Dra. Rosa Ana Chiva Tomás (RC) is currently hired as a postdoctoral researcher at the IBFG (CSIC/USAL). Both his thesis in the URV (Rovira i Virgili University of Tarragona) and the subsequent works in the IATA-CSIC (Institute of Agrochemistry and Food Technology of Valencia) and the current one, in the IBFG, have been developed in the field of industrial microbiology, specifically in the area of food. She has extensive experience in industrial yeasts used in winemaking processes (14 publications) and more recently in bakeries (2013-present), in the identification of species and strains isolated from industrial environments through molecular techniques. In addition, she in obtaining yeast strains improved by directed evolution and non-GMO hybridization for their application in bread fermentations. She has also carried out studies of the effect of different types of stress, cold fermentation and alcoholic fermentation and second fermentation (cava production), in the laboratory and in the winery, and their effect on the metabolism of wine yeasts. At IBFG she has obtained 14 stable hybrids with good technological properties for baking. She is an expert in developing MMC to make bread.