I could define myself as a chemist, but that's not all. I graduated in Chemistry from the University of Seville in 2016 ⚗. I also completed a master's degree, specialized in food technology 🍏, by the Polytechnic School of Seville. And, more recently, I started a personal science dissemination project 📣 called OxoCarbenio.I would like to tell you about it, about Oxocarbenio, my space for dissemination 💻. I started this project more than a year ago, but there are more than 200 articles that you can read. Current issues, chemistry or food that I discuss contributing my own experience, perspective and knowledge 📚. I invite you to enter and give your opinion: adding value to the sector and objectively informing the consumer should be a vital task in the ‘digital age’.What guided me to such a decision? I completed my TFG and TFM in the Department of Organic Chemistry 🧪. Two years of enriching experience working with extra virgin olive oils and the quantification of phenolic components. I learned the importance of taking care of good olive oil, the potential of phytochemicals ✔.I worked on a project of LIPASAM and the University of Seville entitled «Formulación de ceras de limpieza rápida» 🔍 donde, where what we wanted was to formulate new waxes and study their physicochemical properties. The initiative sought to develop candles that are more respectful of the environment and the Sevillian pavement 🌍.Since then I have continued training through courses, both online and face-to-face, and workshops. Continuing to learn is valuable and nutritious: it helps us develop a better understanding and critical analysis 💡I consider myself an active and restless person, and OxoCarbenio forces me to keep my knowledge updated to provide valuable content 🧩. For any questions, do not hesitate to contact me through the different platforms. 💬#OxoCarbenio #Food #Chemistry #SciComm