the Food Manufacturing industry could have been a very boring enterprise if not for the gums and hydrocolloids which made creating and innovating new Food products all possible.this is why i've spent 20+ years of my Career working with gums and hydrocolloids innovating and creating new products to continuously improve and deliver more cost effective binders and stabilizers to the Food processing industry. gums and hydrocolloids are here to stay as long as the Food manufacturers continue to develop healthier, tastier and more value added products for the consumers.
Senior R&D Scientist
Since November 1999
specialized in meat, seafood, petfood & meat analogue Applications of gums and hydrocolloids. expertise in production and process design of semi-refined and refined carrageenan production.
Specialized in Meat, Seafood, Petfood & Meat Analogue Applications of Gums and Hydrocolloids. Expertise in production and process design of semi-refined and refined carrageenan production.
QC/R&D ManagerJune 1997 --- September 1999
QC/R&D Assistant ManagerDecember 1996 --- June 1997
QC/R&D AnalystJanuary 1996 --- November 1996
R&D analystJuly 1993 --- January 1996
QC AnalystAugust 1992 --- July 1993
AdaptabilityApproachabilityCoordinationCreative thinkingCritical thinkingDependabilityInterest in knowledgeWillingness to compromiseStrategic thinking
Skills and Expertise
Chemistresearch and developmentHydrocolloids ProcessingHydrocolloid in Food and Industrial Application
Bachelor of Science in Chemistry in from University of San Carlos in 1992
in from Siena School of Naga in 1987
Training and Certification
Advanced Meat Processing in 2005 Training
HACCP I & II in 2004 Certification