Leandro Abrantes de Campos Abaurre

I created and managed a R&D project for producing reddish brown and red cocoa powders. I optimized unit operations, such as the Cocoa Alkalizer, Cocoa Powder Mixers (for cocoa lecithination), and Cocoa Bean Roasters. I developed proprietary raw material analysis methods to mitigate batch variation. I provided technical support to the Company's clients facing issues with the applications/uses of the Company's products, as well as technical training on the Company's products and processes for the Sales team.

I developed formulations and production processes for cocoa and coffee based food products. Those include sugar-free and functional products (with added nutraceuticals.) I developed chocolate substitutes, made from peanuts, Arabica coffee, plantains, açaí, coconut, etc. I assisted preparing the GMP Manual and conducting HACCP analysis in the Plant. I set up and structured the Quality Control (Q.C.) Lab. I created SOPs and work instructions for the Plant, also developing analysis methods for the Q.C. Lab.

I worked on obtaining SQF, HACCP, Kosher, and Halal certification for the Industrial Plant. I was responsible for production planning and control (PPC) in the industry, managing both labor and the necessary inputs for production based on sales forecasts. I also participated as an R&D analyst, assisting in the formulation and manufacturing of chocolate products.

5 year Bachelor's Degree