I am a Biology Engineer with a Master’s degree in Food Science and Technology. I specialize in the development of functional and nutritious food products, with a focus on gluten-free formulations and the valorization of local ingredients such as legumes. My academic and research background combines a strong foundation in biological sciences with applied expertise in food innovation, sensory analysis, and nutritional quality assessment. I am passionate about advancing sustainable food solutions and contributing to improved public health through science-based product development.