Developing and managing new extrusion technology projects to improve plant-based meet analogue production processes Utilising analytical methods to study the protein behaviour during processing to optimise texture and quality

Conducted ingredient research and sourcing, as well as their optimal use in the mycelium-based vegan fish alternative Collaborate in the fermentation process Develop prototypes for taste tests, shelf-life studies, and packaging, enthusing the product met both consumer demand and quality standards Preparing and drafting the comprehensive documentation of the Novel Food dossier to be presented to EFSA.

Project: Investigating the role of Nfe2l1 for proteasome activity in brown fat

-Individualized nutritional assessment for patients with a variety of pathologies such as obesity and metabolic syndrome, diabetes, cancer, and gastrointestinal diseases. -Nutritional education for athletes, pregnant women, and the acquisition of healthy habits.-Elaboration of individual nutritional plans.-Development of educational material on nutrition for social networks.

-Management of the institutional food service.-Ensuring good hygienic conditions of staff and facilities, compliance with safety standards during the reception, storage, and cooking, and the good condition of the food. -Coordination and supervision of the twelve staff members per shift -Staff training.

-Calculation and control of approximately 30 rations sent to the adult and pediatric hospitalization ward, according to the assigned diet and compliance with hygienic conditions.-Organization and supervision of staff in the proper performance of their duties. -Training staff in their tasks of food preparation and handling. -Making the stock of perishable and non-perishable merchandise to control its quality and place orders. -Invoicing of rations.

-Perform the room pass of patients in the Intensive Care Unit, maternity, inpatient area, and pediatrics.-Study medical records, anamnesis to patients, and coordination with other members of the hospital health staff. -Adapt the nutritional indications to the pathology and to the availability of food on the menu. -Establish the type of enteral formula for pediatric and adult patients.

-Control that the rations provided to the 95 patients and 55 doctors daily were in accordance with the quality and safety standards required by the company, by the Santa Fe Food Safety Agency and by the ISO 9001:2009 standard. - Prepare the weekly stock of dry products, nutrotherapics, and perishable and prepared foods. - Coordinate and supervise the work of the five staff members per shift, as well as their constant training. - Ensure good hygienic conditions of staff and facilities.