Paula V. Méndez

Paula V. Méndez has a diverse work experience. In 2023, they worked as a Quality Engineer at Mosa Meat and as a Cofounder and CEO at AgriCultura Celular España. Paula V. previously held a position as a Project Engineer at Jampi Glacier from 2021 to 2022. Paula also has experience as a Quality Engineer Intern at GIRALDO FOOD GROUP, where they were involved in quality control, document management, training, continuous improvement, process validation, and certification support. Additionally, they worked as a Research Intern at GAIKER Centro Tecnológico, focusing on the development and optimization of a nutraceutical based on food industry by-products. Paula V. also conducted clinical trials and enzymatic assays. Paula started their professional journey as a Consulting and Audit Intern at A. Mateos Amann & Associates Consulting in 2020.

Paula V. Méndez's education history is as follows:

From 2013 to 2016, they attended the Ministère de l'Éducation nationale et de la Jeunesse, where they obtained a Sciences Baccalauréat with a focus on Biology and natural sciences.

Paula V. then went on to pursue a Bachelor's Degree in Food Science and Technologies at the Universidad del País Vasco/Euskal Herriko Unibertsitatea from 2016 to 2020. Their field of study during this time was Tecnología y procesamiento de los alimentos.

In 2020, they enrolled at Ecole Supérieure d'Ingénieurs en Agroalimentaire de Bretagne atlantique (ESIAB) and will complete their Engineering Degree in Microbiology and Quality related to the Food Industry by 2022.

Paula also participated in a Course on Advanced Project Management at Centrale Lille in 2021, focusing on Organization Engineering.

In addition to their formal education, Paula has obtained additional certifications. Paula V. completed the course "Bases en prevención de riesgos laborales" at INRS France in December 2021. Paula V. also obtained an attestation for the "MOOC Gestion de Projet, Attestation session 18 Parcours Classique" from MOOC Gestion de Projet in December 2021.