Dr. Cristina Soler Rivas holds a degree in Biological Sciences (Biochemistry Specialty) from the University of Valencia and a Diplôme de Docteur de Biochimie (Label ¨Doctorat Europeen¨) from Claude Bernard University - Lyon I (France). She worked almost 10 years in an agro-technological research center (now called Food and Biobased Research, FBR) in Wageningen (The Netherlands) conducting research projects related to food, mainly edible mushrooms (mushrooms and truffles). The projects were aimed at improving their quality, studying their beneficial properties for human health and their use as degradative enzyme secreting organisms capable of, for example, revalorizing contaminated waste or improving the performance of the life support cycle of astronauts (in a future mission to Mars). She has now been working for almost 20 years at the Autonomous University of Madrid (UAM) where she teaches undergraduate and postgraduate courses related to food and nutrition, supervises master's and doctoral students and carries out research activities studying fungi, truffles and some plants as starting material to design functional foods and solve ecological problems.