PhD in Food Science and Technology from the University of Murcia. Diploma in Human Nutrition and Dietetics. Professor of the Area of Nutrition and Bromatology of the Faculty of Veterinary Medicine at the University of Murcia.

Her lines of research focus on the knowledge of the bromatological composition of food, identifying the nutrients themselves or added to know their bioavailability, distribution and bioefficacy, focusing on the beneficial effects on health linked to their functionality. As nutrients, non-nutrients of functional interest focus on phenolic compounds and their bioavailability and antioxidant, antimicrobial, anti-inflammatory effect among others.

The identification of by-products of the agri-food industry and new sources of nutrients/bioactive compounds of plant origin is another of her lines of research. With the main objective of designing and characterising new formulations that contain bioactive compounds, that are attractive to consumers and that enhance and/or stabilise their organoleptic characteristics and beneficial effects. Specifically in this line, she researches the development of functional meat and bakery foods made with plant bioactive compounds and their effect on health and food safety, including the study of their metabolism, absorption and bioavailability, and studies of nutritional and microbiological profiles of foods and biological activity in cell cultures, clinical-nutritional trials and tests on experimental animals.