PhD in Food Science (cum laude) from the University of Valencia. My research focuses on mechanistic toxicology, neurotoxicity, and advanced human in vitro models. I study the cellular and molecular effects of foodborne mycotoxins (Fumonisin B1, Ochratoxin A, Gliotoxin) using SH-SY5Y neuronal cells and Daphnia magna, assessing oxidative stress, cell-cycle disruption, inflammation, apoptosis, and genotoxicity. I have also demonstrated the protective effects of natural extracts such as beetroot, acorn flour, and Voghiera garlic. My work includes eight JCR publications (six as first author), international conference presentations, and research stays in Finland and France focused on neurobehavioral toxicity and proteomics. I have experience in experimental design, coordination of research activities, and participation in competitive funding proposals.