Natalia J. is a skilled laboratory technician with extensive experience in research and quality control within the food science and culinary sectors. Currently serving as a Técnico de laboratorio de investigación at Norwegian Mycelium (NoMy) since September 2022, Natalia focuses on maintaining and developing strains for new technology performance and conducting fermentation experiments in laboratory settings. Prior experience includes working as a Técnico del laboratorio de desarrollo e investigación at Basque Culinary Center, where responsibilities included maintaining laboratory equipment and assisting in practical demonstrations for students. Additionally, Natalia has experience as a Técnico de control de calidad at FremQuimica S.L., specializing in quality control of finished products and reformulation. Natalia holds a degree in Chemistry from Universidad de Granada, a diploma in Food Science and Technology from IES Virgen del Remedio, and is pursuing a degree in Microbiology specializing in microbial strain conservation and control at CECT Universidad de Valencia.
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