MARTIN FLORES

Food engineer at Zamorano University where scientific and practical training is combined, with experience in areas involved in food processing and safety, from agricultural and livestock production, post-harvest management and marketing. I have knowledge in academic subjects such as chemistry, microbiology, engineering and nutrition, all of them focused on the food industry. I have developed skills in: development of new products, sensory analysis, applied research, analysis and problem solving, personnel management, work under pressure and as a team, as well as knowledge of several agricultural practices and various microbiological practices for the accreditation of ISO 17025 standard. I have experience in areas involved with the entire cocoa production and chocolate manufacturing chain, and I have collaborated in projects to reactivate the cultivation of cocoa, in Mexico (Tábasco) and in Ecuador (Los Ríos) together with ONG'S and the GAD´S government, as well as the elaboration and implementation of an own cocoa plantation with UTZ certification and Global Gap for passion fruit.