Marcos Fregati

Country: Brazil
Company: M. Dias Branco
Connect: LinkedIN


Chemical and Safety Engineering at UFSCar, one of the most important Chemical Engineering courses in the world and an MBA in Strategic Management at Fundação Getúlio Vargas. Strong leadership in project management and industrial processes in the food, chemical and pharmaceutical industries.

Specialist in biscuits, pasta, cakes, snacks and food transformation in companies. 27 years of professional experience in the management of technical and industrial systems, with a strong focus on national and multinational industries in the wheat and derivatives sector, Manufacturing, Engineering, Maintenance, Quality Control, Occupational Safety, Production Management, R&D, Internal Logistics , Supplies, Equipment Startup, Production Processes, People Management and Team Structuring, Implementation of Quality Programs, HACCP and GMP, are some of the activities developed in my career.

Solid experience in Supply Chain Management, Projects and Results Management. Installation and startup of 15 lines of cookies, pasta, cakes and “cereal bits” in the last 10 years. Since 1993, he has worked for major Brazilian players: JBS, Nestlé, Prati-Donaduzzi, Pepsico (Mabel) and today M. Dias Branco. I worked directly on applications such as: Biscoito Nescau, Prestígio, Biscoito Recheado Passatempo and Soda Cracker Piraquê, some of the most popular biscuits in Brazil. Engineering and process management, Elaboration of projects, definition of equipment, installation and “startup” of the same, management and hiring of outsourced teams for mechanical, electrical and civil assemblies. Issuance of public notices, preparation and monitoring of project schedules, PMBoK methodology. Building factories along my trajectory.

Today I am Corporate Manager of Industrial Processes and specialist in biscuits at M. Dias Branco. Mainly in Crackers in general.

BPC 2023


The presentation talks about an upgrade in cook process. I named it “bis-couit” separated because this is the method´s essence. I.e. I work with a different partialization betwen up and down. In this I present the concept, the principles and the ovens regulations to get a biscuit better, more airy and crunch, attending all physicochemical parameters. All the concept is presented with evidences and comprovated by Scorpion’s analysis

Biscuit People Conference

Join Us in Dubrovnik, Croatia
September 25.-28. 2023.

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