Pablo Coronel holds a doctorate in food science and has 20 years of experience as a process engineer and food scientist. Coronel makes it his mission to combine both roles in a seamless and structured way. His expertise includes process and product design and development, novel technologies and hygienic manufacturing.

Prior to joining CRB, Coronel worked internationally in Ecuador for Moderna Food Group and in the Netherlands for Unilever. At Aseptia Inc., a North Carolina-based producer of aseptic technologies for food preservation, Coronel was responsible for research and development, design, optimization and food safety, He has also served as production manager of an industrial bakery and engineered a large-scale expansion project that included formulation automation, production, quality control and maintenance.

Coronel is recognized by the Food and Drug Administration as a food safety process authority. A food safety process authority must have expert knowledge of thermal processing requirements for low-acid foods. Many processes conducted by the FDA require an authority to facilitate.

Coronel has been the recipient of seven industry awards in recent years.

Awards
-- Edison Awards, 2015 and 2016
-- Institute of Food Technologists, Industrial Scientist Award, 2015
-- North Carolina State University College of Agriculture and Life Sciences’ Department of Food, Bioprocessing and Nutrition Sciences, Outstanding Alumni Award, 2015
-- Institute of Food Technologists, Industrial Achievement Award (awarded to Aseptia Inc.), 2015
-- United States Department of Agriculture, Agricultural Research Service Technology Transfer Award, 2010
-- Institute of Food Technologists, Industrial Achievement Award (awarded to North Carolina State University), 2009
Professional Associations
-- Institute of Food Technologists
-- Institute of Food Thermal Process Specialists
-- Adjunct faculty at North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences