Ph.D. in Chemistry (Food Sciences) at the University of Seville (Spain) on the interfacial and foaming properties of different protein systems (dairy and vegetable proteins). From 2008 - 2021 I have worked in Buenos Aires (Argentina), as an associate researcher at CONICET (National Scientific and Technical Research Council) and as Senior Assistant Teacher at the University of Buenos Aires. I worked in the research group: Biopolymers, nanoparticles and food colloids, that is managed by Dra. Ana M. Pilosof. My research was focused on the analysis of the effect of gastrointestinal physiological conditions (using in vitro digestion models) on the properties, both emulsifying and interfacial, of different types of emulsifiers and also the development of biopolymeric nanoparticles that may act as a mean of transporting bioactive components (bioactive oils with omega 3). I am currently working as an Associate Professor in the Department of Chemical Engineering of the Faculty of Chemistry of the University of Seville. In addition, I am a member of the research group: Science and Technology of Dispersed Systems managed by Dr. Cecilio Carrera Sánchez, working on lines of research that comprise Technology, Characteristics and Stability of Dispersed Food Systems.