Marijose Apestegui

Investigated the effects of hydrolysis using different food grade enzymes as a method to improve the techno-functional properties (solubility, gelling and foaming capacity) and sensory characteristics of pea protein isolate Conducted research on the proteomic characterization of the main pea (Pisum sativum) allergens

•Founded a clinical nutrition department within a dermatology-specialized clinic. •Collaborated with a multidisciplinary team of doctors to treat chronic inflammatory diseases with an emphasis of food sensitivities and allergies manifesting through skin conditions. •Designed, implemented and controlled personalized dietary protocols and nutrition programs.

•Identified potential threads on the food safety management system of food retailers by conducting external quality assurance audits to assure regulatory compliance. •Taught Food Safety course to train personnel in order to obtain the Good Manufacturing Practices (GMP) certification.

Clinical Nutrition Food Security and Quality Assurance