Camila Villarreal Cruz
About Me
My Path
Food unites people, to me it tells a story about a place, a person, a specific time. From a very young age I have been curious about the things that surrounded me, how were they made? how can we make it better? Is it helpful for people? and if so, how? And when it comes to food and new trends this curiosity intensifies. I like challenging myself, exploring what is around me; this motivated me to try new things, travel and adapt to new cultures, connect with people with different ideas and points of view.
Keep reading to find more about me and what I am passionate about.
Work Experience
My trajectory
Food Analysis Laboratory Assistant, LABOLAB
2018
Independently conducting physical-chemical analysis
Ensuring the long term stability of products
Preparing samples for microbiological analysis
Research Assistant, USFQ
2017
Preparing laboratory practices for transportation phenomena course
Managing online work
Grading the students’ tasks in transportation phenomena course
Project Manager, Universidade Estatal Paulista “Júlio de Mesquita Filho"
2016
Conducting product research and development
Preparing samples for physico-chemical analysis
Leading a team of three researchers
Logistics Trainee, La Ibérica
2011
Preparing raw material for meat-based products elaboration
Aid in packaging of meat-based products
Managing quality of the meat-based products elaboration
Skills
Laboratory Skills
Food Chemistry and microbiology laboratory skills
Research Skills
Science research skills
Statistical and Data processing Software Skills
Knowledge in R language to analyze process and plot data.
Education
Live and Learn
Master in Life Sciences: Food Nutrition and Health, Bern University of Applied Sciences
September 2018 - May 2020
Master Thesis: Comparison between the techno-functional properties of the plant-based beverages offered and Cow’s milk in the Swiss market
Grade: 5.5/6
B.Eng Food Engineering Undergraduate Studies, USFQ
August 2012 - December 2017
Thesis: Effect of Cooking Time of Pumpkin (Cucurbita máxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread (in Spanish)
Grade: 100/100
International Baccalaureate Diploma, Los Pinos High School.
August 2009 - June 2012
Language Proficiency
Cambridge Certificate of Advanced English (2012)
Cambridge First Certificate of English (2011)
Projects
Publications and Personal Projects
Comparison of physicochemical properties of commercial UHT treated plant-based beverages and bovine milk and - A discovery driven approach to reveal involved interactions
Publication Paper
Katrin A. Kopf-Bolanz, María Camila Villarreal Cruz, Barbara Walther, Dominik Guggisberg, Christoph Denkel
(In process of publication)
Effect of Cooking Time of Pumpkin (Cucurbita máxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread (in Spanish)
Publication Paper
Tasiguano, Bárbara L.; Villarreal, Camila; Schmiele, Marcio; Vernaza, Maria G.
Información Tecnológica
DOI: 10.4067/S0718-07642019000300167
https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-07642019000300167
Fruit Waste Management
International Internship Project
From the waste generated form a juice production project in Brazil. Take advantage of the bagasse to make a sub product. After some research, planning and testing a method to take advantage of the waste was developed. The resulting product could be used for infusions.
Take advantage of the onion production of a community and help them develop a new product to be sold in the market.
Community Project
We wanted to help a low income community to grow by helping them develop a new product with added value that can be sold in the market as an alternative to regular onion selling to generate more income to the village.
"To accept one's destiny really means to accept onself and to be true to oneself"
Romano Guardani
Extracurriculars
A compilation of my interest and personal activities that I am proud of
Spanish Teaching at Bern University
Help in the organization of a girl's and women's club
Social support to a disadvantaged community
Helping the Oncology department in Baca Ortiz Hospital
Teching in a disadvantaged community
Participation in Wold Youth Day
More About me
Languages
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Spanish - Native Speaker
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English - Advanced (C1)
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German - Intermediate (B2)
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French - Basic (A1)
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Portuguese - Basic (A1)
Conferences and Seminars
Beer and the Styles that Delight Consumers (2020 webinar)
Functional Foods and their Effect in Mental Health (2020 webinar)
NIZO Plant Protein Functionality Conference (2020 Online Conference)
IV International Congress of Investigation and Innovation in Engineering, Science and Food Technology (IICTA) (2018 Conference in Colombia)
Nutrient Substitution and Labeling (2017 Seminar in Quito)
Product Development Workshop for Disadvantaged Community (2016 Conference in Quito)
Manufacturing Good Practices and HACCP (2015 Seminar in Quito)
English Language Program with Trinity College of London (2009 London)
Courses
Introduction to Food & Health (2021 StanfordOnline)
Sustainable Food Security: The Value of Systems Thinking ( 2021 WageningenX)
Nutrition and Health: Food Safety (2021 WageningenX)