My professional career has focused on the field of nutrition and university-level education for dietitians, physicians, and pharmacists. My academic path began with a PhD focused on bioactive compounds derived from the activity of wine yeasts during fermentation processes. Subsequently, I have been involved in the design and implementation of short- and medium-term nutritional interventions in both healthy and clinical populations, contributing to research lines centered on precision nutrition. In recent years, I have specialized in generating knowledge in this innovative field, which integrates diet, metabolism, and genetics to provide a personalized approach to health. I have also developed experience in clinical trials involving functional foods and in the analysis of metabolic profiles.