I did my PhD study at University of Valencia, in Food Science with the focus on toxicology of mycotoxins in food system on human neuroblastoma cells. During this period, I also colaborated on a project with application of fermented whey and pumpkin extract on loaf bread against mycotoxins and toxigenic fungi. Later on I got accepted for a postdoctoral grant (Margarita Salas), and did the first year of the contract at ICTAN-CSIC research center in Madrid with GRAINS4HEALTH group collaborating on several projects around the study of legumes, cereals, pseudocereals and their by-products to obtain safe, with quality and convenience functional foods and ingredients. On the second year of my postdoctoral contract, returned to University of Valencia, I worked on "The toxicological effect of mycotoxins on rats proteome and the mitigation properties of fuctional ingredients".On October 2024 I got accepted for another postdoctoral grant (financed by Generalitat Valenciana), at INRAE​ New Aquitaine Bordeaux Center, France. Started working with Mycsa group, on "Interplay between toxigenic fungi and wheat microbiota: microbial toxicity and metabolization of mycotoxins from Fusarium". ET VIOLÀ (for now)!