PEDRO ESTRADA CAMARILLO

• Research and development support using natural ingredients and flavors for costumers from Mexico, Central America, and Caribbean.
• Strategic plan for key costumers, new initiatives training & implementation as part of regional innovation team. Managing over 250 projects per year with a win a rate around 15-25%.
• Established team priorities, maintained schedules and monitored performance.
• Planned, created, tested and deployed system life cycle methodology to produce high quality applications/solutions to meet and exceed customer expectations.
• Lead cross-technology development and creativity teams.
• Technical support for wide variety of ingredients solutions (natural colors, antioxidants, flavours, fruit and vegetable powders, botanical extracts) for food and nutraceutical customers.
• Resolved issues with product development from inception through post-commercialization processes.

• Technical sales of flavors, seasonings, and flavoring technologies for bakery, confectionery, and snacks
• Technical support and strategic analysis for global costumers.
• Business plan development and tailored tactic implementation to increase costumer success and market share.
• New business growth of 13%.
• Created sales forecasts to target daily, monthly and yearly objectives.
• Supplier of the year award winner for Barcel Mexico (2016)
• Sales growth of 16% in 2017 vs 2016.
• Secured high-value accounts through consultative selling, effective customer solutions, and promoting compelling business opportunities.

• Head of applications for bakery and confectionery laboratory
• Development and formulation of fermented bread, cakes, cookies, fruit fillings, compounds, chocolate, fat fillings, candies, and sugar free products
• Project management and technical support for Mexico and LATAM costumers.
• Designed and performed variety of food applications focused on water activity, viscosity, sodium analysis, pH, moisture and total solids analysis.
• Technical support for 30 new products launched.
• Managed customer technical projects and delivered expert guidance on food science, chemistry and flavor technologies to meet customer needs.
• Led plant trials, prepared specifications and guidelines for production department and documented recipes and results of pilot and plant trials.

• Prototyping and technical validation for new cookie formulations, product information package creation, industrial scale up and new product launching.
• Formulation development for cookie technologies such as wire-cut, rotary, and laminated cookies
• Focused on low- and high end products.
• PepsiCo's growing business thru 5 new products launched.
• Winner of PepsiCo Academy of Science Awards 2011.
• Collaborated with cross-functional teams to conceptualize and refine product concepts.
• Determined project costs, timelines, and limiting factors.
• Performed batching and sample compounding from laboratory benchtop, prototyping food products and evaluating raw materials.

• Managed over 150 projests per year, achieving win rate around 10-20%.
• Prototype development, sensory evaluation with costumers, scale up test, formulas and process implementation and technical data creation
• Experience in chocolate processes lines such as Bühler, Bauermaister, ball mills and panning
• Raw material development such as fats and specialties (CBS, CBE, CBR), sugar substitutes, vitamin fortification, probiotics, and emulsifiers.
• Created batches of food products with specified flavor, texture, viscosity, flavor and color profiles by following production recipes and procedures.

Working fot the Food Tech Program with class such as: Beverage and Confectionery Technology, Functional Foods and New Product Development.