● I have been mainly involved in 3 projects related to Alzheimer's disease, COVID-19 susceptibility in nursing homes and the effect of microplastics on health. My role in these projects has been to perform the in vitro studies with different types of cell lines and the bioinformatics analysis of the clinical studies.● My main achievements and contributions to the area of bioinformatics have been the implementation of biostatistical tools for the study of Shotgun sequencing data and functional gene expression.● In the cell culture area, I have incorporated a novel work plan with neuronal lines and improved the culture of intestinal lines and the efficiency of RNA extraction and quantification by RT-PCR.

● My main work during this time was the development of my doctoral thesis related to the use of wine-making by-products for the creation of a food seasoning with the potential to reduce salt consumption and prevent the risk of cardiovascular diseases. To this end, I carried out sensory and chemical characterisation assays, a clinical trial, several in vitro studies with cell lines and metagenomics analysis of biological samples.● In parallel, I participated in various phases of another clinical study of the group with ulcerative colitis patients, mainly in charge of bioinformatics and metagenomic analysis. I also collaborated in 2 other studies testing the effect of wine and cranberry on intestinal and urinary tract cell lines.● In 2018 I promoted a new strategic area of the group related to NGS analysis through bioinformatics, which included the creation of work plans for microbial ecology data focusing on bacterial diversity, construction of co-occurrence networks, functional correlations, differential abundances and preliminary machine learning models. I also developed a course on bioinformatics applied to metagenomics and taught in it.● During this time I significantly renewed the cell culture area by improving growth techniques, creating new bioactivity and bioavailability assays and incorporating a permeability method to study gut damage, which resulted in a remarkable increase in the ratio of publications in this area.● I also was responsible for inventory, ordering and cleaning of the laboratory for 3 years.

● Director of bachelor's and master's degree final projects● Supervision of undergraduate and VET internships● Teaching in the course "Current trends in oenology research" (April 2018, April 2019 and May 2020).

● Participation in multiple conferences and outreach activities offering talks and workshops on sustainability, food bioactivity and divulgation about statistics. ● European project EIT Food-Annual Food Agenda

● European EIT Food-Foodio Project.● Development of a healthy dairy food incorporating olive oil by-products.● Sensory analysis of the product and creation of the business plan.

Training in bioinformatics with clinical data and metagenomics of the gut and oral microbiome.

● Analysis by high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS).● Performing external services and collaborations.● Integration of new MRM methods for UPLC-MS.● Metabolomic analysis.

Optimization of nanoparticles for the encapsulation of bioactive compounds and introduction of new statistical techniques in the group.

● Phylogenetic analysis of grasses.● Collaboration in field sampling: establishment of monitoring plots, Georeferencing of samples and elaboration of GIS of taxon distribution.● Preparation, storage and conservation of samples from the working collection and greenhouse.● Statistical analysis.● Programme "Summer Residences in Research Groups ULE 2014".