Omar Herrera

- Participated in weekly research discussion meetings.
- Participated in the USDA Better Process Control School training course.
- Participate in Food Science club meetings and activities
- Participated in sensory panels
- Collaborated in hygienic design and equipment cleanliness testing.
- Participated as a class visitor in dairy product evaluation.
- Performed heat penetration testing and process development of acidified foods.

-Supervision in packaging, processing and marketing areas

-HACCP plan supervision

-Supervision of product quality both as raw material and finished product

Work activities and theoretical activities were carried out in related classes divided into 4 general areas:
-Agribusiness: Cost management, marketing and agricultural administration.
-Agronomy: Plant and Animal Production: Ornamental Production and Plant Propagation, Fruit Production, Grain and Seed Production, Beef Cattle, Dairy Cattle, Poultry (Egg and Poultry Production), Aquaculture (Tilapia Production).
Soil Analysis, Soil Conservation, Agricultural Machinery, Irrigation Systems, Extensive and Intensive Livestock, Plant Protection (Use of Agrochemicals), Biotechnology, Molecular Diagnostics.
-Environment: Forest and plantation management, Topography and Geographic Information Systems. Agro-ecological production systems, Renewable Energies (Wind Energy project).
-Food Science and Technology: Physicochemical, Sensory, Microbiological Analysis in Dairy, Meat, Beekeeping, Beverages, Jellies, Jams, Seeds, Concentrates for animal consumption. Participation and knowledge in Meat processing plant in the creation of sausages, meat cuts, etc. Dairy processing plant in the creation of yogurts, ice cream, cheese, fluid milk processing and flavored milk (strawberry, vanilla, chocolate). Production of animal feed such as concentrates. Fruit and vegetable plant in the elaboration of drinks, jellies, jams, marmalades, pickles. Post-harvest plant in the creation of Salads. Beekeeping Plant in the creation of honey. Participation and knowledge in the creation of HACCP plan, Knowledge in the creation of New Product Development (DNP).