Prof. Dr. Esther Sendra is a full professor of Food Sciences and Technology at Miguel Hernandez University (UMH). She started research in dairy science and technology in 1991 at the U. Autónoma of Barcelona (UAB) with a fellowship from the Ministry of Education MEC (1991-1994). She ran a research stage in Greece (TEI Atenas) and received her Ph.D. in Veterinary Science in 1995. She held a Post-Doc position at the University of Wisconsin-Madison (1996-1997), in the Flavor Chemistry and Sensory Evaluation laboratory of the Center for Dairy Research, to study milk and cheeses from small ruminants, their flavour development, and sensory properties. She is involved in research related to sustainable food production practices and food quality: 1) the quality of milk and dairy from dairy goats fed horticultural byproducts; 2) the effects of deficit irrigation on the fatty acid profile and volatiles of olives and almonds; and 3) the application of essential oils for food preservation. She is currently involved in national research projects on 1) sustainable dairy goat feeding and milk quality; and 2) the sustainable irrigation of olive and almond trees and product quality. She is also involved in Erasmus+KA2 NEUROSMARTOLOGY: Implementation of Consumer Neuroscience and Smart Research Solutions in Aromachology.