Rocío R. is a nutritionist and food technologist with a Master's in Food Science and Engineering. They have experience as an R&D Professional Consultant at FI Group and have worked in various roles, including as a hospital nutritionist and an I+D+i intern at Evalue Innovación. Rocío has contributed to research on plant-pathogen interactions at Instituto Valenciano de Investigaciones Agrarias and has held quality control positions in the food industry. They have a comprehensive educational background, including a Bachelor's in Human Nutrition and Dietetics from Universitat de València and specialized training in food quality and environmental control.
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