Graduate in Gastronomic Sciences from the University of Valencia (2019) with an Extraordinary Degree Award, and Master’s in Advanced Nutritional Sciences from the International University of Valencia (2022). She is currently pursuing a PhD in Food and Nutrition focused on multidisciplinary research lines of wines and archaeological residues and the effect of cooking on food, especially olive oil.

https://orcid.org/0009-0001-7487-1007