Holds a degree in Veterinary (2003) and another in Food Science and Technology (2007), as well as a PhD in Veterinary (2008). Associate Professor at UAM and researcher at the Food Science Research Institute (CIAL, CSIC-UAM).

Her PhD Thesis was focused on the study of bioactive lipids for food and feed, by the use in pig feeding and meat products. She completed her training at several research centers, including IATA in Valencia, Spain and the University of Helsinki, Finland. 

She joined the UAM in 2008, where her research line is focused on the development of novel healthy food ingredients from natural sources, contributing to the advancement in the methodology for the production of bioactive extracts, in vitro digestion modeling and the analysis of bioactive molecules, antioxidant capacity, peroxidation index and the hypolipidemic potential of the extracts.

In 2018, she started a new research line focused on ingredients derived from edible insects. This line explores a variety of edible insect species and derived products, performing fractionation of major products, such as protein meals and insect oils. Of particular interest is the production and characterization of bioactive extracts using advanced technologies. In general terms this research line aims to improve insect diets, optimize the rearing and processing of insect, and the assessment of the impact of these factors on product quality, with emphasis on circular economy through insect diets based on agrifood by-products. In this emerging field, she has leaded one national project (ACUINSECT, 2021-2023) and is currently leading the national ENTOMOTIVE project (2023-2026) as well as the UAM-CIAL team within DiBaN.