Alicia Gil RamirezAlicia Gil-Ramírez got her Ph.D. in Biology and Food Science at Autonomous University of Madrid (UAM) in 2015. From 2016 to 2019, she developed her post-doctoral research at Lund University (ULUND, Sweden) supported by a Marie Sklodowska-Curie Indiviual Fellowship (MSCA-IF-2016). Her outstanding trajectory allowed her to gain a Juan de la Cierva-Incorporación fellowship in January 2019, getting an Assistant professor position (Profesor Ayudante Doctor) at the Department of Agricultural Chemistry and Food Science (UAM) in November 2019. Dr. Gil-Ramírez has a strong background in the use of environmentally friendly extraction technologies to explore the bioactive potential of diverse food matrices for human health through an eco-sustainable perspective. Her research has been mostly focused on agricultural by-products i.e., mushrooms, quinoa, coffee, and cocoa residues. She also gained experience by exploring extracellular matrices from animal tissues at LUND. Moreover, she has notable expertise on in vitro digestion models and cell culture assays. Read More Read Less