Expert Details

Expert in Meat Processing, Plant Design

Expert ID: 733907 Mexico

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Providing an extensive analysis of the current manufacturing process, or if not yet done, of the final product. The plant design is structured to have an efficient, sanitary and effective investment. During the process the site is assessed, the services and overall location. Working with the client´s operations team, each activity of the current situation is taken into account. The overall result is a design that will be practical and current for future expansions or new products.

Operating abbatoirs with proper animal handling will ensure quality products.

General food safety handling for developing HACCP plans, certifications and current international regulatory standards.


Year Degree Subject Institution
Year: 2000 Degree: Masters Subject: Animal Science Institution: Kansas State University
Year: 1997 Degree: N/A Subject: Food Engineering Institution: Tecnologico de Monterrey

Work History

Years Employer Title Department
Years: 2000 to 2009 Employer: Carnetec Consultores S.C. Title: Consultant Department:
To provide assistance to General Management in order to achieve improvements that can translate into better personell
and product performance and cost effective business.
Years Employer Title Department
Years: 2006 to 2009 Employer: Marketing and Technology Group Title: Technical Consultant Department:
To introduce and sell online marketing products for Carnetec Magazine to prospect clients in Monterrey and Mexico City.
Years Employer Title Department
Years: 2000 to 2009 Employer: Carnetec Magazine Title: Freelance Writer Department:
Wrote several technology articles for Carnetec Magazine
Years Employer Title Department
Years: 2017 to 2018 Employer: Marlet Procesadora de Alimentos Title: Technical Consulting Department:
General plant analysis - processes flow analysis to adjust in order to include cooked products line
General documentation - revision of documents and controls for HACCP
Raw Products - Process diagnosis with special emphasis on prerequisites for HACCP certification.
Cooked Products - Shelf life determination, recomendations on process flow.

Language Skills

Language Proficiency
English 100%
Spanish 100%

Fields of Expertise

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