Ainhoa, MSc in Agronomical engineering, is a PhD researcher in food science at PROCEREALtech (University of Valladolid). Her work focuses on the physical modification of gluten-free flours by microwave-assisted hydrothermal treatments and their application in improving gluten-free bread quality. She has been awarded with Extraordinary Award’s for her degree and master records, 2 research grants (MSc and PhD), and AgroBank-UdL Chair for the best Master’s Final Project-Women in Science Prize.