Senior Food Innovation Scientist - Candidate JPC 13017


  • BS in Food Engineering
  • MS Management - Technology and Innovation Management
  • MBA - Marketing
  • Creative, hard working, dedicated professional
  • Single, renter, open to relocation, easy pack and move



  • Product Development and Project Management.
  • Leadership in innovation, research, and scientific knowledge.
  • Develops new products, improves quality, enhances attributes to increase speed-to-market.
  • Manages full project life-cycle; contains costs, and supports the successful execution of company initiatives.
  • Continuously defines short and long term strategies and ensures their execution.
  • Develops, leads and improves performance of direct reports.
  • Defines project parameters, prioritizes tasks, controls budgets and delivers project objectives.
  • Ensures products and processes meet quality standards for transition to supply chain.





Global Confection Foods Earning $106K

Technical Leader for the Global Confectionery Center of Excellence

  • Lead projects and teams for global key accounts, focusing on confectionery and healthcare products.
  • Manage resources, acquire new equipment, design new laboratory, ensure good manufacturing and laboratory practices compliance, train new staff.
  • Liaise with external customers to determine best project approach, outline project needs and provide technical support.
  • Explore and present to customers the use of new and core technologies in different applications.
  • Develop innovative products from concept to execution, prepare samples for studies, customer requests and trade shows.
  • Leader of global project to explore cooling agents chewing gum, based at the headquarter office in Germany.

Employed, happy, but feels there is no room for growth



Global Confectionary Company

Led food development programs of confectionery products from bench to commercialization for Asia, Europe, Latin America and the United States.

  • Coordinated colleagues, suppliers and business partners worldwide for project execution and handover.
  • Technical leader for the new global platform of products under the Lancaster brand, first new brand launched by Hershey's in the last thirty years.
  • Transferred and modified formulations for global market expansion of Twizzlers and Jolly Rancher products.


SCIENTIST 2005 - 2010

Global Food Company

  • Managed global food development programs and intellectual property initiatives.
  • Managed global margin enhancement program obtaining an overall ten percent cost reduction of formulation while keeping sensory attributes for Trident Layers, Trident Slab, Chiclets Infinity, Stimorol and Stride
  • Developed novel use of ingredients in confectionery products to provide new sensations, enhance textural properties and increase flavor release



Global Food Company

Managed and implemented innovation programs, developed and launched line extensions and new formats for Mexico, the US, Europe, Turkey and Japan.

  • Responsible for leading the product development portfolio of long-term innovation and technology research initiatives for the region.
  • Managed, led, trained and enhanced the performance of product developers as direct reports.
  • Co-developed of long term strategies for lollipops and for confectionery innovation, based on technical assessments, launching over 15 new products.



Global Food Company

  • Revitalized Bubblicious' new format and flavors through product development and plant trials, making recommendations to marketing team on flavor directions and scaling up



Global Food and Beverage Company

  • Ensured smooth flow of business operation on a daily basis and managed productivity and cost reduction initiatives.
  • Managed daily operations of over eighty operatives, ensured product compliance and led productivity and efficiency-increase initiatives.
  • Obtained broad business understanding through training rotation program in logistics, product development, manufacturing and industrial engineering.



Patents - Pearlescent pigment surface treatment for confectionery

Patents - Pearlescent pigment surface treatment for chewable confectionery and methods of making the same

Patents - Chewing gum compositions providing flavor release profiles

Patents - Sugar free confectionery methods of making same and use in preparing multilayered confectionery

Patents - Enhanced release of lipophilic ingredients from chewing gum with hydrocolloids



  • MBA - Marketing -Stevens Institute of Technology, Hoboken NJ 2015
  • MS Management - Technology and Innovation Management -Stevens Institute of Technology, Hoboken NJ 2013
  • B.S. Food Engineering -Universidad de las Américas - Puebla (UDLA-P), MX 2003
  • Graduated Magna Cum Laude; full scholarship, and Dean's Honor List


  • B.S. Thesis: Evaluation of Synergistic Effects of Antimicrobial Agents on Model Systems
  • Internships: UDLA-P Food Engineering Department, UV Treatments in clarified drinks 2003
  • Exchange Program: McGill University, Montreal, CA - Food Science Department 2002
  • Internships Walt Disney Company International College Program- Business Administration Focus 2000
  • Languages: Fluent Spanish and English, conversational German and basic French


  • Member of the academic honor society Beta Gamma Sigma
  • Graduate Certificate - Project Management - 2010

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