First Master of Cuban Rum
He was born in 1951 within a working class family. His first studies were in schools of today´s Mayabeque province. He graduated from the University of Havana in 1976, and he began working in the Rum Factory of Santa Cruz that same year. He has worked in Quality Control and Research in gas chromatography, atomic absorption spectrophotometry, Sensory Evaluation and technology and production of rums and liqueurs. He has the status of Master of Cuban Rum since 2003 and as such he performs in the Rum Factory of Santa Cruz.
Possessing a technical scientific work both in the field of production and research, reflected in its category of Doctor of Food Science, he has published articles in national and international journals and has participated in 38 courses and postgraduate trainings.
His participation in 33 scientific events of national and international includes the presentation of 42 research papers, also participating systematically in the Forum of Science and Technology. He has tutored 19 Diploma papers, both mid-level and university. He is a professor in the Factory of Rum of Santa, a member of courts of thesis and he has provided advice to rum factories. He has taught academic conferences on science and technology in rum factories and universities.
As international experience, he has participated in work missions in 12 countries in America, Europe and Asia both in technical collaboration agreements, bottled rum supervisions, assessments of industrial facilities and marketing activities.
He has 20 scientific and technical achievements in industrial practice introduced duly certified covering the development of formulations of rums and liqueurs and technological aspects of the manufacturing process.
He is one of the authors of the analytical procedure of Sensory Evaluation of rums, brandies and alcohols, used for the sensory evaluation of completed rums, Alcohol A and Cane Brandy nationally and in the training guide of evaluation judges of rums, eau-de-vie and spirit of Cuba Ron Corporation SA. The Latin American Network of Evaluation of Sensory Properties of Foods recognized him as a pioneer of Sensory Evaluation in Cuba.
He is a founding member of the Technical Committee for Standardization (CTN) of Alcoholic Beverages and Sensory Evaluation. He has authored and / or coauthored 19 and 14 Company Standards National Standards and auditor of Resolution 135/01, which regulates the production technology of Cuban rum.
As technical Director of the Central Laboratory of Cuba Rum SA, he organized Proficiency Testing by Interlaboratory Comparisons, one of them of international character and all with the recognition of the National Body for Accreditation of the Republic of Cuba (ONARC), which allowed the respective accreditations according NC ISO 17025: 2006 and provided information to establish precision requirements to Standards Testing Methods of recent approval.
He is a member of the Association of Science and Technology Food of Cuba (ACTAC). Among the awards he has, he holds the distinction Pedro Marrero Aizpurúa of the Ministry of Food Industry of Creative Will and Seal October 8, the National Association for Innovation and Rationalization (ANIR) plus 32 other granted by Cuba Ron, the ANIR and the governments of the municipality of Santa Cruz del Norte and La Habana Province.
