Maria Pérez has a degree in Pharmacy, a Master’s degree in Experimental Pharmaceutical Sciences and a PhD in Pharmacy (PhD programme in organic chemistry) from the University of Barcelona. Between 2000-2001, she spent a period at the Chemistry Department of the Università degli Studi di Milano, under the supervision of Prof. Danielle Passarella and Prof. Bruno Danieli. In 2018, Dr. Pérez joined as Associate Professor (Serra Húnter Programme) at the department of Nutrition, Food Science and Gastronomy of the Faculty of Pharmacy and Food Science and started to reorient her research to apply her knowledge and expertise in chemistry to the field of food science. In 2014 she was awarded the GEPRONAT prize for the best new researcher by the Specialised Group of Chemistry of Natural Products of the Royal Spanish Society of Chemistry, of which she is currently the secretary of the Board of Directors.

http://orcid.org/0000-0001-5775-6472