Senior researcher with extensive experience in valorisation of marine and agri-food resources, bioactivity, and development of functional ingredients, seeking to join consortia applying to the FutureFoods call, Topic 2, as an academic partner. My interest lies in contributing scientific and applied expertise in: valorisation of by-products and underutilised raw materials,
production of bioactive and techno-functional ingredients, assessment of functionality and bioactivity (in vitro, cell culture and in vivo models), integration of circular economy and sustainability approaches into food systems.
I have a consolidated track record in national and international competitive projects, experience in collaborative EU and international consortia, and long-standing cooperation with food and aquaculture industries. I can contribute to experimental design, scientific coordination, and translation of results towards industrial and societal impact.
I am particularly interested in collaborating from early project-building stages, especially in scientific, valorisation and impact-oriented work packages.

ICTAN (Institute of Food Science, Technology and Nutrition) is a research institute of the Spanish National Research Council (CSIC) focused on food science, food technology, nutrition and sustainability. Its research covers food processing, functional foods, valorisation of agri-food and marine by-products, and food quality and safety, combining fundamental and applied approaches with strong industrial collaboration and international project experience.