I have been working on food research focused mainly on the development of new methods of conservation and processing to process foods such as high pressure technology and ultra high pressure homogenization. These lines of research include the study of different aspects related to the quality of the final products obtained through the application of the different technologies mentioned, which includes studies, on the one hand, related to food safety and nutritional value and, On the other hand, physical, compositional, micro-structural and sensory. Especially, I’ve been working on milk and dairy products and vegetable drinks.