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The act of eating is no longer just a simple activity, it has become a complex sensory experience that has evolved together with diners, who are currently more informed and seek to know the market and the origin of the products. Therefore, Expoalimentaria is committed to educating in the art of tasting and pairing various products of the fair.
Expert tasters are responsible for guiding the audience in the process of tasting through the senses and discover the characteristics of products such as olive oil, wine, pisco, coffee, cocoa, among others, and thus, pairing the food with the perfect drink.
Meet the tasters who participated in the last edition of the fair:
Sommelier and Pisco Specialist. He was a professor at the
University of Piura and Universidad del Pacífico. Currently, he is
a professor at the San Ignacio de Loyola University and the
D`Gallia High Kitchen Institute.
Pisco diffuser in Peru and abroad through conferences, courses and tastings of Pisco in countries such as: Germany, Argentina, Belgium, Bolivia, Brazil, Chile, China, Colombia, Costa Rica, Ecuador, Spain, United States, France, Holland, Honduras, England, Italy, Mexico, Paraguay, Panama, Portugal, Puerto Rico, Dominican Republic, Russia and Uruguay.
Author of the book La Magia del Pisco from the San Martín University editorial fund, recently awarded in China by Gourmand Awards, as the "second best book of distillates in the world" and the book La guía del pisco. Research professor at the San Martín de Porres University. Collaborator of Cocktail magazine. Founder and Director of the Association La Magia del Pisco.
Lyris Monasterio Muñoz is an Engineer in Food Industries and Master in Viticulture and Enology; with studies in the specialty of Enology and Sensory Analysis conducted in France, Spain and Italy. He has great experience in the elaboration of wines, spirits and especially Pisco, fine grape brandy from Peru. She is a consultant in agroindustrial projects and enology; provides training and technical assistance in the agroindustrial sector, with emphasis on the country's wine industry. She is a taster of wines and spirits nationally and internationally.
Engineer in Food Industries, of the National Agrarian University la Molina specialist in quality control and standardization of coffee and cocoa. More than 25 years of professional experience in management and management of quality control laboratories. International specialization in coffee and food in Germany, England, Colombia, Chile, Ecuador and Bolivia.
Coffee maker with international certification Q-Grader. Participation as a leading judge in the National Coffee Contests from 2004 to the present. Participation in more than 150 events as a speaker on various topics related to coffee and cocoa, being able to mention the Course on "Use of Good Agricultural Practices in Coffee Cultivation" which takes place in different coffee growing areas
Currently I work as Head of Quality Control of the laboratory of the Peruvian Chamber of Coffee and Cocoa.
He studied at the Higher Technological Institute Antonio Lorena, Training in the professional career of Tourism, specializing in Ecotourism.
He took courses in the International Workshop on Sensory Analysis of Cocoa and Chocolate Production by Benoît Nihant Chocolatier, in Belgium, Sensory Analysis Workshop on Cocoa and Derivatives, in the Association of Cocoa Producers in Peru, Training in Post-harvest Cocoa Management in Cooperativa José Olaya-Quillabamba-Cusco.
Engineer in Food Industries, specialized in Elaiotecnia (IFAPA Mengibar - Spain).
It is the first and only Peruvian professional certified as
Expert in Tasting of Virgin Olive Oils (University of Jaén - Spain
with the support of the International Olive Oil Council -
In the professional field, he has led scientific research and technological innovation projects in the olive sector, as well as the development of innovative products based on extra virgin olive oils, specialized consulting and national and international university teaching, also participating as organizer, speaker and panelist in national and international conferences of the olive and agroindustrial sector.
Food Industries Engineer graduated from the National Agrarian University La Molina, title obtained with research work "Obtaining gallic acid by submerged Batch fermentation of tara powder.
He worked as responsible in the management of Ron Millionaire production and product development and innovation through biotechnological process.
He is a trainer in the areas of fermented, distilled and aged beverages and distillation principles.