MANUFACTURING PROCESS MANAGEMENT: -Production planning. -Raw material inventory management. -Production and logistic team management. -Troubleshooting.QUALITY MANAGEMENT SYSTEM BRC & IFS: -Maintain, implement and continuous improvement. -HACCP system revision. -Certification Audits planning. -New product development. -Incidents and claim management. -Training (GMP, GHP, CPs management) aimed at consolidating the culture of quality.

-Maintain, implement and continuous improvement of the BRC and IFS quality management system.-Write and follow-up audit action plans.-Design and implement control measures, verification and HACCP analysis in the starting-up of new machinery / production lines.-Incidents and claim management. -Training: GMP, GHP, verification of foreign body detectors, food defense, technical work instructions, completion of records, quality culture.-In line product quality inspection, report incidents to the production manager.

Processing of plant samples for the identification and isolation of fungal pathogens and analysis of the presence of Phytophthora sp. on the ground.