Associate Professor, Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy and Food Science, INSA-UB, University of Barcelona; Barcelona, Spain.

Maria Pérez obtained a Pharmacy degree and a PhD in Organic Chemistry at the University of Barcelona (UB). In 2014 she was awarded the GEPRONAT prize for Best Young Researcher by the Specialised Group of Natural Products Chemistry of the Royal Spanish Society of Chemistry, where she currently serves as the secretary of the Board of Directors.

In 2018, she joined the Nutrition, Food Science, and Gastronomy department at the UB as an Associate Professor through the Serra Hunter Programme. Since then, she has applied her extensive knowledge and skills in chemistry to the field of food science.

A member of the Polyphenol Research Group, Dr Pérez is currently analysing the effect of different carbon-rich organic fertilizers on the quality of horticultural foods, as well as studying the effect of cooking processes on bioactive food components.