Currently working for the U.S. Wheat Associates in Brazil, promoting the different types of U.S. wheat and their specific applications in the baking, pasta, and biscuit industries. Certified Wheat Milling Technologist by the Swiss Milling School, with a specialization in baking from the Richemont School. I have a long career in flour mills in Argentina, Spain, and Brazil, with experience in production, quality, and maintenance.