Career focused on international trade and expanding new markets in the FMCG food sector. Focusing on Europe, Central Asia, North Africa, and the Middle East. With a period of 10 months of rotation in the main departments of Sales, Marketing, Finance, and R+D+i obtaining a 360º vision of the functioning of a large multinational.
In parallel, I teach occasional classes at the university regarding sustainability in the fisheries and aquaculture sector and its geopolitics and influence at a global level.
Founder of Mola Oceans, star-up developed during my time at IE Business School, where apart from holding an honors degree in this subject, I won two awards in the Venture lab. Best company of the MIM and the most sustainable company of IE 2020. As well as the best Start-up of the Polytechnic University of Valencia in the year 2022. I also had the honor of giving a lecture before the Patent and Trademark Department of the European Union.
Career in Marine Sciences at the Catholic University of Valencia, where I was a class delegate. Where I developed the design and exploitation process of a fish farm in Kenya to allow access to quality protein to the local population to alleviate malnutrition and empower women in the community (a project aimed at promoting employability among rural women).
Internship in Bottom or Beach Cultured Oysters. Learning areas:
-Production and maintenance of Oysters.
-Quality control and data analysis.
-Oyster hatchery and nursery
-Management of Oyster value change.
-Oyster processing and value-added production.
Working environment:
- I work with people with few resources and a multiethnic background. (mainly immigrants from Eastern European countries, most of them lacked knowledge of English).
It was a very enriching experience because of their kindness. It taught me to work in a team despite strong language barriers.
Daily work entirely in English.
Internship in Eel aquaculture. Learning areas:
-Eel fattening process
-Monitoring and control of physicochemical parameters.
-Detection and treatment of pathologies.
-Eel acclimatization process.
-Management of Eel value change.
-Eal processing and value-added production.
Working environment:
- I work with people with few resources from the towns of the Valencian Community.
Internship in Suspended Tray Cultured Oysters. Learning areas: -Production and maintenance of Oysters. -Quality control and data analysis. -Management of Oyster value change. -Oyster processing and value-added production. -Oyster distribution at points of sale and consumption promotion. Working environment: - I work with people with few resources and a multiethnic background. (mainly immigrants from Latin American countries) |
Co-founder of Mola Oceans, a start-up that aims to clean plastic from the oceans while collecting data related to the environment.
My Main tasks:
-Study of current and tidal history for the detection of plastic agglomeration points by data analysis.
-Design of sensor systems for data collection and subsequent data analysis. Comparison of data obtained with historical and statistical data for the development of hypotheses and subsequent formulation and implementation of projects for the recovery of biodiversity and sustainability.
-Equipment coordination, Marine design, Software, Sensorics and Marketing.
-Search for strategic partners. Search for financing. And promotion of the project through talks. Speaker in universities and the European Union.
Awards:
IE University:
Best start-up of the MIM. 2020
The first price of the most sustainable start-up of the IE uUniversity2020.
Polytechnic University of Valencia:
Second-best university start-up.
European Union:
Guest speaker at the Patent and Trademark Office of the European Union. EUIPO.
The most intense period of work was the first year during university and the summer. Afterward, when I worked in the Nueva Pescanova Group, I divided my afternoons after work, weekends, and holidays, which I took specifically to present the project to innovation competitions.
Alevín Graduate Program
(Immersive learning period where I spent an average of just over a month in each of the departments. Time varies per department.)
-International Sales department. Monitoring of commercial operations and value chain efficiency in Eastern Europe North Africa and Middle East countries. Development of the Middle East Pescanova Expansion project. Culminating with the construction and commissioning of the @Gulfood 2022 (Dubai). As a commercial representative of Pescanova.
-Commercial Retail Spain. Planning and implementation on the grounds of the Seafood Christmas Campaign 2021. Focus of the campaign on the sustainability of the sector and the added value of seafood products.
-Shopper Marketing. Study of the dynamics of seafood consumption in Europe. Using data analysis tools based on the main consumption databases @Kantar, @IRI, and @Mintel.Development of reports based on the information analyzed. Document, the post-Christmas situation of seafood consumption for the 2021 Christmas season and prospects for the Lent and Easter season.
-HoReCa sales departement. In-depth understanding of aquatic food processing and value-added production in the Spanish HoReCa market.
- Wholesale Sales department. Seafood value chain management of the main seafood markets of Spain. In-depth understanding of aquatic food processing and value-added production in the Spanish Wholesale market.
-Bouzas Deep-sea fish market (Vigo). Field work as auction assistance and value change management. Quality and sustainability process learning in deep-sea market products.Monkfish, hake, swordfish and mako. I also work with turbot from aquaculture.
- Financial Department. Planning of the operating budget of the aquaculture, fisheries, and research departments.
- International marketing. Carrying out market studies, preparation, shipment, and monitoring of samples to Europe, America, and MENA. Collaboration in the preparation of @Seafood Expo 2022. Support during the development of the fair.
-R&D. Learning the main processes of generating added value from seafood products focusing on sustainability, value change efficiency, and waste reduction. Visiting and learning period in seafood cookers, Surimi factories, breaded factories, desalting cod factories, and factories of cephalopod products. One week stay per factory and process.
Working environment:
The working environment was multidisciplinary. Stays between Vigo and Madrid. As well as periods of travel throughout Spain and the United Arab Emirates. During the training period, I accompanied the manager of each of the departments where I was on rotation on a day-to-day basis. In this way, I learned in depth about the business.
Daily work is entirely in English and Spanish.
Planning, development and implementation of the new White Label department. - Development of a Europe-wide study on the situation of seafood products in private labels. Using data analysis of data sources and cross-checking with field trips. -Study and creation of a report on sustainability trends in seafood products. -Studies and contact of the main sustainability labels in the seafood world. MSC and ASC. -Creation of a catalog of white-label products according to the capacities of the Nueva Pescanova group and market trends. Direct contact with the manufacturers of value-added products for the development of this catalog. Both in Spain and in the origins: -Ecuador and Nicaragua for whole Litopenaeus vannamei production. -Guatemala for peeled and value-added Litopenaeus vannamei and Pleoticus muelleri products. -Peru for Dosidicus gigas and Coryphaena hippurus products. - Argentina for Pleoticus uelleri , Illex rgentinus and Merluccius hubbsi. - Namibia for Merluccius capensis. -Mozambique for wild prawns. -Spain for breaded products and Surimi. -Planning of customer acquisition processes and initiation of negotiations. -Planning, contact and development of the Nueva Pescanova stand at the PLMA private label fair in Amsterdam. -Attendance at the PLMA fair in Amsterdam, Seafood Expo Barcelona, and Conxemar Vigo. -Teamwork for the development of the flowchart of the new private label department. Working environment: This period is marked by teamwork. This teamwork was largely based on remote teams, as the work was carried out with teams from Latin America, Africa, and Vigo. It should be emphasized that as a new department, the culture of the department revolves around knowledge sharing and continuous improvement. Daily work is entirely in English and Spanish. |
International Key account manager for Northern Europe and Scandinavia. • Building effective relationships with the clients transferred to my geographic area. Which are the main seafood distributors in their respective countries: Belgium, Holland, Germany, Austria, Switzerland, UK, Denmark and Norway. • Coordination of the Teams in the production origins for the maintenance of the value and supply chain for my orders. Countries where I supply seafood products and with whom I have worked regularly: o America: Argentina, Uruguay, Peru, Ecuador, Nicaragua, Guatemala and Cuba. o Africa: Angola, Namibia and Mozambique. o Asia: India. • Planning and implementation of weekly and monthly estimates of seafood product demand for northern Europe and Escandinavia. Based on data analysis. • Performance account management in my geographic area of influence. Approximately 9 million profit per year and development of a strategic plan to generate a 10% increase in sales. This position is the culmination of years of work in the foreign trade department. • Working remotely as part of a team. Vigo, America, Africa, and India. • Building effective relationships with clients • Multi-disciplinary and multi-ethical environment. Daily work is entirely in English and Spanish. |
Spanish native language.
English Bilingual.
French low level
Russian low level.
Professional level of use of the office package.
Use of market research databases, Kantar, Mintel, and Iri.
Use of the Salesforce platform at a professional level.
Knowledge of R, Matlab, and ArcGis.