Food Researcher
Leartiker
San Sebastian, Spain
Gastronomic Scientist keen on product development and innovation for the food industry, research experience, with studies and culinary skills for the research.
Researcher in the field of food science and technology, specialized in fermentation. With an extensive academic background in Food Science and Technology, I have a deep understanding of the biochemical and microbiological processes involved in food transformation. Expert in the design and execution of innovative research aimed at improving the quality, safety and nutritional value of food products through advanced fermentation techniques.
In addition, I have excellent skills in sensory analysis, facilitating the evaluation and optimization of the organoleptic properties of food products. This ensures that the products developed are not only safe and nutritious, but also highly attractive to consumers.
The ability to integrate extensive technical knowledge with practical skills distinguishes me as a highly esteemed expert in the food industry, unwaveringly dedicated to innovation and continuous improvement.
In my current work, I am dedicated to designing and executing innovative research aimed at improving the quality, safety and nutritional value of food products through advanced fermentation techniques.
Partnership
Projects on the study and development of fermented foods
Specializes in developing healthy and sustainable value-added products from different raw materials, transforming them through fermentation
Service
Capabilities and facilities related to Leartiker
A fully equipped pilot plant for processing and food preservation Physicochemical and microbiological accredited laboratories.