Bachelor in Chemistry (2008) in Universidad de Zaragoza (UZ). PhD awarded with a FPI grant, international mention and extraordinary award (2010/2016, UZ) addressed the chemical basis of flavor focused on wine and meat industries. Her PhD was supervised by Prof. Vicente Ferreira and Dra. Ana Escudero (Laboratory for Flavor Analysis and Enology, LAAE). I was trained into sensory science and Gas Chromatography (GC). During a predoctoral stay at Mars Waltham Centre for Pet Nutrition (UK, 2014) with Prof. Andy Taylor, I applied Sensomics to commercial flavor analysis. The PhD work contributed to new advances in the understanding of oxidation processes in lamb and wine. 10 SCI papers; 2 book chapters. During my first postdoc (2016/2017) in Universidad de La Rioja (UR) at the Institute of Grapevine and Wine Sciences (ICVV, UR-CSIC-GR), I acquired expertise in modeling oxygen and SO2 consumption from initial chemical composition of wine and completed my knowledge of the chemical (Liquid Chromatography (LC)) and sensory analysis (mainly taste) of polyphenols from wine. Furthermore, I was initialized into data mining by Prof. Antonio C.S. Ferreira at Universidade Católica Portuguesa (Portugal, 2017). 4 SCI papers; 2 technical articles. Moreover, I was able to continue my work on odor-active compounds related to oxidation processes of meat. 2 SCI papers; 1 book chapter. In 2018 I was awarded with a Juan de la Cierva (JC) Formación grant at The Research Institute of Food Science (CIAL) in Madrid at the team of Dr. Alejandro Cifuentes and Dra. Elena Ibáñez (Foodomics, CSIC). My studies focused on the extraction of new bioactive compounds from algae and different food by-products using compressed fluids technologies with green solvents, as well as their subsequent chemical characterization. I acquired expertise on assessing bioactivity, LC-MS/MS (QqQ, Q-TOF) and metabolomics. I collaborated in two international projects; one of them allowed me to work 3 months at the Department of Agricultural, Food and Nutritional Science (University of Alberta, Canada) with Dra. Marleny Saldaña. 14 SCI papers; 6 book chapters. In 2020 I was awarded with a JC-Incorporación grant which allowed my to establish my own research line ‘Metabolomics strategies for the identification of food flavor precursors, processes and interactions’ at LAAE (UZ). 1 PhD student, 3 SCI paper. All these works have resulted in 33 scientific articles with more than 983 citations (h-index = 19) and 8 book chapters. One of these papers is considered a ‘highly cited paper’ by WoS (placed it in the top 1% of its academic field). Participation in 2 international, 3 national and 5 regional (IP of two) projects funded through competitive calls and 12 contracts with private companies. Other international collaborations: University of Verona (Assoc. Prof. Maurizio Ugliano) and Universidad Nacional de Colombia (Prof. Fabián Parada Alfonso). My RESEARCH ACTIVITY has been focused on ‘Metabolomics and sensobolomics strategies for the identification and characterization of food flavors, their precursors and bioactive compounds in technological processes’. The understanding of sensory properties or bioactivities has been approached by focusing on the interaction between the product and its industrial processes, such as freezing, oxidation, extraction…, taking different matrices as references. This main research line has been conducted following 4 sublines: 1. Meat flavor evolution under industrial conditions 2. Aromatic potential of fruits. Accelerated development of aromas by acid hydrolysis 3. Wine flavor evolution during aging and kinetic studies on key molecules 4. Extraction of new bioactive compounds from algae and different food by-products using compressed fluids technologies with green solvents