Alejandra Arbeláez González

I started working there as an engineer of development and investigation. I was involved in a highly intriguing sugar cane project. My primary objective was to develop an innovative technique for capturing steam generated during entire production process of solid sugar cane. Additionally, I was also responsible for creating detailed architectural drawings and designing a productive layout for a modernized sugar cane factory.

Upon the completion of my previous project, I commenced working on a project related to the bovine slaughterhouse. This project allowed me to work alongside seasoned professionals in this domain, and I was fortunate enough to learn a great deal about intricacies of this industry in my home country. Through this experience, I've gained valuable knowledge and expertise that will undoubtedly serve me well in future endeavors.

Finally I was given a great opportunity to lead a coffee project as a manager. This role allowed me to gain valuable experience in managing people and making crucial decisions as the head of the team.

• I held the important responsibility of conducting quality and control visits to various establishments that provided food services to the community. This included conducting through inspections of restaurants, coffee shops, grocery stores, butcher shops, and other similar establishments to ensure that they were meeting the necessary standards for food safety and hygiene. in this role, I acted as an authority figure, ensuring that all food-related operations were conducted in compliance with established industry standards and regulations. My focus was on maintaining the highest levels of food safety, quality, and hygiene to protect the health and well-being of costumers.
• Developed training programs for staff members on proper handling techniques, leading to increased employee awareness about workplace safety precautions in a food engineering environment.

• I had the opportunity to work on a project related to medicinal fungi development. It was a comprehensive and integral experience where I had to take on various roles and responsibilities. From the initial stage of developing an artificial substrate to the final stage of the production chain. I had to closely monitor and manage the growth and development of the fungi to ensure the best possible outcome.
• Streamlined production processes, increasing output while maintaining consistent product quality standards.
• Increased overall efficiency of food processing lines by redesigning workflows and plant layouts.