Pablo Coronel, PhD

Senior Fellow - Food Process & Food Safety

Raleigh, NC

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.

Although Coronel has participated in most aspects of innovative projects, he has an unwavering interest in scale-up. Coronel has repeatedly proven his ability to take simple, at-home kitchen processes and recipes and enlarge them so that they can be duplicated and produced on an industrial scale.

“I've always been inquisitive and curious in the field, keeping my eyes open for the latest trends and developments within food and beverage. I enjoy the challenge of working in an ever-evolving industry. I'm fortunate to be part of a great team that's helping to guide and support our clients in the design of safe, flexible and efficient facilities.”

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, so this is a high honor for Coronel, who earned the designation through appropriate education, rigorous training and extensive experience.

Coronel co-edited and co-authored the third edition of “Handbook of Aseptic Processing and Packaging.” In addition, he is the recipient of numerous industry awards.

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

Insights By Pablo

6 innovative food processing technologies

The food & beverage industry is in the midst of an evolution in food processing technologies. Manufacturers are trialing new products, feeding consumer demand for convenience and variety. Here we delve into the most important emerging food processing technologies.

Read More
A peanut roaster in a segregated area of a food manufacturing plant

Allergens in food manufacturing: Best practices in facility design

Proper facility layout and design can help reduce the risk of allergen contamination in a food manufacturing facility.

Read More
Microbial pathogens

Food recall guide for manufacturing and processing facilities

Even with the most stringent protocols and processes in place, food manufacturers still face the possibility of a food recall. But implementing the right controls and policies can help reduce the probability of having to take your product off the shelves.

Read More
safeguard food beverage processing amid covid-19

How food processors safeguard people & product amid COVID-19 pandemic

The COVID-19 pandemic has inserted massive complications into an already complex, highly networked ecosystem that carries food and drink from facility to front door. How do companies conduct business as usual during a pandemic and ensure anxious customers that their supply is plentiful and safe? How do food and beverage manufacturers safeguard their employees while remaining on schedule?

Read More
Aseptic Food Processing Soda Line

Ensuring product safety in aseptic food processing

Aseptic food processing can produce high-quality packaged goods that are shelf-stable for long periods. However, if not properly produced and packaged, aseptic foods can be dangerous to the consumer. Consider these six steps to ensure product safety.

Read More