Physicochemical Food Analyst and Technician - Laboratory of Quality Control
University of San Simon January 2012 - June 2014Physicochemical analysis in food: Determination of fatty acid profile, aflatoxins, alcohol content and methanol (chromatographic gas method) in alcoholic beverages, protein (Kjeldahl method), total sugars, reducing sugars (spectrophotometric method), acidity, pH, nitrite and chloride in meat and sausages. Moisture determination (gravimetric method), density (pycnometer method), dry matter extract, ether extract (gravimetric method), Peroxide oils index, iodine value index insoluble in water, raw milk fat (Gerber method), bromate, percentage of damaged grain, diameter and length, net weight and drained, vitamin C.
Microbiological Food Analyst and Technician - Laboratory of Quality Control
University of San Simon January 2012 - June 2014Microbiological analyzes in food: Isolation-cultivation-identification-maintenance for Total recount of aerobic Mesophile, Thermophile and Enterobacteries, total and fecal Coliform bacteria, Moulds and yeast, redactors Sulfites, Staphylococcus aureus, investigation of Salmonella and E. coli), interpretation of obtained results, preparation of cultivation medium, sampling of school breakfast in Bolivia, sampling performing in companies, conducting biological controls in the work environment, surfaces and operators. Member of committee of accreditation and quality assurance laboratory (ISO 17025). Making reports to the surveillance program of microbiological contaminants in the network of official food laboratories (RELOAA).