Juan-Pablo Campos
Fähigkeiten und Kenntnisse
Werdegang
Berufserfahrung von Juan-Pablo Campos
- 1 year and 3 months, Oct 2016 - Dec 2017
Process Engineer - Nestlé Germany
Nestlé – Germany
Optimization and validation of production process and circuits Lead the implementation of quality policies Process optimization of half production areas
- 10 years and 10 months, Mar 2007 - Dec 2017
Senior Research & Development Engineer - Nestlé R&D France
Nestlé - France
Cleaning in Place Expert (CIP Champion for Ice Cream) Hygienic Design Expert Mix Preparation Process Expert Engineer for technical assistance to markets, CAPEX approval, FAT visits Author of Manufacture Instructions and E-Learning Courses Speaker at workshops Engineer for Problem Solving & Task Force Certified DMAIC project leader
- 7 months, Jul 2011 - Jan 2012
Performance Improvement Coordinator - Nestlé Factory France
Nestlé – France
Performance Acceleration (PA) mission for improvement of mix preparation processes
- 3 months, Aug 2008 - Oct 2008
Performance Improvement Coordinator - Nestlé Factory Australia
Nestlé – Australia
Target setting mission for performance improvement of mixing area
- 3 months, Oct 2007 - Dec 2007
Engineering Project Manager - Nestlé Factory Chile
Nestlé – Chile
Mission to improve the performance of an ice cream filling line
- 3 years and 6 months, Aug 1997 - Jan 2001
Engineering Project Manager - Unilever Factory Ecuador
Unilever - Ecuador
Total Productive Maintenance (TPM) Coordinator Packaging Engineer
Ausbildung von Juan-Pablo Campos
- 2 years and 7 months, Oct 2002 - Apr 2005
Food Processing and Biotechnology
Technische Universität München / TU Munich
Master of Science (M.Sc.) degree in Food Technology and Biotechnology, Technical University of Munich, Campus Weihenstephan, Munich – Germany Graduate Thesis: Influence from Heat Conditions and High Pressure Homogenization on the stability from Pectin-Milk Protein systems
- 3 years and 10 months, Apr 1997 - Jan 2001
Food Technology and Processing
Escuela Superior Politecnica del Litoral
Engineer’s degree in Food Science, ESPOL Polytechnics University, Guayaquil – Ecuador Graduate Thesis: Theoretical and Practical Analysis of Freezing Velocity on lactose free ice cream
Sprachen
Spanish
C2 (Verhandlungssicher / Muttersprachlich)
German
C1 (Fließend)
English
C1 (Fließend)
French
C1 (Fließend)
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