Gema Nieto is an associate professor at the University of Murcia. She received her B.S. in Food Science and Technology at the University of Murcia. She completed her Ph.D. in Food Science and Technology and Human Nutrition from the University of Murcia in 2009. She obtained her postdoctoral studies in several centers, such as the University of Life Science (Denmark) and the University of Kentucky (USA). During this time, she acquired skills focused on the study of lipid and protein oxidation and the development of functional foods with natural extracts from the Mediterranean basin. Currently, she is a teacher at the University of Murcia and has been a senior researcher in several R&D projects related to natural extracts and protein from animal sources. She is a young researcher who has published numerous high-quality papers in different scientific journals of the most accredited national and international food science journals and has been invited as a speaker in several national and international conferences.