PhD in 1995 from Universidad Nacional del Sur (Argentine) and 15 years researcher at PLAPIQUI-UNS-CONICET. In 2004, she was granted by the Spanish Ministry of Science and Innovation a Ramón y Cajal contract. Her research activities include food engineering, green processing, formulation and design of food products and their validation for personal nutrition. She has coauthored 150 research papers and 7 patents and participated in more than 200 national and international scientific meetings. She has supervised 8 PhD and 17 master’s theses. Most recent and relevant projects she has leaded include ALIBIRD2020-CM (2020-2023), EIT FOOD KIC (2018-2024) and HEADLINES entrepreneurship project (2022-2023) promoted by EIT. In 2024, she was ranked by Stanford Elsevier Top 2% Scientists List of the world’s best scientists. She was the CIAL deputy director from 2010 till 2016 and CIAL Director from 2017 till 2020, as well as the academic responsible for UAM PhD Program in Food Science (2013-2021), the Master in Novel Foods (2012-2017) and the international Master in Food Systems sponsored by EIT Food (2018-2024).