{"id":145988,"date":"2024-12-27T11:18:05","date_gmt":"2024-12-27T10:18:05","guid":{"rendered":"https:\/\/www.empackmadrid.com\/?p=145988"},"modified":"2024-12-30T12:31:37","modified_gmt":"2024-12-30T11:31:37","slug":"a-coffee-with-andrea-martinez-vela-rdi-department-at-vicky-foods","status":"publish","type":"post","link":"https:\/\/www.empackmadrid.com\/en\/2024\/12\/27\/a-coffee-with-andrea-martinez-vela-rdi-department-at-vicky-foods\/","title":{"rendered":"A coffee with… Andrea Martinez Vela, R+D+i Department at Vicky Foods"},"content":{"rendered":"\t\t
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A coffee with… Andrea Martinez Vela, R+D+i Department at Vicky Foods<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A chemistry graduate with an outstanding track record in various fields, including quality assurance and research. Currently, she is responsible for sustainable packaging at Vicky Foods<\/strong>, where she leads the control and characterisation of materials for food packaging, as well as the development of new sustainable materials.<\/p>\n

Previously, she worked at the Fundaci\u00f3n de Investigaci\u00f3n del Hospital General Universitario de Valencia<\/strong>, where she carried out pioneering research in synthesis and characterisation of bioinks for 3D Bioprinting, and analysis of the toxicity of materials. He also has extensive experience in chemical research in institutions such as AIMPLAS<\/strong> (Instituto Tecnol\u00f3gico del Pl\u00e1stico) and other renowned institutions, where he carried out innovative research projects and mastered a variety of analytical techniques.<\/p>\n

She has a solid academic background, including a Bachelor’s Degree in Chemistry, a Master’s Degree in Forensic Chemistry and a Master’s Degree in Clinical Analysis, backed by extensive additional training in relevant areas such as characterisation of food contact materials or traceability and evaluation of plastic recycling.<\/p>\n

Empack: Andrea, tell us a bit about your experience in R&D&I and how is a day for you at Vicky Foods?<\/strong><\/p>\n

Andrea:<\/strong> I have experience in R&D&I in several sectors. I started my career in research in the field of decarbonisation, developing several projects focused on the collection of CO2 so that it would not reach the atmosphere and thus help to reduce pollution, both from large industries and from the combustion of cars; in projects to make use of this collected CO2, such as the development of a reaction for obtaining polyurethanes without isocyanates from carbon dioxide and natural sources…<\/p>\n

Later I collaborated in research focused on the field of health, working on projects for the synthesis and obtaining of new photocurable bioinks in the wavelengths of the visible spectrum, for future use in 3D printers, together with cells, in the hope of being able to print organs or tissues and use them in transplants for example, thus improving healthcare and reducing waiting times.<\/p>\n

A year ago, I started working at Vicky Foods in the quality department in the group’s packaging management company, Vicky Foods Packaging Factory<\/strong>. The first thing I do when I arrive in the morning is to check all the incoming raw materials we have, collect samples of each of them and analyse them to see if the material can be used and meets our specifications, or if it has to be returned to the supplier. We check all the production lines, that the workers are complying with the rules established by the group, that they have not had any problems and if there have been any we register them and try to solve them, and then we propose corrective actions and preventive actions so that they do not happen again. We also review and register customer complaints and whenever possible, we go to the customer’s facilities to review the productions with the problematic packaging materials and to be able to see in situ where the faults are. In addition, we always have meetings, either internal with different departments to ensure the correct functioning of the group, or external, with different customers, suppliers, technological centres, to develop different lines of work, whether it be the development of new materials, improvement of current materials, updating of new regulations, etc.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Empack: After years of experience in this field, which projects have been the most challenging for you or which ones do you particularly remember and why?<\/strong><\/p>\n

Andrea:<\/strong> Some of the most challenging projects have been the change from multi-material packaging to mono-material packaging, since achieving the same characteristics that a packaging using different materials provided to achieve a longer shelf life of the food, for example, and obtaining the same shelf life with a packaging made of the same type of material has not been an easy task. We have had to develop different coatings or synthesise the materials by adding different molecules, spatial arrangements, in order to obtain properties that the material itself does not have. We are currently working on the development of a mono-material pouch that can withstand the high temperatures of the autoclave and that has good sealing conditions, as well as adjusting the production machines to the format that the new packaging will have, all of this together with the fact that this packaging is also consumed by children and the legislation on infant food is more restrictive.<\/p>\n

After months of study, tests and various changes to both the format and the production lines, we managed to launch food packaged in biodegradable materials onto the market. Shortly afterwards we had to withdraw this packaging because it was not well received by consumers, one of the main problems being the appearance of the new packaging, which was no longer as transparent as the original packaging and the food inside was not as visible. I should also mention that several projects are currently being developed to achieve, in biodegradable and compostable materials, the physical appearance of the original material.<\/p>\n

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Empack: Could you tell us 2 challenges that the food industry is currently facing in the field of sustainable packaging and its quality?<\/strong><\/p>\n

Andrea:<\/strong> Currently, following the presentation and approval of the European Regulation on packaging and packaging waste, and the entry into force in Spain in January 2025 of Royal Decree 1055\/2022 on packaging and packaging waste, there is a great investment in research in the field of packaging. One of the biggest challenges is the incorporation of recycled material in packaging for food use. The main problem is obtaining sufficient quality recycled material, at a reasonable price, to be able to incorporate it into packaging for food industry production, so lines are being developed to improve the recyclability of packaging, lines to analyse and ensure that this recycled material is suitable for food contact, lines to increase the quantity of material that is recycled, etc.<\/p>\n

In this area, another challenge that is also being faced today is the elimination of inks from packaging materials to improve their recyclability. Inks, either because of their composition, which when subjected to high temperatures can release toxic substances, or because of their colour, as dark colours cannot be separated in recycling plants, reduce the recyclability of packaging. In this respect, new technologies are being developed to eliminate the inks and recycle a higher quality material.<\/p>\n

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Empack: What do you think are the biggest advantages of having trade fairs like Empack for the food industry and the visibility of research in this particular sector?<\/strong><\/p>\n

Andrea:<\/strong> I think one of the biggest advantages of this kind of fairs is the visibility given to the sector, in a couple of days you are able to update and update yourself on trends, research and where the market is going, you always come back with new ideas to try or implement and several projects that you would like to try to develop. Another advantage is that it is easier to meet people in the sector at a national and even international level, thus favouring relationships, collaborations, projects…<\/p>\n

It is very important to give visibility to research, and this type of fair serves to link researchers with companies and thus be able to put into practice everything that has been studied and developed. Often during the day it is difficult to find time to keep up to date with all the research, so in this way in a short time you can learn about studies and success stories first hand.<\/p>\n

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Empack: And finally, the new generations are coming on strong. What advice would you give to those who are thinking of starting out in the world of research in general, and in the food industry in particular?<\/strong><\/p>\n

Andrea:<\/strong> My advice would be not to give up, that things that are worthwhile are not easy to achieve, but that with hard work, effort and commitment, things end up working out, and even if the expected result is not obtained, there is always a new opportunity. Don’t think that everything has already been invented, the world is constantly changing and we need to keep growing, innovating and learning, both as individuals and as a society.<\/p>\n

Research can often be frustrating, but many other times it can be exciting. It is very important to know how to manage your feelings, to be patient and not to want to get ahead of what is yet to come. You have to fail many times to achieve what you expect, and one of the most important things, at least it has been for me, has been to enjoy the whole journey, when things went well, and when they did not go so well, celebrate any achievement however small it may seem to you and learn from all situations, you can learn from everything. Enjoy when things go your way and learn when things don’t go so well.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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