I graduated in Nutritional Sciences on 2015 from Universidad Rafael Landívar in Guatemala. After that I was selected to participate in the Erasmus Mundus Program where I pursued a con-joint master degree in “Technology and Health in Nutrition and Food Science” from Université de Montpellier, France in 2017 and a second master in “Sustainable Management of Food Quality” from The International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) Zaragoza, Spain, 2018. I specialised in food product development, specifically in legume-based food products. I participated as a volunteer researcher in the topic “Fresh-cut Pear Browning Inhibition” in 2017 and as a research intern in the “Development of a fava bean based tofu”, both experiences at Universidade Católica Portuguesa, Porto. Currently I work as a research fellow in the European Project: Transition paths to sustainable legume-based systems in Europe (TRUE), a project with a partnership of 24 institutions that aim to identify the best routes, or “transition paths” in order to increase sustainable legume cultivation and consumption across Europe. In 2020, I was awarded by the “Newfood / Food Valorisation” contest at Universidade Catolica Portuguesa, for the development of a fava bean drink destined to be a sustainable and healthy coffee alternative.
Centre for Biotechnology and Fine Chemistry (CBQF)