Marta Tejón earned the equivalent of a B.S. in Human Nutrition and Dietetics to support her passion for both science and food. Currently, she is finishing up her doctorate thesis at the University of Almería about Child Nutrition and working at the San Felix physical therapy center in Almería. Tejón also collaborates with food safety organizations including the Hazard Analysis and Critical Control Points (HACCP) which works to reduce physical hazards in food production processes that could cause the final product to be unsafe for consumption.
