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I graduated from the University of Valladolid with a degree in Agricultural and Food Industries Engineering, followed by a master's degree and a PhD in the area of food technology at the Palencia campus. During my PhD I had the opportunity to work for six months at Massey University (New Zealand).

I linked my pre-doctoral contract with a postdoctoral contract at the University of Valladolid. Then I did a research stay at the University of Cork (UCC), Ireland.

Since the beginning of 2022, I have a competitive Margarita Salas contract and I am currently doing research at the Centre for Cardiovascular and Nutrition Research (C2VN), associated with the University of Aix-Marseille (France).

I study the emulsifying power of natural compounds of plant origin with the aim of generating alternatives to synthetic emulsifiers. Emulsifying molecules are polymers that stabilise and homogeneously mix two immiscible phases, such as water and oil. This is very interesting for the food and nutraceutical industry, since, using emulsions as a vehicle, we can encapsulate micronutrients such as fat-soluble vitamins in small oil droplets, preventing their degradation and thus improving their absorption in the intestine. The interest in looking for alternatives to synthetic emulsifiers is due to the fact that they have an inflammatory effect, which can lead to health problems if consumed repeatedly.

My vision of research is an integrative one. I research to be able to generate and transfer the scientific knowledge generated both to society and to the food industry. All of this with the aim that we all eat in a healthier and more sustainable way, following the guidelines of the UNESCO Sustainable Development Goals.