Dr. M. Mar Cavia graduated in Food Science and Technology from the University of Burgos. She received her Ph.D. in the Advances in Biotechnology and Food Sciences Program of the University of Burgos in 2002. From 2016 to 2021, she was the Coordinator of the Master in Food Safety and Biotechnology program. She has been a professor at the University of Burgos since 2000 and a Director of the Department of Biotechnology and Food Sciences at the University of Burgos since December 2020. Her main research interests include the evaluation of the nutritional status of different population groups, determination of the nutritional contribution of foods and dishes, assessment of their antioxidant capacity and their contribution to the total antioxidant capacity of the diet, and the role of different components of the diet in the concentration of intracellular calcium, cell proliferation, oxidative damage, and apoptosis.