Alright – so today we’ve got the honor of introducing you to Christian Mercado Acevedo. We think you’ll enjoy our conversation, we’ve shared it below.
Christian, thanks for taking the time to share your stories with us today Going back to the beginning – how did you come up with the idea in the first place?
The Food Engineer started as a personal blog to document my personal food journey. The name came about by combining my industrial engineering background with my newly found love for all things food. I didn’t even know food engineering was an actual profession! Five years later, I decided to pursue graduate studies in food science, specializing in beer. This is where I noticed a lack of science-based information in fermented foods and drinks content for the Spanish-speaking population. As I was learning about beer, wine, and spirits, I stared recording myself to have a repository of knowledge. This led to inviting guests that specialized in areas I was studying. Since then, I’ve focused on showcasing experts in different fields such as: cheese, wine, packaging, mead, etc.
While my area of specialty is mainly beer, I’m able to serve as a knowledge integrator in the food science space. There are many people trying to start a brand or looking to expand their production, and lack access to reliable knowledge sources. This is where my podcast has the most impact. I’ve been able to recommend literature to restaurant owners and brewers, write about the intersection of engineering and food science, and develop new products.
Christian, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I have a background in industrial engineering and technology consulting. For over 12 years I’ve specialized in problem solving in fast-paced work environments where communications skills are critical for success. In 2021, I earned a Master of Food Science at Cornell University, where I had the opportunity to specialized in beer analysis and the production of fermented beverages. Following this I started Caldamentum, my consulting practice where I help develop and improve products and processes in the Food and Beverages (i.e., F&B) space. My offerings also include technical writing and translations to Spanish. As companies look to expand their footprint to the Spanish-speaking market, it is imperative to ensure their content is technically sound. This is where I come in.
Furthermore, I write industry articles and insights that range from describing product categories to DEI (i.e., Diversity, Equity, and Inclusion). I co-lead the Master Brewer’s Association of the Americas (MBAA) DEI committee, where I’ve also served as editor of their DEI Perspectives (a series of papers about DEI in the beer industry). This is a volunteer position where I get to help educate the professional brewing community about the challenges faced by diverse individuals and how to mitigate those. This is something I’m passionate about.
The Food Engineer Podcast is a repository of learned lessons and conversations with professionals of the F&B industry. Caldamentum is the consulting side of business. But these aren’t mutually exclusive. Companies looking to reach the fermented food and drinks niche can place their products and advertise in my podcast.
What do you think is the goal or mission that drives your creative journey?
My goal is to educate and to foster a professional environment that pushes the boundaries of food and beverage production. While I have the utmost respect for recipes passed down through generations, the F&B space is fast moving and requires constant refinement. I have focused my podcast in the Spanish-speaking community because I believe there are great fermented products across the Spanish-speaking world that ought to have a seat on the table with the biggest players. I hope that the hours of research and work that I’ve invested to translate science-based resources will help start a robust fermented foods and drinks market. This is vital to increase resiliency in times of hardship of supply chain disruptions.
Are there any resources you wish you knew about earlier in your creative journey?
Professional associations are a trove of knowledge. If you want to grow within a given market, find a guild or group and you’ll quickly find yourself avoiding costly mistakes. Also, cutting-edge scientific research is often kept behind paywalls. Your local library or university are likely able to retrieve those research papers for you at no cost.
Contact Info:
- Website: www.christianmercado.info
- Instagram: @thefoodengineerpodcast
- Facebook: Facebook.com/thefoodengineerpodcast
- Linkedin: https://www.linkedin.com/in/christian-mercado-acevedo/
- Twitter: @foodengineerpod
- Youtube: https://www.youtube.com/channel/UCtbAbqFwxUx6B3-DKHKkzZQ
- Other: You can find The Food Engineer Podcast on all major podcast platforms
Image Credits
Blue suit photo by Karena Dixon
Main photo by Ailis Cline