About us

Member of the Management Committee of Cafés Candelas and financial director of the company with a team of 45 people. External advisor in different projects and startups. Regular speaker at various conferences and training programs.

Professional with more than 16 years of experience working in R+D+i, of which the last 10 in the private sector, specifically in the food sector. Specialized in sustainability projects and functional food. He currently holds the position of Chief Innovation Officer at Galacteum.

Passionate about digital marketing, specialist in creating digital strategies. SEO / SEM, Social Ads and analytics.

Gabriela González has spent more than 10 years developing her career in the world of food distribution, training in different departments in Vegalsa-Eroski until reaching her current position, director of Social Responsibility. It was in 2014, after getting to know the company in depth in terms of market analysis, communication and institutional relations, that he decided to train in corporate responsibility at the Instituto de Empresa in Madrid, acquiring the necessary knowledge to start up his own CSR department in Vegalsa-Eroski until today.

Production Director at the Pontevedra and Valladolid plants, in charge of 400 workers.
Vice President of Clusaga.
Partner and Director in the Company since the company was founded in 1985.

Degree in Molecular Biology and Biotechnology, Master in management of biotechnology companies and Specialist in Pharmaceutical Marketing. He has dedicated his entire professional career to the dissemination, visualization and valorization of science in the market, with a special focus on the international launch of new innovative products, especially in the field of health, and the strategic planning of companies and entities in the sector life sciences.

Currently, he coordinates the Institutional Relations and Open Innovation area of Compañía Española de Algas, S.A. (CEAMSA), a pioneering company specialized in the production, elaboration and commercialization of natural hydrocolloids such as carrageenan, pectin, fiber, alginate or locust bean gum that are characterized, among others, by their stabilizing properties, gelling, thickening or texturizing.

He directs the Quescrem Marketing department, which includes Trade and Communication. Extensive experience in the food sector: nine years in marketing and communication, four years in international trade, two years in national business development and six months in finance.

He is a member of the Cotec Foundation. He has collaborated in more than thirty research projects in fields such as renewable energy, the production of sustainable materials or in the development of city services. He has participated in various diversification projects in the business field and in the initial phases of numerous projects. Currently, he is the director of CAPSA V.I.D.A. an investment vehicle promoted by CAPSA FOOD to develop the food of the future.

Project Management and Sustainability

Specialized in innovation management, he has led the R&D&i area at Hijos de Rivera for more than seven years, promoting research and transversal projects in the categories of Beer and Water, with an impact on new Products, Processes and Services. that respond to business challenges.

R&D Department at CLUN