Sergio Paz Villegas
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Objective |
To develop myself as an important scientist, a technical problem solver and as a trusted supplier for the Bolivian Food processors. |
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Experience |
2000–2002 Gamesa (Frito-Lay Mexico) Monterrey, Mexico. Research and Development Engineer § Investigated, developed and specified various new products from edible inks to complex cookies. § Investigated and helped in the development of new technologies and patents as ink impression in cookies. § Scale-up from lab to pilot plant and production lines with Frito-Lays’ Stage gate product development model. § The products are leaders in the Mexican market, with sales from 70-120 tons/month. |
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1999–2000 Kerry Ingredients Mexico Irapuato, Gto Mexico Production Supervisor § Manage EMC, Cheese analogs, Functional fats, and powder Blending lines. § Responsible for the Technology transfer, scale-up and implementation of EMC’s from Wisconsin to Mexico. § Responsible for the achievement of line’s objectives: production, inventory, internal, external audits and people objectives |
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1994 Percy Bald Cochabamba, Bolivia. Owner-Manager § Adapted, developed and manufactured a toy made out of grass. § Beat International Competitors in an International Expo in Cochabamba. |
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Education |
1999 ITESM, Monterrey Tech Mexico § Supervisors Post graduate Course 1995–1998 Kansas State University Kansas, USA § B.S. Food Science and Industry, GPA 3.1/4.0 § First half of the degree took place in ITESM, Monterrey, Mexico Food Industry Engineering GPA 81/100. § Internship at the KSU Dairy Plant, where I made a proposal and evaluation of new equipment, worked in the production lines of: Ice creams, milks, butter, and cheeses |
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Languages |
Fluent in Spanish and English, Intermediate in Portuguese and Basic in German. |
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Courses |
First two modules of the “European Masters in Food Studies” in The Netherlands and Ireland (Wageningen and Cork Universities) August-December 2002. ITESM. Seminar “The Successful Entrepreneur”, Monterrey July 2002. IFT, Continuing Education Program “Ingredient Technology” Anaheim June 2002. Givaudan “Flavor creation workshop” Monterrey October 2001 W.J. Reddin Hispania “Result Orientated Lab” Cuernavaca September 2001 Gamesa “Cookie technology course II” Monterrey August 2001 Griffith Labs/Gamesa: Creativity sessions planning. Monterrey July 2001 Givaudan “Sensory Evaluation Workshop” Monterrey February 2001 Gamesa “Cookie technology course I” Monterrey February 2001 Gustav KaserTraining Intl. “Management Course” Monterrey December 2000 Gamesa “Industrial experimental design” July to September 2000. UPB Conference “Leadership in the XXI Century ” Cochabamba December 1999 Dairy Products Evaluation Contest “Member of the KSU Representative team” Chicago October 1997 OEA-UPB-CONACYT International Symposium “Globalization, Competivity and technological innovation, Cochabamba July 1997 ITESM Third place diploma “Food Engineering Congress” elaboration of salsa de Huitlacoche with long shelf life, Monterrey May 1997 ITESM VIII International Food Engineering Symposium, Monterrey March 1997 ITESM VII International Food Engineering Symposium, Monterrey March 1996 UPB International Seminar “Operative Strategies in manufacturing and services companies” Cochabamba July 1995 UMMS-CEINCA Cuba “Industrial Fermentations” Cochabamba June 1995 ITESM VI International Food Engineering Symposium, Monterrey March 1995 Colegio de Ingenieros Industriales de Cochabamba International Workshop “TQM process” Cochabamba November 1994 Silva Mind Control Mind Control Course 101 to 404” Cochabamba October 1994 UMSS-U. Catholic University of Lovain “Human Nutrition Conference Cycles” Cochabamba February 1994 |