Associate Professor in Agriculture, Food, Natural Resources, and Engineering. She has been the principal- or the associate-investigator of various research projects. Her main research interests include the production and quality of fermented beverages and olive oil; the sensory analysis of foods; and the recovery and reuse of nutraceutical compounds from food waste. She is the author of approximately 200 publications, with articles published in international and national scientific journals, monographs, reviews, and books.