fbtechreview.comNOVEMBER-DECEMBER 20258in myVIEWI am a seasoned professional with more than 18 years of experience in research and development (R&D), specialising in food products and the application of food ingredients. Throughout my career, I have successfully led projects, development teams, and technology processes in the fields of biscuits, snacks, and cereals.I spent ten years working in the food industry in Brazil for Pandurata Alimentos, which encompasses renowned brands like Bauducco, Visconti, and Hershey's. My tenure included engagement in various R&D areas, such as process engineering. I led the raw material development team and spearheaded new product development, specialising as an expert in biscuit development.For the past eight years, I have been employed by Cerealto Foods, a Spanish-based company focused on the manufacturing of biscuits, cereals, snacks, and pasta. In this role, I have been instrumental in leading and managing large-scale projects aimed at evolving the biscuits portfolio. During this period, we have successfully launched over 50 products for various clients across the globe.My education is a Bachelor's degree in Business Administration from the University of São Paulo.I have a Master's degree in Food Engineering with a specialisation in New Product Development from the Maua Technological Institute.In my present capacity, I serve as the global head of process technology. This role entails overseeing teams located in different parts of the world, including Spain, Portugal and the United Kingdom. My responsibilities encompass managing and optimising various aspects of the company's process technology ensuring the efficient production of high-quality food products.My extensive experience, education, and track record of successfully leading projects and teams make me well-suited for the complex and dynamic world of food product development and process technology.The Concept of New Product DevelopmentOne must recognise that the concept of being a new product developer is a multifaceted endeavour; while universities equip aspiring professionals with comprehensive education, including scholarships, training, and access to prototype development in pilot plants, the transition to the professional world unveils an intricate reality. Each company adheres to its unique methodologies, objectives, infrastructure, personnel, leadership, and budgeting, making it imperative for new entrants to adapt to these distinct workplace dynamics to achieve corporate goals.Experience stands as a formidable asset in achieving these objectives, simultaneously facilitating personal growth and a less stressful professional journey. Drawing upon my 18-year international experience in the food industry, I emphasise its profound influence on expediting new product development (NPD) initiatives.A key tip is to understand the unrealistic expectation of coming up with a winning recipe on the first try; this approach can invariably lead to immense anxiety and frustration, particularly when the recipe requires days or even months of development and refinement. It is essential to understand that THE COMPLEX TASK OF THE NEW PRODUCT DEVELOPERBy Rafael Fernandez, Head of R&D, Biscuits Process Technology, Cerealto Siro FoodsRafael Fernandez
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