Javier García Pina is a Licentiate in Biology from the University of Barcelona. He is currently the head of the R + D + i Directorate of Chemital, S.A.
Among his current experimental work, it is worth mentioning the direction in the investigation of new preservatives, and in the new forms of their application.
Member of AFCA (Association for the manufacture and marketing of additives and ingredients).
He has participated in numerous meetings and congresses related to the microbiology of food.
Throughout his professional life he has worked as Technical Director in different Spanish meat companies, and in companies dedicated to the manufacture of additives and ingredients.
Inform attendees of the possibilities offered today by predictive models in microbiology, as a tool to help with HACCP, and in the implementation and maintenance of different quality systems (ISO-22,000, IFS, BRC, ...).
Technical directors, R & D teams, quality, ... as well as directors of microbiology departments. Given the context in which this paper is developed, it is desirable that attendees have a minimum knowledge of microbiology.
Technical Service Engineer in Ingredion México.
Carlos Hernández is Biochemical Engineer specialized in food from the Higher Technological Institute of Atlixco, Puebla. He is Master in Management and Technological Innovation from the Polytechnic University of Puebla and He is currently working as Technical Service Engineer within the Savory division in Ingredion Mexico. He has +14 years of experience in the meat industry in companies such as Peisa and Ingredion.
The market has an increasing need of meat products that are economical, nutritious, and that meet the expectations of consumers at the sensory level, without neglecting innovation. By reducing expensive ingredients such as mechanically deboned meat, food producers must adapt their formulas and processes to keep up with the market needs. Ingredion will present formulation strategies that can be used by manufacturers of meat products to maintain the competitiveness of their products in a highly challenging competitive environment.
R&D and Technical Service teams focused on developing innovative solutions in meat products, who will be able to know strategies in formulation, identify common causes of defects in the manufacture of meat products, as well as the solutions offered by Ingredion to solve their challenges.
EXHIBITOR CONFERENCE: “CHRIS: CO2 HEAT PUMP DESICCANT DEHUMIDIFIER
Karel Ortiz is a Mechatronics and process control for Universidad La Salle Laguna.
He is currently Key Account Manager in refrigeration food Projects for Mayekawa de Mexico S.A. de C.V.
Among his current work, it should be noted the new technologies implementation over the industrial refrigeration procees, focused on food freezing processes and conservation rooms for distribution centers.
He has participated in various meetings and congresses related to industrial refrigeration as Chillventa e “IIAR Conference & Expo”.
Throughout his professional life he has worked in different areas of the company including training in compressor assembly at Civac plant, technical support area, development and installation of refrigeration systems.
Inform attendees of the energy benefits that exist when using a desiccant dehumidification system in areas with high moisture content or transit.
Plant and distribution centers managers, maintenance managers, production managers, project managers.
EXHIBITOR CONFERENCE: MEAT SUBSTITUTES AS A MARKET GROWTH OPPORTUNITY AND HOW TO OVERCOME THE PRODUCT DEVELOPMENT BARRIERS”
Mark is a Marketing Manager with DuPont Nutrition & Health where he helps customers develop strategic marketing approaches within the categories of meat, culinary and pet food. As part of this responsibility Mark has been developing a deep understanding of the meat free sub category as well as clean label and other trends.
During his career in DuPont Mark has taught strategic marketing and developed strategic marketing plans for a wide range of interesting businesses, both food/beverage and non-food. Previously worked for companies involved in a variety of industries, from publishing to strategic consulting mostly in marketing or business development roles. Mark earned an MBA from the Manchester Business School majoring in Marketing.
Meat free represents one of the fastest growing but relatively young sub categories that is attracting a great deal of interest from new start-ups and traditional ‘big food’ companies both meat and non-meat. The leading purchase drivers are however, always, taste, texture and value for money. Meeting this challenge is not easy as the characteristics of meat are difficult to imitate with plant proteins, however there are ingredients/solutions based on science and knowledge to develop great products. This talk will explore both the consumer and the technical challenges that need to be met and ways in which they may be overcome. The presentation will be comprised of learnings from consumer research as well as from concept development and technical expertise gained from helping many companies address this space.
EXHIBITOR CONFERENCE: TRENDS AND SOLUTIONS IN SUSTAINABLE PACKAGING FOR THE FOOD INDUSTRY
Gabriel Santos is a Chemical Engineer, specialized in Environmental Engineering and Packaging design.
He is currently responsible for the Cooking Division, as Product Manager, at Zubex Industrial, S.A.
Among the research projects he has developed, those focused on material reduction, including bioplastics in injected and co-extruded structures as well as recycling processes stand out.
He has participated in numerous forums exposing technologies and trends of bio-materials, sustainable materials and evaluation of sustainability projects and has collaborated in different projects of research and development of eco-friendly packaging.
He has been responsible for areas of Packaging Engineering and Technology, QA and R&D Projects in national and transnational companies of mass consumption and packaging materials.
Inform attendees of the different technologies and possibilities that exist in eco-friendly materials for food packaging.
Technical directors, marketing directors and managers, R & D teams, quality, as well as managers and directors of production departments.
EXHIBITOR CONFERENCE: VACUUM TECHNOLOGY IN THE PACKAGING INDUSTRY
Rubén Flores Pérez is currently the Manager of the Engineering and Systems department of Busch México. He has worked at Busch for more than 8 years developing the areas of Engineering And Technical Service.
He has more than 30 years of experience in Industrial and Chemical processes, nine of which are processes where vacuum is applied.
He has extensive experience in Mechanical Integrity applied to processes as well as in the design of integral systems with vacuum application for the food, energy and chemical industry, which are covered by Busch.
Moreover, he has extensive experience in vacuum equipment installation and maintenance.
Inform about the importance of the application of vacuum in the processes of food packaging, as well as the advantages offered by Busch Mexico, such as energy efficiency savings.
Directors, buyers, plant managers, project managers, technicians, users of vacuum pumps, etc.
EXHIBITOR CONFERENCE: TRANSGLUTAMINASE: APPLICATIONS AND BENEFITS IN THE MEAT AND DAIRY INDUSTRIES
Laia Bohigas Vilalta holds a degree in Food Engineering from the University of Girona. She is currently the Product Manager of Transglutaminase of BDF Natural Ingredients S.L.
Among her current experimental work, it is worth mentioning the direction in the lines of investigation of new applications in food with the enzyme transglutaminase.
She has developed applications with transglutaminase in the meat and dairy sectors in different countries around the world.
Throughout her professional life she has worked as a technician in a meat company and as a technician in research and development in a baking company.
Provide general specifications about transglutaminase. Train in different applications with transglutaminase in the meat sector: as texture improvement and salt reduction in hams and meat restructuring applications. There will also be applications with transglutaminase in the dairy sector: such as reduction of protein in yogurt, increase the yield in fresh cheese, increase the viscosity in sour cream, among others. Provide tools to the food industry to innovate in their product lines.
Technical directors, R & D teams and production managers, as well as anyone interested in continuous innovation in the company.
Sales Manager at CSB-System, S. de R.L. de C.V.
Alvaro U. Bravo is a Mechatronic Engineer from the Universidad Popular Autónoma de Puebla and holds a B.A. in Management from the City University of Seattle.
He has experience as researcher in the area of Robotics and Automation and has participated in software implementation projects in the meat industry in Latin America.
He is currently part of the CSB Group sales area for the development of new projects in Mexico and Central America.
To inform attendees of the possibilities and needs of modernizing the industry today, especially within the meat sector, in order to compete in global markets and take advantage of all the development opportunities offered by the industry 4.0.
FOCUSED TO: General and departmental directors, technical directors, Systems and IT, Quality.
To inform attendees of the main objective of food packaging and the impact on the environment, the sustainable results that can be generated from the use of intelligent packaging and innovative materials.
All types of audience
Application Engineer in Danfoss Industries, S.A. de C.V.
Samuel Gonzalez is an Electronics Engineer from the José Antonio Páez University in San Diego. Venezuela.
He is currently responsible for pre-sales support at Danfoss Mexico.
He has more than 10 years of experience in the frequency converter market with a special focus on applications for the refrigeration, food and beverage market.
He has participated in numerous conferences on methods of increasing efficiency in electric motors for the industry, energy saving and improvements in the quality of electric power.
Update the attendees of the available alternatives for movement control in hygienic environments, in compliance with good global practices of food manufacturing.
Production, maintenance and engineering personnel in food processing and production plants. No prior preparation is required to attend this conference.
Regional Sales Manager – North America
TVI Entwicklung & Produktion GmbH
Michael is nowadays responsible for the Sales Area at TVI based in Germany. He has been working for 4 years at the company, coming from the technical side.
Before he joined TVI, he was Production Manager for over 5 years in a bigger company that produced housings for big industrial machines.
Product Specialist America & West Europe
MULTIVAC Sepp Haggenmüller SE & Co. KG
Uwe is graduated from the Humboldt University of Berlin. Today he is the product specialist for slicing machines at MULTIVAC and food technologist & Meat Processing.
Since 1985 he has been working on project managing for the meat industry and he is also experienced in CAD drawings of meat processing lines, design of meat factories, deboning plants and abattoirs.
Show what is the best alternative to save production costs, maximize yield and increase efficiency of meat/cold meats and cheese production plants, as well as how to better satisfy the demands of the market by means of price-quality.
Meat and cheese producing industry.
CEO Expert Cloud One
Scotia Empresarial Management