Food Science and Technology professional specialized in the characterization of physical and chemical properties of fats, oils and waxes with emphasis in development of organogels for food, cosmetic and pharmaceutical application. Experienced in designing and mentoring research projects. Proficient in analyzing, interpreting data and providing written reports. Experienced in technical communication (professional conferences). Experienced in the assessment of thermo-mechanical properties of lipid-based edible systems. Proficient in Differential Scanning Calorimetry (DSC), Rheology, Texture analysis, Polarized Light Microscopy (PLM), Nuclear Magnetic Resonance (NMR), Gas Chromatography (GC) and High Performance Liquid Chromatography (HPLC) techniques. Good ability to work at bench and pilot plant level.