She has a professional degree in Food Industry Engineering - Universidad Nacional Agraria La Molina (Peru), Master Scientiae in Food Technology - Universidad Nacional Agraria la Molina (Peru) and Doctor in Food Technology - Universidade Estadual de Campinas-UNICAMP (São Paulo-Brazil) with predoctoral stay at the Laboratory of Food Science and Human Nutrition- University of Illinois at Urbana-Champaign-UIUC (Illinois, USA). Guest Researcher in the Biochemistry Laboratory of the Department of Food Characterization, Quality and Safety of the INSTITUTE of FOOD SCIENCE and TECHNOLOGY and NUTRITION (ICTAN), belonging to the State Agency Higher Council of Scientific Research (CSIC) of Madrid Spain. PANAMERICAN BIMBO Award in NUTRITION, SCIENCE AND FOOD TECHNOLOGY 2010 (Mexico). LOréal National Award UNESCO CONCYTEC-ANC For Women in Science- 2018 (Peru). He has experience in the area of ​​Food Science and Technology and his line of research is related to technology applied to the development of functional foods, optimization of bioactive compounds from biodiversity through germination processes (quinoa, kiwicha, purple corn), studying their polyphenol content, antioxidant capacity and antihypertensive capacity. Principal Professor and Research Professor at the National University of Santa (Chimbote-Peru). Director of the Agroindustrial Technological Research Institute-IITA (April 2016-January 2017 and February 2019-January 2022). Head of the Research Group: Functional Foods at UNS (March 2020-May 2023). Winner of 02 FONDECYT-World Bank Projects, 01 FONDECYT Project and 02 PROCIENCIA-World Bank Projects, where she acts as PRINCIPAL RESEARCHER. Member of the National Academy of Sciences -ANC, since 10/25/2019 as Associate Academic.