Optimization and development of state-of-the-art physico-chemical systems and formulations to improve the microencapsulation of high-value ingredients in nutraceutical compounds for ultimate metabolic targets and increased performance in animal nutrition. This, with the support of different Huddle Corp patented innovative encapsulation technologies. Specifically:- Developed and optimized cutting-edge biopolymer- and Pickering emulsion-based nutrient microencapsulation formulations in nutraceutical feed products, for ultimate metabolic targets and controlled release, under wet lab practices. -Conducted physicochemical characterization and analysis of formulations.-Enforced sampling and micronutrient analyses corrections.

Formulation and Development of an Innovative, Local, Healthy, and Vegan Gelato-style Frozen DessertAchievements:- Spearheaded the ideation and formulation of a cutting-edge product prototype, leveraging local and innovative techniques. Key elements included spirulina, olive oil, pistachio cream, amarena, and molecular gastronomy spherification.- Conducted in-depth research on ingredients, HACCP, product type and process.- Efficiently planned and organized resources, encompassing ingredients, lab schedules, and necessary equipment.- Designed and proposed an experimental framework for sensory evaluation, contributing to the organoleptic enhancement and analysis of the product.- Scaled up the production process to pilot-scale dimensions - Successfully achieved a delightful balance, resulting in a creamy, tasteful, and innovative vegan gelato-style product.

- Innovated and refined a groundbreaking conservation process for spirulina spreadables.- Formulated and meticulously evaluated 27 new potential product variations through sensory analysis.- Conducted thorough bibliographic research to explore additional functional algae for potential ingredient incorporation.- Orchestrated and executed sensory evaluation tests for products in development.- Efficiently planned and organized resources, including ingredients, lab schedules, and essential equipment.- Developed a spectrophotometric characterization protocol to assess specific bioactive compounds content before and after processing.- Delivered comprehensive analyses, technical reports, and pertinent technical information to a non-scientific audience, including CEOs and founders.

Enhancement of Organoleptic Properties of an Insect Protein HydrolysateAchievements: - Conducted thorough research to innovate and optimize the studied product.- Developed and proposed an experimental design for sensory evaluation, contributing to the organoleptic enhancement and analysis of the product.- Applied various technological (confidential) approaches to reduce bitterness in the product, conducting a comprehensive analysis.- Successfully achieved a product with reduced bitterness compared to other prototypes.

Added to the previous responsibilities, - Sensory Department proactive support as part of the sensory evaluation panel of innovation and renovation products.- Participation and representing of Nestlé in food regulations and public health hot topic round tables.- NHW yearly report of results and plans to the Americas Zone and Headquarters, as a member of the Nutrition Network, while sharing success stories.- Strategy creation to promote and be recognized as a Nutrition, Health, and Wellness Company, fulfilling the objectives of the NHW unit.- Co-lead, in nutritional matters, the project launch of Recetas Nestlé (Nestlé Recipes) in the Venezuelan Market.- Lecturer at Simon Bolivar University in Nutrition, Health, and Wellness” and Venezuelan foodand gastronomy as an invited professor of Nestlé Venezuela, on request of the Department of Technology of Biological and Biochemical Processes.- Ideation and execution of internal nutrition and wellbeing initiatives to foster the Nutrition, Health, and Wellness fundamental principle.

- Product improvement and development through a nutritional approach in coordination with the Innovation and Renovation, and Marketing Team, in order to tackle nutritional deficiencies detected in the Venezuelan population, as well as to improve product nutritional profiles.- Ingredient and formulation nutritional guidance and advice as well as nutritional assessments to achieve the Nestlé Nutritional Foundation and nutritional competitive advantage in different food product categories. This, complying with nutritional parameters under CODEX, WHO, and local standards. - Nutritional revision and approval of recipes, technical sheets, and product packaging artworks.- Proposition of sound nutrition-based marketing propositions such as health and nutrition claims and benefits for Business Units and brands.- Research, translation, and transfer of relevant scientific knowledge to Business Units to propose and leverage health/nutrition claims of recipes, and conduct the revision of digital advertising materials and marketing communications to verify compliance with responsible nutritional communication towards the consumer, as well as a more comprehensible communication.- Creation, in content, of the nutrition facts label panel of confectionary and beverage products, ruled by local & FDA standards, aimed to export to other markets.- Process standardization of the revision of product art packaging in matters of health and nutrition claims, GDA, nutrition facts label, and portion guidance..- Provide regular nutrition education and knowledge transfer to the personnel: Consumer Marketing Managers, Application Groups, marketing, and digital agencies, and new Nestlé collaborators. - Co-elaboration of the curriculum of the first Nestlé in-person course in a University, at Simon Bolivar University: Nutrition, Health, and Wellness”.

Contribution in molecular study of bacterial isolates potentially resistant to antibiotics obtained from Maracaibo Lake (Venezuela). Accomplishments:Using PCR and REP-PCR techniques:- Determined the presence of plasmids in Shigella spp. isolates.- Detected genetic elements possibly associated with the most frequent resistant phenotypes among the bacterial isolates (E. coli strains from Maracaibo estuary) under study.

As a representative of 2011 Biology students of University Simon Bolivar, I was awarded a research internship in the Food Safety Laboratory, at the Department of Food Science of Cornell University, in a program called CienciAmerica. Accomplishments:- Plan and carry out rigorous microbiological and schematic trials under safe BSL-2 practices.- Handling and understanding of regulatory genes in pathogenic microorganisms such as L. monocytogenes. - Data collection, interpretation, and statistical analysis of the obtained data.- Interpenetration and input with laboratory researchers including the principal investigator.

Accomplishments:- Planning, organization, and execution of the biology career events.- Search for sponsorship and establishment of relationships and goodwill with other centers.