Dr. Selene Pedrós earned her Bachelor of Veterinary Sciences and her MSc in Food Science and Technology from the University of Zaragoza, Spain. Then, she completed her PhD at University College Dublin, Ireland. After that, she became a post-doctoral researcher in the School of Agriculture and Food Science at UCD and was involved in a number of research projects. She is currently a technical officer for the Food Science and Nutrition Section within the same School. Her primary area of research has focused on the characterization of microbial inactivation and shelf-life extension by traditional and novel food processing technologies and also on the application of these novel technologies for improving the food quality from a microbiological, physicochemical, and sensorial perspective.