Jorge Rodrigo García Salazar

Laboratory and greenhouse activities involving duckweed, algae, lentils, and chia. Sample preparation for protein content analysis. Cultivation and harvesting of duckweed in the greenhouse. Assistance with sample preparation for food preparation.

I prepared engineering documentation and coordinated multidisciplinary activities for pharmaceutical manufacturing projects, spanning from conceptual design through to construction phases. I managed over 10 projects with budgets ranging from 1.500 to 20.000 EUR. I oversaw CAPEX and OPEX budgets, coordinating the engineering team to adjust or proceed with expenditures as required. I collaborated with plant personnel to address ergonomic issues that could impact work performance; the aforementioned project

Preparation of a review article on methods for extracting pharmaceuticals from water bodies in Puebla using reverse osmosis, nanofiltration, and ultrafiltration. Engineering-level understanding of the products manufactured by the company.

Support to internal project in the search of alternative proteins applications by quantifying the environmental impact from 6 different protein extraction processes, and 3 harvesting processes for duckweed. Applying LCA via Umberto Software.

Predictive Modelling and Risk Assessment towards food safety, food spoilage and foodborne illness propagation using Excel-based RISK software developed in UCD. Hyperspectral Imaging - Data analysis for identification of damage to food, classification of multicomponent mixtures and safety procedure

Sustainable Production of Plant based Food Products: Cereals, by learning the basics of wheat, by learning the multiple procedures, flours, kernels and variation of products that surround it. Complementing it with lab practices that explain the importance of gluten in products. Sustainable Product

Environmental Practices and Sustainability by doing an investigation and introspection of the current consumer practices related to global warming and dietary habits. Sustainable Wine Production with an thorough investigation related to the effect of stainless steel tanks on wine quality and camp

Dutch for beginners - learning the basics of Dutch. Food Science Fundamentals - establishing the basis for the upcoming courses throughout the master as also the standards of all the topics to be seen. Food Safety and Quality Fundamentals - learning upstream and downstream caution and prevention t

Cum Laude on a 9.6/10.0 scale. Academic Excellence Scholarship award. Plant project conceptual design. Mass and heat transfer processes and balances. Equipment design.