Dr. Ainhoa Vicente is a Juan de la Cierva postdoctoral researcher in the BIOIND group at the University of Burgos, Spain. She obtained her PhD in Agricultural and Biosystems Science and Engineering from the University of Valladolid in 2024, graduating cum laude with an International Doctorate Mention. Supported by an FPU fellowship, her doctoral research examined microwave modification of alternative grains and its application to gluten-free bread. She subsequently worked at the University of Valladolid on starch–phenolic interactions. Her current research focuses on the valorisation of grain by-products, particularly through subcritical water extraction. She has published 14 papers in Q1 journals. Her distinctions include Spain’s National Award for Excellence in Academic Performance, the University of Valladolid’s Extraordinary Awards for her BSc, MSc and PhD, and the AgroBank–UdL Chair Women in Science Prize.