María Dolores Romero de Ávila Hidalgo holds a degree in Food Science and Technology (2004) and a Ph.D. in Veterinary Sciences (2013) from the Complutense University of Madrid (UCM). Currently, she works as an Associate Professor in the Department of Food Technology in the Veterinary Faculty at the UCM. During her Ph.D., she researched conditions for use and viability of different cold binding agents in the preparation of boneless dry-cured ham. Her research is mainly related to the composition, structure, and quality of food products of animal origin. Initially, she studied the composition and sensory and textural properties of meat products and, in recent years, worked on the application of different nuclear magnetic resonance (NMR) techniques to study structural changes associated with the production process and quality of the final product in different food matrices. Currently, she is a member of the research group “Research and innovation in food technology” (ALITECNI) UCM.