I am nutritionist with a masters degree in Food quality and security. Currently, I have finished my doctoral thesis with a mention in Food science. When I started my professional studies as a nutritionist, my interest in food science appeared. Not only for its application in my daily life, also for its importance in human health. All the knowledge that I acquired are based in science research and advances that are supported by important scientific groups and institutions. For instance, I decided to do a PhD, to increase my knowledge and obtain new results that could contribute to science and human health. I am shure that most chronical diseases can be prevented with natural bioactive compounds. Also, more studies are needed to find what kind of antioxidants could be used as part of a treatment in some clinical summaries. For instance, now I am working in the study of fruit antioxidants and fruit waste antioxidants because it can be used in pharmaceutics, foods, even cosmetic products. However more studies about sustainable ways to obtain these antioxidants are needed. And I would like to keep working in this research line. Nowadays, there are a lot of food industry residues that are rich in bioactive compounds with high antioxidant capacity. However, most of the agroindustry are not capable to reuse and give an add-value to the waste generated. Currently, the methodology applied to extract the bioactive compounds is focuses on enhance the extraction yield without cause harm to the environment. I have worked with citrus residues applying non-conventional technologies that allow obtain high content of bioactive compounds with antioxidant capacity. During my doctoral studies I have learned a lot of laboratory techniques and methodologies, that increased my professional formation, also I have participated in several international scientific congresses about food science and technology.