Patricia Roig Montoya, Associate Professor of Food Science and Technology at the University of Valencia (UV) has developed her scientific career in the areas of molecular biology and microbiology. She has worked with yeasts isolated from fermented foods to study their resistance to industrial stress, and yeasts from clinical isolates to study their virulence factors. Nowadays she is working on obtaining polyphenolic extracts from agri-food products to study their antioxidant capacity in vivo, in Saccharomyces cerevisiae and Caenorhabditis elegans as model organisms, as well as their anti-inflammatory capacity in macrophage cell lines, with the aim of developing functional foods.
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