Miguel Galdós Tanguis, a native of Peru, and resident of Chile for the past twenty years, Miguel graduated with honors from the Universidad Mayor in Santiago-Chile in January 2000. He holds the degree of Agricultural Engineer, with a mention in Agribusiness.
His professional life started in the wheat/bread chain working as a Marketing Specialist and after as Regional Director Assistant for US Wheat Associates in South America. After different specializations in International Institutions where he increased his knowledge of Baking, Milling, Sales, Marketing Strategies and relation with work teams, he took as his personal goal to improve the actual conditions and characteristics of the baking industry in the region by increasing the knowledge of science and technology, and promote the correct use of enzimes to achieve excellent baking results low protein flour instead of the high price/protein flour actually used by the main part of the regional baking industry.
With more than 10 years in the wheat/bread chain, Miguel have traveled through all Latin America giving service and working with he major part of the milling and baking industry sharing his experience and knowledge with the only goal of increase bread consumption by increasing quality and decrease costs in countries were the bread consumption is under the minimum ecommendation of the World Health Organization.
Today, Miguel is Director of Galdos Consulting Ltda, company that represents in Latin America Research Products Company and Engrain, companies dedicated to production and commercialization of first class enzyme technology for wheat flours contributing in this way to the optimize use of wheat for the production of baking flours.
