationso KPI monitoringo Integrated pest control management o Allergen controlo Suppliers qualificationo Food Safety Team coordinatoro Responsible for customer complaints treatment

Analysis of the production process from raw materials to the final product, with a focus on food safety Evaluation and review of laboratory analysis data, use of trend graphs to control data qualityInternal audits of GMPEvaluation of customer service complaints and non-conformities.Installation of the sensory analysis project for Faixa Azul parmesan cheese:o Team training and managemento Creation of the descriptive profile of the producto Statistical… Show more Analysis of the production process from raw materials to the final product, with a focus on food safety Evaluation and review of laboratory analysis data, use of trend graphs to control data qualityInternal audits of GMPEvaluation of customer service complaints and non-conformities.Installation of the sensory analysis project for Faixa Azul parmesan cheese:o Team training and managemento Creation of the descriptive profile of the producto Statistical evaluation of the resultso From the project it was possible to make a direct link with the complaints records ofSAC and products below the sensory scale. After the project, the same procedure was adopted by the other sites. Show less

Contemplado com bolsa por 3 anos nas áreas de análise sensorial e desenvolvimento de novos produtos. Desenvolvimento de estudos nas áreas de novos produtos, como utilização de subprotudos da indústria de alimentos na formulação de “cookies” ricos em resveratrol, utilizando farinha de casca de uva.Avaliação sensorial e impacto de marca de embalagens de barras de chocolate comerciais. Projetos estes que renderam apresentações no congresso internacional e latino americano de engenharia… Show more Contemplado com bolsa por 3 anos nas áreas de análise sensorial e desenvolvimento de novos produtos. Desenvolvimento de estudos nas áreas de novos produtos, como utilização de subprotudos da indústria de alimentos na formulação de “cookies” ricos em resveratrol, utilizando farinha de casca de uva.Avaliação sensorial e impacto de marca de embalagens de barras de chocolate comerciais. Projetos estes que renderam apresentações no congresso internacional e latino americano de engenharia de alimentos Havana (Cuba) e Santiago (Chile) Show less