Pablo obtained his PhD in Food Science from NC State University, and has worked in several functions in the industry: R&D, process development, operations, and as Food Safety manager. Pablo joined CRB in 2016 and has been an integral part of the services that CRB can offer. He acts as thermal process authority for Low Acid and Acidified foods, and as food safety consultant to ensure that companies comply with all the requirements by FDA and USDA.
