In the 18 years as food product engineer I undertook many challenges and assignments. Since the first professional experience that I am used to work together with people as quality and production manager. Later in the career I realised the importance of understanding the big picture and took a Master in Business Administration. In my PhD was investigated a new approach to frozen fish glazing hopping to change some industry paradigms. I become every day more passionate about sharing knowledge and developing people. As consequence, in the last years, I start publishing books and articles on the topics of food safety and organize workshops related with personnel success in the workplace.
Books and publications:
Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation; 180 pages; February 2016, Wiley-Blackwell
Why just glaze it? Bring glazing to the 21st century; Food Quality & Safety Magazine, Volume 23 February/March 2016; Page 33-36; Wiley
Unannounced and Unexpected - Challenges surround unannounced audits of food safety standards; Quality Progress Magazine; September 2017; Pages 16-19; American Society for Quality
ISO 22000:2018 Explained in 25 Diagrams; Self Published; 70 pages; https://gumroad.com/l/ISO22000explained_PRO