Eva Salazar Serna is a researcher and university lecturer specializing in Food Science, Nutrition, and Food Technology. She currently works at the Universidad Católica de Murcia (UCAM), where she serves as Academic Secretary of the Degree in Food Science and Technology and as a full-time lecturer. Her academic and research career focuses on food processing, food quality, bioactive peptides, and the technological and nutritional properties of foods. She has participated in several research groups and projects related to the development of functional foods, alternative protein sources, and bioactive compounds, including competitive projects funded by regional institutions. Dr. Salazar has an active scientific record, with peer-reviewed publications in international journals in the field of food science and nutrition. Her research includes studies on dry-cured meat products, salt reduction strategies, bioactive peptides, and the physicochemical and sensory properties of traditional products such as Iberian and Mediterranean cured meats. She has also presented her work at national and international conferences on topics including antimicrobial activity of food compounds, bioactive peptide production, and innovations in food processing and preservation. In addition, she has extensive teaching experience in Nutrition and Food Science programs, supervising undergraduate and master’s theses and participating in academic management and quality assurance activities.