Milk Derivatives
Itaperuna-RJ, Leite Glória:
Capacity increase and new product - development and implementation of Glória TP Condensed Milk Production Unit (Tetra Pak) project. Project marked by innovative solutions with elimination of complexities and breaking paradigms in the handling of non-Newtonian viscous liquid, pumping, CIP cleaning system and especially innovative solution for lactose crystallization tanks, eliminating complexities of conventional technology. Start up of the Unit without problems or loss of production batches.
Itapetinga-BA, Leite Glória:
Capacity increase – development and coordination of a falling film Evaporator implementation project for Milk Concentration.
Itaperuna-RJ, Gloria Condensed Milk:
Development of the process and implementation of the project to improve the tasting note of condensed milk, giving it a smooth texture, micro crystallization.
Fleischmann Royal Nabisco:
Project development and work coordination of:
implementation of a modern UHT Tetra Pak plant for the production of chocolate milk, milk cream and Longa Vida milk, Glória brand – Gov. Valadares-MG.
Installation of Boiler 10 t/h - 15bar including complete boiler room, steam network and condensate return/treatment. Highlight for the solutions of a well-balanced and innovative project in favor of having as little structures as possible and ensuring an absolutely clean environment, white floor – Itapetinga-BA.
Implementation of a sterilization unit (TREU autoclave) for Milk Cream in cans – Itapetinga-BA.
Fleischmann Royal Nabisco, Kraft Foods (now Mondelēz) Cerqueira César-SP, Milk and Derivatives:
Capacity increase and introduction of new post-acquisition production processes. Complete redesign of the Unit, with emphasis on process and utility installations. Transformation of a truncated layout and complicated logistics into a harmonized plant, with linear and unobstructed circulation routes ensuring visibility for supervision and logical flow of production flow always towards the finished product warehouse.
High standard design and execution of utility, process and electrical distribution beds.
Cerqueira César, Gloria Milk Cream:
Development of the process and implementation of the project to solve the product defect, internal stain of the can
Royal Dairy Cup:
implementation of a UHT Tetra Pak plant, long life milk - Project development and execution of the electromechanical installation with support for commissioning and post start up follow-up – Realeza-MG
Da Matta Products:
Development of a project to prepare the Unit to receive a UHT Tetra Pak plant, a milk reception system and a CIP cleaning system – Miradouro-MG.
Pharmaceuticals
Chemisynthesis, Ind. Chemical-pharmaceutical:
Development of a capacity expansion project, from the development of layouts, equipment specifications, instrumentation and control, design of a complete piping system, metallic structures, chemical reactor and a complete park of storage tanks for flammable solvents for the Industrial Unit from Jacarepaguá-RJ.
Oil
PETROBRAS RPSE (Campos Basin):
Responsible for basic engineering projects for oil and gas production plants on the offshore oil platform SS-06, replacing the Central Enchova Platform 1 (PCE-1), US$ 0.5Bi destroyed in a fire in 1988. Use of a triangular well drilling rig, eight times smaller in terms of available area when compared to PCE-1. Restoration of the production volume through the SS-06 platform, maintaining the operation during the 90's, transferring it to another production field.
Biological Yeast
Petrópolis-RJ, Fermento Fleischmann:
Microbiological contamination problem solution - development and implementation of process piping system design, using efficient CIP system and mixing proof system (use of mix proof valves), total elimination of dead spots or difficult to clean, ensuring ideal condition of cleaning and sanitizing.
Cookies
Piracicaba-SP, Nabisco Biscuits:
Expansion and New Technology - Development and coordination of the implementation of a production line for sandwich cookies (trakinas), using Cookie Capper technology (Machine Builders and Mondomix), breaking paradigms of the manufacturers themselves without giving in to pressure to change the formulation of the trakinas filling. Managing to stabilize the process e produce 30% above the conventional target.
Fruit Juices : Concentrated and Ready to Drink
Aracati-CE, Maguary Juice:
Capacity increase – development and coordination of a falling film evaporator implementation project for Cashew Juice Concentration.
Araguari-MG, Maguary Juice:
Capacity increase – development and coordination of the project to implement a filling room for a Krones Filling Machine with a modified surface system, introduction of PET packaging.
Chocolates
Curitiba-PR, Chocolates Lacta /Kraft Foods:
Transfer of Factory from São Paulo, completed in 2003, responsible for a representative part of the implementation of the Chocolate Unit in Curitiba.
Curitiba-PR, Chocolates Lacta / Kraft Foods, 2007 – 2009:
Development and implementation of the Chocolate Expansion Project (R$ 100 MM), in Curitiba, highlighting the wide range of opportunities, optimizing the use of capital, reducing complexity and gaining scale, in addition to challenges posed internally for transformations in the production process and new technologies successfully implemented, boosting an additional return on investment of around 20%. The capacity gain of 30% above the target made it possible, after the first year of operation, to make Curitiba the largest Kraft Foods chocolate factory in the world.
Vitoria de Santo Antão Project-PE
The best example of the application of many of these concepts was
a recent major project (2009-2011) while Engineering Manager at
Kraft Foods (currently Mondelēz), the Vitória de Santo Antão-PE
project. A R$110MM Greenfield, template for a large
Kraft Foods industrial site in the Northeast to produce Chocolates
(Lacta), Powdered Beverage (Tang) and Biscuits (Nabisco).
Based on economic-environmental sustainability, obtaining
LEED Silver certification from the USGBC. It has become a global
reference for Kraft Foods / Mondelēz due to the application of
a highly sustainable concept and built with creative solutions
and, mainly, high energy efficiency, achieving an exceptional
cost-benefit ratio.
Aerial photo of the Vitória de Santo Antão Unit:
Development of Cocoa Fermentation and Drying Process
Cocos-BA, Santa Colomba Agropecuária 2018–2022:
Development of process and implementation of plant for cocoa reception, fermentation, and drying. Challenge of developing premium cocoa with traceability of origin and fermentation carried out in sanitary equipment, with monitoring and management of environmental conditions. Investment of R$ 2 million.
Process Development and Project Management – Enteral Food Industry
Curitiba-PR, Prodiet Medical Nutrition 2019–2026:
Development of process and implementation of an autoclaved liquid enteral food plant. Challenge of making the operation viable within a limited space, including all the utilities required to comply with strict control and production standards. Investment of R$ 32 million.
