Sergio is an example of hard work and dedication.  He is originally from Ecuador and came to the US in his early 20's to pursue an Education in the Agricultural field.  Sergio worked his way through College while working at a local dairy farm, milking cows and various other responsibilities. In 1990 he received his Dairy Herdsman certificate, and in 1995 Sergio graduated from Utah State University with a Bachelor of Science Degree in Agriculture with two minors in Food Science and General Agriculture.  While in college, he worked with the Nutrition and Food Science department in producing the Utah famous, "Aggie-ice cream". 

       After graduation, Sergio decided to pursue a Masters Degree in the Food Science field at CalPoly University in San Luis Obispo, California.  Here, he began working for the DPTC, Dairy Products Technology Center, the Universities Nutrition and food science department, where he pasteurized, processed and packaged milk.  They produced a variety of flavors of ice cream.  Sergio was able to perform standard plate counts, and also analyzed the fat and protein content in dairy products.  He gained experience in training employees using the Kjeldahl equipment.   One of his favorite activities here was assisting in the development of a new low fat cheesecake product. Sergio completed 25 credits towards a Masters Degree, but decided to accept a job offer further south in Downy, California. 

       Sergio worked as a Plant Manager of Frentano Cheese for two years.  Here he was able to observe and advise in the construction of this small cheese plant, and in the ordering of the equipment.  He supervised all plant employees while producing around 5,000lb of cheese daily.  In 1998 he was hired at Concord Marketing, a cheese plant in Moonachie, NJ.  Sergio moved his wife and three small children across the country for this opportunity.  At Concord, Sergio was a Production Manager who supervised all employees in the mozzarella department.  Sergio was responsible for the culturing, coagulation, and ripening of the cheese.  Concord Marketing produced around 100,000 lbs of Italian cheeses daily.  When Concord Marketing, went out of business Sergio found employment at Arthur Schuman Inc., in Fairfield New Jersey. At Arthur Schuman, Sergio was able to gain experience in the cutting, shredding, and packaging of a variety of imported cheeses.  This afforded him a look at a different side of the cheese industry.  Here, Sergio organized and trained employees in the use of HACCP and GMP sanitation processes.

      When Sergio was offered a higher position at ConAgra, he once again moved his family that now consisted of his wife and four children to Pennsylvania.  At Con Agra, Beatrice Cheese, Sergio Managed the cheese department and made decisions regarding the effectiveness of production, quality control, company policies, and strategies. Sergio worked hard here and enjoyed the job, however in 2001 ConAgra sold Beatrice Cheese to Saputo Cheese, and once again, Sergio was looking for another opportunity. Sergio was blessed to find a position at Quality Chekd Dairies, a dairy cooperative, based in Illinois. 

      Quality Chekd offered Sergio a whole new prospective in the dairy processing field.  He had the privilege to meet and conference with many successful professionals in the Dairy and Food Processing Industry.  At Quality Chekd Sergio found his "niche" in the industry.  He began training and offering support and advice to Latin American Companies.  Sergio was responsible for seven company accounts in Latin America.  He helped each plant achieve excellence in every aspect of modern dairy management: HACCP, GMP, and HTST, processing and distribution, operating cost analysis, product loss control, nutrition labeling, new product formulation, bio-security, and crisis management. Sergio was responsible to conduct audits, and then draw up Action Item plans to help employees target their efforts to improve their audit scores. These audits were part of a HACCP Certification Program developed by Quality Chekd.  Sergio worked with each company in supporting and implementing, in each plant that was ready, an equipment verification program along with this HACCP Certification Process. Sergio worked with Company Management and Owners in setting goals for their companies.  Another big project that Sergio undertook, was setting up a Laboratory program in Latin America where members could send samples to be tested and compared. He worked with the companies to decide which samples were important to take and what tests should be conducted.

    Now, after seventeen years working in the Dairy and Food processing Industry (and with a family currently consisting of a wife and eight children), Sergio has decided to start his own Consulting Business, Q.E.D, LLC, Quality  Efficiency  Delivery.  Clients of QED receive training and support in the GMP and HACCP programs, product protection, safety and recall programs, laboratory and testing procedures, pasteurization equipment and processes, and sanitation procedures.  Dairy Companies receive assistance with FDA regulations and our Latin American Companies will receive assistance in acquiring certification to export their products to the US.

       There is no doubt that Sergio has the experience, dedication and educational skills necessary to succeed in this endeavor.  He is excited to meet new professionals within the industry.  You may see him at Dairy events as he is actively involved in nonprofit organizations that support the Dairy and Food Processing Industry. Sergio loves his job and brings a rich background to any company.  He is endeavoring to improve production....worldwide.