Post by Master in Innovation in Food Science and Technology – Michele Ferrero

🎓 FROM THE FERRERO MASTER’S PROGRAM TO A CAREER IN THE INDUSTRY   In this brief interview, we get to know Yunuén Almaguer Almaguer, an alumna of the Master in Innovation in Food Science and Technology – Michele Ferrero. Her experience highlights the impact of the program on her career path, fostering her development and equipping her with the technical expertise and soft skills needed to thrive in a fast-paced, global business environment.   Just a few months after completing the Ferrero Master’s program, you are already working. Can you tell us about your current company and your role? Currently, I am developing my first business in the food innovation space, focused on chocolate and confectionery. During the Master’s program, I discovered a strong interest in this category, as it offers endless opportunities for creativity and innovation. I am working on launching a concept that combines product development, storytelling, and cultural expression through chocolate, with collections designed to deliver meaningful experiences. The goal is to build a concept that can scale over time, evolving from a local launch into a broader and more impactful brand. What specific skills did you gain from the Master’s program that are helping you in this new position? The Master’s program gave me a structured approach to innovation, allowing me to connect creativity with feasibility. I developed strong skills in product development, sensory analysis, and strategic thinking, which I now apply directly in building my concept. It also helped me understand how to create products with a clear narrative and purpose, which is essential for what I am developing. Additionally, being exposed to different methodologies and ways of thinking strengthened my ability to approach challenges from multiple perspectives. Has the Master’s program changed your perspective on your professional future? Yes, definitely. Beyond the technical knowledge, the experience of being abroad had a strong personal and professional impact on me. It not only provided me with new tools and perspectives to approach food innovation, but it also made me appreciate my country on a deeper level. I realized how much Mexico has to offer, from its diversity of fruits to its cacao production, which sometimes goes unnoticed. This realization became a key driver for my project. I am motivated by the idea of combining techniques and knowledge acquired abroad with local ingredients, creating something that feels both innovative and deeply rooted in my culture. In the end, the food industry is always about the consumer, and being able to offer something meaningful both for Mexican consumers and a broader audience is what drives me the most. It ultimately shifted my mindset, encouraging me to build a path where I can actively create and contribute to the industry.