I am a researcher in the Department of Food Technology, Nutrition and Bromatology at the University of Murcia (Spain). I hold a PhD in Food Technology, Nutrition and Bromatology, an MSc in Nutrition, Food Technology and Food Safety, and a Bachelor's degree in Food Science and Technology. My research focuses on the development of functional foods, the valorization of agri-food by-products as sources of bioactive compounds, and the application of innovative food processing technologies to improve nutritional quality, stability, and shelf life. I am particularly interested in the use of natural antioxidants and polyphenol-rich extracts from aromatic plants and food by-products as sustainable ingredients for food reformulation. More recently, my work has expanded to the development of powdered fruit and vegetable products using advanced drying technologies, including spray drying and pulse spray drying, with emphasis on antioxidant properties, bioaccessibility, and sensory quality. I have participated in several competitive research projects and have published in high-impact international journals in the field of Food Science and Technology. I am also involved in the supervision of undergraduate and master's research projects and actively contribute to scientific dissemination through national and international conferences.