Graduated with honors on Molecular Biology and Biochemistry in 2002 in the University of Seville, Spain, Jorge finished an International PhD on Biochemistry at the Spanish National Research Council in 2007. After a Post-Doctoral position working on protein chemistry, Jorge joined the Spanish Corporation Abengoa Bioenergy, leader in the development of new technologies in producing biofuels and biochemicals and promoting sustainability of raw materials. In 2013, Jorge joined the Kerry Group, in Ireland, where as R&D Science Manager, applied Enzyme & Fermentation technology for the production of natural flavors and food preservatives. In 2015, he joined the Global Innovation team at AB InBev, in Belgium, where he focused his efforts on the development of disruptive technologies allowing the valorization of by-products into natural high-value food ingredients. This resulted in a proprietary process for the production of Canvas, a new standard for plant-based sustainable nourishment.