Food scientist leveraging a decade of industry experience as a bakery manager to drive academic research in baked goods technology. My work focuses on improving nutritional profiles, replacing additives, and solving fundamental quality challenges like bread staling through the strategic use of fibers and hydrocolloids. Currently investigating the bioavailability of polyphenols in fortified bakery products. Passionate about translating scientific discovery into practical, real-world food applications.

Teaching Experience: Food Components - Carbohydrates (MSc Level)
Developed and delivered lecture (2h) on the structure, functionality, and nutritional impact of dietary carbohydrates for the MSc Programme 'Molecular Nutrition and Food Technology'.

Key responsibilities included creating course materials on topics such as starch gelatinization and dietary fiber.

PARTICIPATION IN COMPETITIVE RESEARCH PROJECTS:
1.Cross-border Collaborative Laboratory for Sustainability and
Innovation in the Agri-food and Agro-industrial Sector (TRANSCoLAB).
INTERREG V A Spain Portugal Program (POCTEP). Project
0612_TRANS_CO_LAB_2_P (Financed by the European Union) (2019-
2021). Subproject UVA budget: €171,594.03. Type of participation:
contribution to the development and implementation of research as a
doctoral student.