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About
María Gabriela García
María Gabriela García is a chemical engineer specializing in quality, process improvement, and applied water and food systems. She currently serves as Quality, Process, and Inventory Coordinator at Acqua Fontana C.A., where she plans and coordinates quality inspections for water dispensing equipment, supports maintenance procedures, and develops internal training programs for staff. Previously, she led client-facing water quality analysis and designed point-of-entry filtration solutions tailored to water chemistry results.
Alongside her industry work, María has academic and research experience at Universidad Simón Bolívar, including serving as a Research Assistant in the university’s Sensory Evaluation Lab, where she supported sensory evaluation classes, developed instructional materials for sensory analysis software, and contributed to lab operations and inventory systems.
She also brings strong science communication skills as a freelance technical writer and operations assistant for BAKERpedia, where she authors technical articles and educational resources and helps organize webinars for industry audiences.
Her academic background includes a Chemical Engineering degree and a postgraduate specialization in Evaluation and Quality Control in the Food Industry, plus a certificate in Chocolate Science and Technology. Her research and project work span both environmental and food innovation, including biochar-based heavy metal removal from water and a postgraduate thesis focused on reformulating chocolate-nut spreads by substituting palm oil with avocado oil oleogels.
On top of this, she is currently pursuing a Master’s in Food Science and is a research assistant in a Food Analysis lab at her university.
