B.S. in Biology (2001) and Food Science and Technology (2003), University Complutense of Madrid. Doctor in Food Science and Technology from the Autonomous University of Madrid (2006). In the last 20 years, Dr. Martínez's research activity has generated knowledge in the field of quality and functionality of plant-based foods. She has studied the effect of fermentation, germination, and enzyme bioprocesses in the modulation of nutritional, sensory, and health properties of legumes, cereals, pseudocereals, and brassicas. She seeks to understand how food processing influences digestion, bioaccessibility, and bioactivity of nutrients and phytochemicals to develop healthy foods. Recently, Dr. Martínez is involved in projects aligned with sustainable practices and promoting the efficient use of resources within the circular economy framework. In particular, her research is focused to valorize cereal bran/hulls and okaras from plant-based beverages into functional ingredients designed for population groups with special dietary requirements (celiacs, immunocompromised individuals). With a 20-year career devoted to research, the last 5 years specially focused on the interplay of food digestion and health, Dr. Martínez has an impressive academic record. Her credentials include over a hundred published articles, 5 books, and 18 book chapters. Notably, she has been recognized in the Stanford University database of World's Top 2% most cited scientists of 2022.