FOOD ENGINEERING BACHERLOR’S DEGREE
Food Industry experience of 16 years, focused on team management and technical/commercial support in food additives for Dairy, Meat, Beverages, Confectionery, Sauces, Dressings Seasonings and Bakery segments in Mexico & CAM.
PROFESSIONAL EXPERIENCE
INGREDION MÉXICO, S.A. DE C.V.
- May 2022 – Currently. Growth Platform Manager, Food Systems and Hydrocollloids. Responsible for creating, implementing, and prioritizing initiatives focused on business growth in Mexico and CAM.
- May 2021 – Jun 2022. CSPI Beverages, Food and Food Systems Manager focused on Brewery, Beverages, Dairy, Meat, Sauces, Dressings, Bakery and Snack segments in Mexico and CAM.
- May 2019 – Apr 2021. CSPI Specialties Manager focused on Dairy, Meat, Sauces, Dressings, Bakery and Snack segments in Mexico and CAM.
- February 2018 – May 2019. Technical Service Manager for Distributors and Central America, focused on Dairy, Meat, Seasonings, Sauces, Dressings, Confectionery, Bakery and Snack segments.
- November 2015 – January 2018. Technical Service Manager for Distributors and strategic segments (Dairy and Savory).
- May 2011 – October 2015. Technical Service Engineer focused on Confectionery and Beverages segments.
ACADEMIC BACKGROUND
FOOD ENGINEERING BACHELOR’S DEGREE
July 2002 – December 2006. FES-Cuautitlán, UNAM
COURSES AND SEMINARS
CONSULTATIVE SELLING
2023 – Richardson Sales Performance – 25 hours
FES-CUAUTITLÁN-UNAM
2017 – Finances for Non-Financial Professionals – 25 hours
REDDIN CONSULTANTS
2016 –3D Reddin Seminar – 40 hours
DEVELOPMENT DIMENSIONS INTERNATIONAL
2016 – The Manager Program – 60 hours
UNIVERSITY OF WISCONSIN
2014 – Resident Course in Confectionery Technology – 80 hours
FACULTAD DE QUÍMICA – UNAM
2013 – Food Additives Diploma – 160 hours
BUREAU VERITAS
2010 – Internal Auditor – 40 hours