Lead of Product Development of Frito Lays Cookies & Crackers, Grandma’s and Munchies Brands for the United States market, leading high complexity projects for Production continuity Increase capacity, Productivity, alongside development of co-manufacturing suppliers.

Head of Product Development of Quaker Cold-formed and Baked bars, for Mexico and exports to Central America and the Caribbean, leading the Innovation, Brand Stewardship and Productivity Agenda. Project manager and head of R&D of Quaker Raw materials of Oats Flakes, Flours and Coated Flakes for LATAM, focused on quality, sensory and production standardization across Latin America, including supply chain constrains and mitigation plans for production continuity in +8 production facilities.

Lead team and project manager for R&D Quaker Oats Flakes & Flours as raw material, for LATAM (Latin America). Main responsibilities: Oat Flakes raw material quality, sensory and production standardization across LATAM, including raw material documentation, sensory trials, consumer testing, oat mill operation standardization, plant trials in oat mill and production lines for finished products (extruded cereals, cold-formed bars, baked bars, oats for porridge, cookies) and project manager. Expertise in oat milling operation and its appliances in finished products.

Lead for Quaker Oats in CARICAM (Caribbean and Central America). Main responsibilities: Development of new products, industrial scale-up trials and production of start-up for new products, including oat flakes mill production optimization, ingredient documentation and development of suppliers, raw materials and co-manufacturing suppliers, reformulations for portfolio transformation for nutrition and/or regulatory guardrails compliance, productivity, and in a multi-disciplinary team generated label information, health claims, sensory and shelf-life studies, suppliers' approvals, among others.

Lead for Quaker Oats and Gamesa Pancake mixes portfolio. Main responsibilities: Development of new products, including launching new platform Quaker Super Foods, industrial scale-up trials and production start-up for new products, including +10 new production lines, reformulations for portfolio transformation for nutrition and/or regulatory guardrails compliance, productivity, ingredient specification documentation, in a multi-disciplinary team generated label information, health claims, sensory and shelf-life studies, suppliers' approvals, among others.

Head of the Food and Fresh produce training team for new hires of grocery store supervisors and managers. The training focused on food processing, conservation and/or production of ready-to-eat meals, baked products, fresh produce, meat, poultry and seafood, for one of the top grocery chains in Mexico with 100,000+ employees, training 350+ store supervisors and managers a year.

As part of the team of process technologists, co-adapted 17 products to industrial scale level production, performing factory trials, production start-up lead, transfer to plant operations and full documentation in a £80 million turnover company with 850+ employees.Ensured full compliance with Quality/Design contracts, cost and time requirements established by our customer Marks & Spencer, second top grocery retailer of chilled ready meals in the United Kingdom.Organised and participated in the sensory panels performed daily through the shelf life of our products, along with assuring the microbiological safety.

As part of the process technologist team, scaled-up 7 ready-to-heat meal products and launched to market in the United Kingdom, France and The Netherlands, executed all the necessary production, packaging, sensory, microbial, and transportation assessment to do so.Additionally optimised the process to establish the reheating instructions for 4 products in the health range, to accomplish the microbial lethality to prove safe to eat, and established procedure for the various types of ovens considering equipment constrains (as part of my Master's dissertation).

In collaboration with research professors, we wrote a scientific article published in Cereal Chemistry Journal, titled “Effect of processing on black beans (Phaseolus vulgaris L.) flours properties: Physicochemical and pasting properties correlation".

Lectured 12+ undergraduate students in a weekly session covering fundamental topics regarding food science, and the use of equipment in the food industry, such as water activity, pH, °Brix, food emulsions, sorption isotherms, different sources and properties of lipids, carbohydrates, proteins and enzymes, also colour pigments, their solubility, extraction methods and stability and the use of food additives.

Co-instructed the laboratory and ensured 12+ undergraduate students applied the theoretical concepts learned in lectures to produce various fruit and vegetable products, using different preservation and production methods; such as blanching, blast/forced-air and nitrogen freezing, canning (tinning), conventional air-drying, freeze drying, pickling, fruit preserved in syrup, sugar-infused fruit and wine production.

Developed high in vegetable protein potential products, such as yoghurt, ice cream, confectionery and, egg and egg white substitute, and presented to potential manufacturers. Additionally, developed potential products with Pitaya (Stenocereus griseus), the cacti fruit that grows in central Mexico, such as marmalade, biscuits/cookies and confectionery, as a presentation of potential business opportunities for Mexican agricultures and manufacturers. Performed proximate analyses, dietary fibre, total, damaged and resistant starch of 100+ samples.