Food Engineer with specialized experience in food safety, thermal processing, and quality assurance systems.
Fernanda has worked on the design and validation of thermal processes for low acid and acidified foods, in compliance with FDA regulations (21 CFR 113 and 114), FSMA, and HACCP requirements.
Her expertise includes conducting heat penetration and temperature distribution studies, evaluating aseptic systems, and supporting third-party audits. She is also a certified PCQI and has completed advanced training in Juice HACCP, hygienic design (EHEDG), and food labeling.
Posted in Who’s Who at EAS.