Dr. Cristina del Carmen Cedeño Pinos is a food science specialist at the University of Murcia, Spain, with expertise in food technology, nutrition, and antioxidant applications in food systems. Her academic background includes a degree in Food Science and Technology, a Master’s in Nutrition, Technology and Food Safety, and a PhD (Cum Laude) focused on the application of polyphenolic extracts from rosemary and sage as natural antioxidants in nutritionally enhanced foods. She has contributed to research and innovation in food quality, preservation, and functional ingredients, particularly in developing healthier and more sustainable food products. As a member of a multidisciplinary research group, she collaborates on projects addressing food safety, bioactive compounds, and product development. In addition to her research, she actively contributes to laboratory management and teaching, supervising student projects and supporting academic training. Her work demonstrates societal impact through advancing clean-label solutions and improving nutritional quality in modern food systems.