María Dolores Álvarez Torres is a Tenured Scientist in the Department of Characterization, Quality and Safety (DCCS) at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). She leads the “Rheology and Texture of Foods (REOTEXTAL)” research group at ICTAN. Her primary research focus is the rheological characterization and texture optimization of foods and ingredients. She has extensive experience in a wide range of methodologies, including food rheology, textural analysis, and sensory evaluation.