Natalia is AIAS-fellow and Tenure Track Assistant Professor at the Department of Food Science at Aarhus University. After defending her Ph.D. at the University of the Basque Country (UPV/EHU) in Spain, she was a Postdoctoral Researcher at Memorial University of Newfoundland (2017-2019, NL, Canada) and Guelph University (2019-2020, ON, Canada). She joined Aarhus University in January 2021 as a Postdoctoral researcher at AUFOOD until October 2021 when she became AIAS-fellow.

Her research areas are focused on the revalorization of marine and terrestrial biomass and transformation into novel healthy and functional food products, the sustainable exploitation of underused marine biomass (i.e., macroalgae), and the utilization of bioactive metabolites from food waste or by-products to develop novel active packaging.

Her complete publication list can be found in this link. 

Natalia is the coordinator of the "Food and Ingredients" course of the AU Summer School. She also contributes with selected lectures on Food lipids and polysaccharides in the Food Science and Food Chemistry courses (Master of Food Molecular Nutrition and Food Technology, and Bachelor of Engineering).