​Hizia Berrou is a distinguished researcher in the field of food science, with a particular focus on the chemical modification processes that influence the characteristics of grains and seeds. Her expertise lies in understanding how these processes can be optimized to enhance the quality, safety, and nutritional value of food products. One of her key areas of research is the nixtamalization of white bitter lupin seeds, a process traditionally used to improve the functional and nutritional properties of grains.

Beyond the technical aspects, Hizia's research provides valuable insights into the broader implications of nixtamalization for the food industry. By optimizing this process, her work enhances the potential of lupin seeds and other cereals as nutritious food ingredients, contributing to the development of healthier and more sustainable food products. Her contributions are particularly significant in advancing the understanding of how chemical modifications can be precisely tailored to improve the quality, safety, and consumer appeal of food products.

​Hizia's work not only advances academic knowledge but also has practical applications in the food industry. Her research helps bridge the gap between scientific innovation and industrial practice, offering solutions that can be implemented to improve food processing techniques on a large scale. Her dedication to enhancing the nutritional quality of food ingredients positions her as a leading figure in the field of food science, with a lasting impact on both research and industry practices.