I completed my Ph.D. at the Universitat Politècnica de València under a Eurotango–Erasmus Mundus fellowship (2014). My postdoctoral career developed across Argentina, Italy, and Spain. In Argentina, I held two tenure-track positions: Associate Professor at the Universidad Nacional de Entre Ríos and Assistant Researcher at CONICET. In Italy, I worked as a project-based researcher at the Università di Bologna, and in Spain, I held a Distinguished Researcher position under the María Zambrano Excellence Program. I was recently (16/09/24) accredited as Profesor Titular de Universidad (Associate Professor) by ANECA and currently serve as Assistant Professor (01/06/25) at the Universitat de València. My research focuses on two integrated areas: Functional Nutrition and Health, and Sustainable Food Processing. The first involves developing functional foods for specific populations using bioactive compounds with antioxidant or anti-inflammatory potential. The second applies green technologies, such as Pulsed Electric Fields (PEF), Supercritical Fluid Extraction (SFE), and Subcritical Water Extraction (SWE), to valorize agro-food side-streams, reduce waste, and optimize resource use in line with circular economy principles.