Work EXPERIENCES

Ricardin OREL,

Veterinarian, and

Zootechnic, MD.

Cell: 561-***-****

@: ad4p3t@r.postjobfree.com

Skills

-Quality control

-Food bacteriology

-Epidemiology

-Driving

-GPS

Language:

Frensh, Creole Haitian,

Spanish, English.

Focus:

Football, Music, Research

NB: all information is

justifiable.

March 2023: Mozard Roofing Company, Orlando, USA.

July 2023: Las Vegas restaurant, Boston Massachusetts, USA. Nov. 2011: Veterinary and Food Quality Control Laboratory. Ministry of Agriculture, Port-au-Prince, Haiti

Assistant Manager

March 2012: Human Society International (HSI)

Port-au-Prince, Haïti.

Head of epidemiological department.

STUDYS AND TRAINING

May 2023: P&A Roofing and Sheet Metal, Orlando, USA. Feb. 2024: living with Dementia: Impact on Individuals, Caregivers, Communities and Societies.

Sept. 2019: Master in Food Science and Engineering Universidad del BIO-BIO, Chile.

Nov. 2017: Course of "gestión integrada de Sistemas de Calidad e Inocuidad en la industria de Alimentos". Universidad del BIO-BIO, Chile.

June 2016: Seminar of OIE National Focal Points for Veterinary Laboratories, Buenos Aires, Argentina

March 2016: Guarantee of quality and biosecurity in veterinary diagnostics, CIRAD, Domaine de Duclos, Petit Bourg, Guadeloupe.

Nov. 2015: Laboratory administration and sustainability of food safety. Department of Agriculture USA, USDA, Port-au-Prince, Haiti.

Sept. 2015: City Development and Community Health, Ministry of Public Health, Port-au- Prince, Haiti.

Dec. 2014: Laboratory methods for rabies diagnostics. St Georges University, Granada June. 2013: Rabies Diagnostic Laboratory. CDC, Port-au-Prince, Haïti. Dec. 2013: Training in virology and food bacteriology. Tuskegee University, Alabama, USA.

Jul. 2011: Diploma in Veterinary Medicine and Zootechnics. Universidad Agraria de La Habana, Cuba

SKILLS

Pack Office (Word, Excel, PowerPoint …)

PUBLICATION

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical property, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts https://doi.org/10.1016/j.lwt.2020.109352

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