Who am I? I’m a biologist by training, with a master’s degree in New Foods, and currently a PhD candidate in Food Science. I work as a predoctoral researcher in the INGREEN group, where my research focuses on something that often surprises people: edible insects! We study how these tiny creatures can help us give a second life to agri-food by-products, transforming them into nutritionally and functionally valuable ingredients for both animal and human consumption.

Beyond the lab, I love cooking, photography, nature, and traveling to discover new flavors and cultures. I enjoy combining science and sustainability every step of the way in my journey.