My research has mainly focused on the study of polyphenols, potent antioxidants found abundantly in fruits and vegetables. I got my M.Sc. and Ph.D. at The Ohio State University in Food Science & Technology where I studied anthocyanins which are naturally occurring pigments belonging to the group of flavonoids, a subclass of polyphenols. I also have experience working in the food industry for three years, where I worked with natural pigments and their applications in food products, particularly confectioneries. I am a recipient of the Marie Skłodowska-Curie Fellowship and a beneficiary of the Tecniospring INDUSTRY program working as a postdoctoral researcher at CERTA-UAB Tecnio group. My ongoing research is on the upscale of apple pomace by the extraction of its bioactive compounds such as polyphenols using novel technologies. I believe finding ways for more effective extraction of bioactive compounds from agro-industrial waste and their applications in foods, pharmaceuticals, and cosmetics will help towards responding to the consumer demands for functional ingredients with health benefits and sustainable environmental development.