PhD in Pharmacy, University Complutense of Madrid (UCM). Lecturer at Dp. Nutrition and Food Science (Unit of Food Science) at the Faculty of Pharmacy of UCM. Her work is focus on the study of the quality and safety of foods, particularly plant products, and especially on the development of analytical methods for the evaluation of nutritive value, antinutrients and bioactive compounds in food, as well as the influence of technological processes on their composition, in order to potentiate benefits and minimize health risks.