Graduate in Food Science and Technology from the University of Barcelona (2021) with an Extraordinary Degree Award, and Master in Food in Physical Activity and Sport from the Open University of Catalonia (2023). Currently pursuing a PhD in Food and Nutrition, within the UNIVO project, studying and comparing the effect of cooking in extra virgin olive oil (EVOO) with its refined version.

https://orcid.org/0009-0006-2162-1756