Esther Lopez

Food Engineer with experience in ingredient functionality evaluation, formulation optimization, pilot-scale validation, and data-driven process development within the food industry. Skilled in analyzing critical ingredient performance parameters, supporting raw material optimization strategies, evaluating technical feasibility, and implementing scientific methodologies to improve product functionality, cost efficiency, and manufacturing performance. Experienced in regulatory compliance, statistical analysis, and cross-functional collaboration across R&D and operations.

R&D Process Development Assistant - Gruma Division Tecnología

(2024-06)

• Coordinated pilot-scale and industrial trials, ensuring project objectives, quality standards, and food safety requirements were achieved.
• Participated in scaling processes from pilot plant to industrial level.
• Supported formulation adjustments and process optimization during pilot and industrial trials.
• Operated laboratory and pilot plant equipment to generate reliable data for product validation.
• Evaluated raw material performance during pilot and industrial trials to support formulation optimization.
• Applied analytical interpretation to identify critical ingredient-process interactions.
• Led data analysis and process optimization initiatives to improve consistency and manufacturing performance.
• Participated in experimental validation of formulation modifications.
• Supported technical evaluation of alternative raw materials to assess functionality, manufacturability, and formulation feasibility.

R&D Intern (Innovation & Product Development) - Miche Mix

(2024-01 - 2024-06)

• Evaluated ingredient functionality and performance across formulations to optimize product stability and sensory attributes.
• Conducted experimental trials to assess ingredient interactions and define critical formulation parameters.
• Generated technical data for formulation optimization and process decision-making.
• Supported ingredient validation through analytical and sensory performance evaluation.
• Contributed to technical documentation for formulation standardization and reproducibility.

Meat Science Laboratory Intern - Clark Meat Lab – Oregon State University

(2023-09 - 2023-12)

• Supported production and supervision of value-added meat products within a manufacturing environment.
• Applied HACCP systems and USDA regulatory standards to ensure food safety compliance.
• Coordinated personnel activities across processing operations.
• Supported maintenance coordination to ensure operational continuity and equipment performance.
• Worked within a multicultural and international environment, strengthening global communication skills.

Nutrition & Regulatory Affairs Intern - Sigma

(2023-03 - 2023-09)

• Supported technical evaluation of formulation and labeling compliance for ingredient-related product requirements.
• Collaborated with cross-functional stakeholders to assess regulatory feasibility of formulation adjustments.
• Supported ingredient-related technical assessments to evaluate formulation feasibility, regulatory compliance, and product optimization opportunities.

Bachelor's Degree - Food Engineering - Tecnológico de Monterrey (2020-01 - 2024-12)