Teresa Arroyo, PhD in Biological Sciences, oenologist and head of the oenological microbiology area at IMIDRA. She has worked on the maintenance and expansion of the IMIDRA yeast collection, recovery of autochthonous strains, and enhancement of the yeast collection included in the Spanish network of microorganisms (REDESMI). She is an expert in microbiological techniques, winemaking technology, beer brewing, and the analysis of aromatic and sensory compounds. She has led and collaborated in research projects, supervised doctoral theses on the subject, and participated in the training and supervision of bachelor's and master's degree projects for undergraduate and master's degree students from different universities and training centres. She carries out teaching and training activities at university on microbiological and sensory analysis.