Jorge Bouzas is currently a consultant to the global food industry, applying technical and business expertise around the world, specifically North America, Latin America and Asia.

Jorge was vice president, global product development at the Hershey Company until July 2013. In this role, Jorge was responsible for chocolate and sweets and refreshment innovation in all markets, including the new product development program, global launches and technology application across strategic countries/regions of the world. Jorge also led local research and development resources in US and regional markets, as well as technology support for operations. 

Before starting his consulting practice, Jorge was also vice president, research, development and quality at Ferrara Candy Company, Chicago, IL in 2014. He was responsible for innovation, new products, continuous improvement and quality programs across all company business segments including private label, co-manufacturing, brands and iconic brands.

Prior to joining Hershey and Ferrara, Jorge was a research assistant in the Department of Food Science and Technology at Oregon State University, where he was responsible for research activities in dairy science and technology.

Jorge joined The Hershey Company as assistant staff scientist in 1991. During his 22-year career with The Hershey Company, he held various positions including associate staff scientist, staff scientist, manager and senior manager in ingredients research, director of food science, director of global chocolate and confectionery product development, vice president of international research and development and vice president of global product development. 

Jorge holds a bachelor’s degree in chemistry and a doctorate in chemistry from the University of Buenos Aires, Buenos Aires, Argentina and a doctorate in food science and technology from Oregon State University, Corvallis, OR. Jorge was also a post-doctoral research fellow in the Department of Nutrition and Food Science at the Massachusetts Institute of Technology, specializing in ingredient interactions in complex food systems.

Jorge returned to South America in 1985 to pursue a career in industry, working in research and development for the Bunge Corporation in Argentina and Brazil. Jorge returned to the United States to further his education in 1989 and completed his doctorate in food science and technology at Oregon State University in 1991. Jorge has authored and co-authored more than 30 research publications, technical papers, book chapters and patents.