Highlights:

Skills:Product development, Technology development, Sensory science, Food sustainability, Chemical analysis, Food engineering

Goal:I want to pursue an R&D career in the food industry that allows me to apply all the knowledge in research I have collected for product and technology development

Cathedratic professor 08/2024 - current
Utadeo, Bogotá D.C., Bogotá D.C. Colombia
Industry: Education
Teach the class Fluid Mechanics and Engineering principles to engineering students, 8h weekly Coordinate and mentor undergraduate internships for 13 engineering students, 5h weekly Being part of a Descriptive Analysis panel of chocolate
Teach the class Fluid Mechanics and Engineering principles to engineering students, 8h weekly Coordinate and mentor undergraduate internships for 13 engineering students, 5h weekly Being part of a Descriptive Analysis panel of chocolate--
Research Scientist 01/2023 - 01/2024
The Hershey Company, Hershey, PA United States
Industry: Food Manufacturing
Developed peanut butter and caramel formulas for future portfolio. 3 formulas reduced in sugar and calories were designed, characterized and scaled up to pilot plant Designed low in calorie chocolate formulas with the use of Differential Scanning Calorimetry (DSC) Supported production of consumer test samples of protein bars for ONE brand in PTL line
Developed peanut butter and caramel formulas for future portfolio. 3 formulas reduced in sugar and calories were designed, characterized and scaled up to pilot plant Designed low in calorie chocolate formulas with the use of Differential Scanning Calorimetry (DSC) Supported production of consumer test samples of protein bars for ONE brand in PTL line--
Research Assistant 01/2021 - 12/2022
Penn State, University Park, PA United States
Industry: Education
Developed a method to quantify non-volatile compounds in cocoa products using Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry (UHPLC-MS/MS) Evaluated and provided consulting services for sustainability and development projects for Catholic Relief Services (CRS) in Southeast Asia Executed central location sensory tests for food industry clients, 3h weekly
Developed a method to quantify non-volatile compounds in cocoa products using Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry (UHPLC-MS/MS) Evaluated and provided consulting services for sustainability and development projects for Catholic Relief Services (CRS) in Southeast Asia Executed central location sensory tests for food industry clients, 3h weekly--
Research Assistant 01/2018 - 07/2020
Utadeo, Bogotá D.C., Bogotá D.C. Colombia
Industry: Education
Reviewed and restructured academic documents for submission in indexed academic journals. 7 studies were published, three with direct authorship Co-directed three undergraduate research projects related to the value addition of Cucurbitaceae byproducts
Reviewed and restructured academic documents for submission in indexed academic journals. 7 studies were published, three with direct authorship Co-directed three undergraduate research projects related to the value addition of Cucurbitaceae byproducts--

Utadeo 08/2012 - 03/2017
Bogotá D.C., Bogotá D.C., Colombia
Degree: Bachelor's Degree
Major:Food Engineer
Final project focused on the optimization of the extraction of anthocyanins in purple passion fruit, two research papers were published. During this experience I also did a semester abroad in Spain, Universidad Politécnica de Valencia

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