My career as a researcher started the first year of Biochemistry degree course as a collaborator student in Biochemistry and Molecular Biology Department of the Universitat de València, where I was awarded with a collaborator student grant. At that point I started to study and optimize industrial yeast strain to enhance food related industrial processes. Later, I was awarded with a PhD grant from the Generalitat Valenciana in Dr. Matallana group to study stress responses during industrial propagation of yeasts. During my PhD, I was awarded with a short-term stay grant from the Generalitat Valenciana to collaborate with the research group of Dr. L. Gustafsson at the Chalmers University of Technology in Gothenburg (Sweden). After obtaining doctorate degree with highest mark, I was awarded with postdoctoral researcher grant from the Centre National de la Recherche Scientifique with the Dr. P.A. Defossez at the Institute Curie in Paris (France). In 2007, I returned to Spain to work in the research group of Dr. A. Querol in the Instituto de Agroquímica y Tecnología de los Alimentos (IATA) from the Centro Superior de Investigaciones Cientificas (CSIC) as a postdoctoral researcher in several projects related to industrial yeasts study and optimization. In 2009, I spent 2 months in the research group of Dr. L. Jespersen in the University of Copenhagen in Denmark. In 2013, I was awarded with a grant from the European Molecular Biology Organization (EMBO) and from the European Cooperation in Science and Technology (COST) to visit Dr. J.T. Pronk laboratory in Delft University of Technology (Netherlands) for 3 months to study metabolism of non-conventional Saccharomyces yeasts. Also, I have collaborated with Dr. P. Randez-Gil and Dr. J.A. Prieto research group in IATA-CSIC in baking yeast optimization. In April 2019, I obtained a permanent position as a head scientist in Food Biotechnology at the IATA-CSIC with a new research line in brewing yeasts.