• Manage the research and development for multiple production lines, including fresh sausages, cooked and smoked sausages, smoked bacon, cooked ham, frozen hamburgers, frozen minced beef, canned meat, canned beans, and seasoned pork.• Structure the Research and Development area by establishing clear functions, procedures, routines, and documentation.• Revise and restructure the product database.• Establish procedures for approving packaging supplier.• Conduct a comprehensive packaging review of 96 products to ensure full compliance with new labeling and food additive legislation that came into force in October 2023.• Revise the calabrian sausage formula and production process, achieving an annual cost savings of R$424k.• Change one of the phosphate types used, achieving a 17.5% cost reduction while maintaining the same quality performance.• Develop and launch cooked sausage made with 80% mechanically deboned chicken meat (MDM) with a shelf life of 60 days at 35°C and with revenue of R$800k in the first seven months.• Develop crispy beef fingers with one-year frozen shelf life, set for a market launch in September 2024.• Develop 17 new packaging designs, 3 new ingredients, and 6 new products were developed During this period.

• Industrial Manager at JaguaFrangos, a slaughterhouse and processing facility for frozen poultry within the BTZ Group, with an average production volume of 14,300 tons per month. Additionally responsible for the Jagua rendering waste plant, a facility producing meat, bone, and feather meal at an average of 780 tons per month. Both plants are part of the same industrial complex.• Initiated the production line for seasoned chicken middle joint wings and drumettes.• Managed key manufacturing KPIs, including production volume, production costs, overall equipment effectiveness (OEE), capacity utilization, unit costs, overtime hours, and employee turnover.

• Industrial Manager at Satiare, a BTZ Group facility specializing in fresh sausages, cooked and smoked sausages, smoked bacon, cooked ham, and seasoned pork, with an average production volume of 1,560 tons per month.• Restructured the workforce by implementing a 3-shift production schedule and establishing cleaning procedures during time windows between shifts.• Established new operating procedures to prevent production disruptions.• Achieved a 70% increase in production volume and reduced product waste by 80%.• Implemented selective collection, recycling, and waste minimization programs, generating R$25k per month in revenue.

• Established the Research and Development area and provided technical support for three factories within the group.• Structured the New Beef Foods brand across fresh meat, portioned meat, offals, and by-product lines.• Led the development and modernization of packaging supplies, achieving a 37% cost savings compared to historical label costs and improving product presentation.

• Managed product and packaging development and regulatory compliance for 12 factories within the group in Brazil, covering fresh meat, portioned meat, offal, natural casing, jerked beef, pet toys, and by-products lines.• Restructured the R&D department by establishing clear roles, setting strategic goals, establishing salary frameworks, and developing professional growth plans.• Led the development of five new product lines in record time: IQF portion control meat, seasoned beef, meat skewers, Viva brand products, and Dry Aged meat.• Developed the Dry Aged meat product line, achieving the first formal approval from Brazilian authorities.• Conducted research on the use of radiofrequency to enhance tenderness and yield in beef products.• Managed over 15,000 annual technical service requests from industrial, sales, production planning, marketing, and sustainability departments, focusing on product standards, quality, and cost reduction.• Achieved a 21% reduction in R&D operational costs in 2019 while enhancing service quality.• Designed and implemented a project that reduced primary packaging costs by R$10 million per year.• Replaced label designs for six brands in the fresh meat and portion control lines, updating 500 SKUs within two months.

• Advised on the use and application of portfolio ingredients for meat processing companies.• Coordinated client testing to demonstrate functionalities, establish parameters, and validate production at scale.• Conducted scientifically based comparisons between portfolio items and market competitors.• Prospected new business opportunities.• Organized innovation days for key customers.

• Conducted research on products, packaging, ingredients, equipment, and new technologies to drive innovation and differentiation in the company's industrial processes.• Developed strategic plans for launching new industrial products in both the short and long term.• Created and delivered training programs on industrial products and provided technical support to sales team.