Margarida Faísca

Experience

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  INIA

  Apr 2012 - Aug 2012

  Researcher

  "Research of chemical and sensory markers associated with the final fraction of distillations in wine spirits"Find sensory descriptors to characterize the final fraction of distillation and correlate those descriptors with the more abundant volatile compounds. Two white wine distillation tests were realized and the majority volatile compounds in the final distillation stage were quantified by GC-FID and identified by GC-MS, 2-phenylethanol, ethyl lactate, and furfural.

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  Companhia das Quintas - Quinta da Cova da Barca

  Aug 2013 - Sept 2013

  Intern

  Production of red wine: - Grapes reception- Maturation Control- Cellar works (density and temperature control, pressing, crushing, inoculation, manual dispensing of the must, topping wine, corrections (DAP and Sulfur) and cellar sanitation, blending and fining)- Laboratory tests (pH, free or available sulfur and total sulfur, volatile acidity and percent alcohol)

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  ManpowerGroup

  Nov 2013 - Jan 2014

  Telecommunications Operator - (Outbound)

  I was working at NOS (communication operator) outbound selling services, which purpose was to sell a communication plan (tv, internet, telephone), either by acquiring new customers or to upgrade their current plans.

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  Instituto Superior de Agronomia

  Feb 2014 - Aug 2014

  Researcher

  The main objective of this work was the development of formulations of low-calorie fillings for chocolate candies that have a positive impact on consumers health. This theme of Master’s Thesis, was developed within the QREN Project - I&DT Co-promotion 33880 “HealthyBombons”, in partnership with AJM Pastelarias, Lda. The fruit fillings were based on three types of fruit, pear (Pera Rocha), blueberries and green apple. Later, these fruit filling were compared with two commercial fruit fillings, raspberry and passionflower, produced by the company AJM Pastelarias, Lda. For the production of the fillings were used four types of ingredients with different features, gelling agents (rice flour or psyllium and inulin), chocolate, sweeteners and spices.• Developed a promising low calorie base formula for a commercial chocolate. Show less

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  Pempsis, E.T.T.U.

  May 2014 - Jul 2014

  Telecommunications Operator - (Outbound)

  I was working at NOS (communication operator) outbound selling services, which purpose was to sell a communication plan (tv, internet, telephone), either by acquiring new customers or to upgrade their current plans.

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  JMV Group | Borges Wines | Torrié Coffee

  Sept 2014 - Oct 2014

  Intern

  Production of red wine: - Density and temperature control, pressing, crushing, inoculation, manual dispensing of the must, topping wine, corrections (DAP and Sulfur) and cellar sanitation, blending and fining)- Laboratory tests (pH, free or available sulfur and total sulfur, volatile acidity and percent alcohol)White wine:- Density and temperature control, inoculation, corrections (DAP and Sulfur) and cellar sanitation- Laboratory tests (pH, free or available sulfur and total sulfur, volatile acidity and percent alcohol) Show less

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  Hubel Verde - Engenharia Agronómica

  Jan 2015 - Jun 2015

  Team leader

  My main tasks were to organize and daily guide a team of 50 to 80 people, whose main function during the campaign period was to pick raspberries. I had to explain them how to do their tasks and to check the quality of selection of the three types of fruit categories. I contacted with more than 4 nationalities, including Nepalese , Bulgarians , Ukrainians and Bangladeshis.

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  JMV Group | Borges Wines | Torrié Coffee

  Sept 2015 - Oct 2015

  Intern

  Production of red wine: - Density and temperature control, pressing, crushing, inoculation, manual dispensing of the must, topping wine, corrections (DAP and Sulfur) and cellar sanitation, blending and fining)- Laboratory tests (pH, free or available sulfur and total sulfur, volatile acidity and percent alcohol)White wine:- Density and temperature control, inoculation, corrections (DAP and Sulfur) and cellar sanitation- Laboratory tests (pH, free or available sulfur and total sulfur, volatile acidity and percent alcohol) Show less

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  Joshua´s Shoarma Grill

  Nov 2015 - Jan 2016

  Sub Manager

  Duties: shift management of the restaurant; achieve sales objectives, costs and HACCP; closing and confirm the cash; customer acceptance; training and team management; ensure compliance of service and quality standards and order products from suppliers.

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  Perfection Fresh Australia

  Jul 2016 - Jan 2021

  The mango season was the main focus, insuring that all the procedures/quality programs were in place in all the ripening sites that the company have, this also included training all the staff members. During that season give the required support to all the sites always complying with the Food Safety Standards.

  • Quality Assurance Coordinator

    Feb 2017 - Jan 2021

  • Quality Assurance Officer

    Jul 2016 - Feb 2017
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  HelloFresh

  Jan 2021 - now

  Food Safety and Quality Assurance Engineer