Natalia Campos Gonzalez

3D printed food; Made from fresh, natural and mostly organic ingredients that are prepared before printing. Development of recipes for the preparation of prints with fresh ingredients, presentations of the manufactured products, improvement of the taste and the consistency and the accuracy of the products, and much more.

Project manager and responsible for 120 employees together with four other supervisors. Responsible for the 4 areas of nutrition of the hospital: employee dining, care of the patients and doctors, the restaurant and the cafeteria. Organization of private events and internal corporate events for the hospital. Responsible for compliance with hygiene standards.

Participation in the development of menus as a whole with nutritional advice, project for the preparation of recipes of healthy gourmet menus with accurate calculation of calories for future customers.

Bioactive components Ingredients and functional foods, Design and formulation of new foods, new food processing and preservation technologies, Sensory analysis of food, Eco-innovation for food, Nutrition and Health: Research, Development and Innovation, Microorganisms and food safety

Main areas of study: research, food chemistry, food management, sensory analysis, quality, processes, resource management, human resource management, nutrition, law and humanities, development of new products