About Lígia

Food Scientist from USP (University of São Paulo), with a postgraduate degree in Strategic Packaging Management (ESPM) and PMP certification (PMI). Specialist in Innovation in Food and Beverages, with 20 years of experience in the FMCG (Fast Moving Consumer Goods) sector. Has held executive roles in Operations, Quality, Engineering, and R&D at multinational companies such as Cargill, Coca-Cola FEMSA, and Danone, in Brazil, Argentina, and Mexico. Has dedicated a significant portion of her career to understanding consumers and developing products and services through various innovation models and project execution strategies. Led the launch of numerous products now available on retail shelves and consumers’ tables. In 2019, participated in a research journey on CPG trends in California and specialized in fermented foods at Sterling College (VT, USA). Speaker at various scientific and innovation events, including USP symposiums, Hacktown, and FISA (Food Ingredients South America). Recently published articles on plant-based foods and alternative proteins in USP magazine and the newspaper O Estado de São Paulo. Certified sommelier from EAS (Escuela Argentina de Sommeliers) in Buenos Aires, Argentina, and CETT – UB (Barcelona School of Tourism, Hospitality and Gastronomy – Universitat de Barcelona, Spain). Researcher, food business enthusiast, and founder of Fair Food Consulting.