Juliana García Chacón
About Juliana García Chacón
Juliana García Chacón is a Customer Success Specialist at the American Chemical Society, where she has worked since 2023. She holds a PhD in Food Science and Technology from the Universidad Nacional de Colombia and has extensive experience in sensory analysis and food science.
Work at American Chemical Society
Juliana García Chacón has been employed as a Customer Success Specialist at the American Chemical Society since 2023. In this role, she focuses on enhancing customer satisfaction and ensuring that clients receive optimal support and resources. Her position involves collaborating with various teams to address customer needs and improve service delivery.
Education and Expertise
Juliana García Chacón holds a PhD in Food Science and Technology from Universidad Nacional de Colombia, which she completed from 2019 to 2023. She also earned a Master’s Degree in Food Science and Technology from the same institution, studying from 2016 to 2017. Additionally, she obtained an Engineer’s Degree in Chemical Engineering from Universidad Nacional de Colombia, where she studied from 2010 to 2015. Her academic background is complemented by various visiting scholar experiences in Food Science at The Ohio State University, Universidad de Sevilla, and Università degli Studi di Messina.
Professional Background
Juliana García Chacón has a diverse professional background in food science and sensory analysis. Prior to her current role, she worked at Robertet Group as Coordinadora de Evaluación Sensorial y Proyectos Sabores from 2019 to 2020. She also served as a sensory analyst at Polyaromas S.A.S from 2018 to 2019. Her earlier experience includes multiple roles at Universidad Nacional de Colombia, where she worked as Investigadora en Química de Aromas y Análisis de Alimentos from 2015 to 2017 and as Asistente de Análisis Sensorial in 2016 and 2017.
Research and Contributions
Throughout her career, Juliana García Chacón has contributed to research in food science, particularly in the areas of aroma chemistry and sensory analysis. Her work at Universidad Nacional de Colombia involved significant research projects that advanced understanding in these fields. Her roles in various organizations have allowed her to apply her academic knowledge to practical applications in the food industry.