Santiago Marino

Country: Argentina
Connect: LinkedIN | Biscuit People


Santiago holds a degree in Food Science and Technology from the Pontifical Catholic University of Argentina. In 1997, immediately after graduating, he joined Bagley, by then part of the Danone Group, as an R&D assistant.

He has held various positions in R&D, Process and Engineering in Belgium, Spain and Argentina during his 25 years of experience in the biscuit industry with Danone, Mondelez and Arcor.

He has carried out projects in Argentina, Brazil, Chile, Angola, Belgium, Czech Republic, Portugal and Spain, working with the leading OEMs, from ingredient handling to palletising, including the implementation of 16 new lines.

He is experienced in a wide range of products including crackers, biscuits, cookies, wafers, extruded snacks, wet fried snacks, popped snacks, rusks, breakfast cereals and cereal bars.

BPC 2023
Oven Energy Efficiency. How to measure it and how to improve it.

With climate change concerns and high gas costs on the rise, there is a growing interest in the improvement of the energy efficiency in bakery operations. As a source of high gas consumption and greenhouse gas emissions, the baking oven is one of the first candidates for energy efficiency improvements. Understanding how to calculate, measure, improve and maintain the energy efficiency of an oven is, therefore, necessary to address this issue.

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