Miryams main research interests are the obtaining of sustainable functional food ingredients and applicability for the same. She is also particularly interested in understanding the relationship between food and health. 

Food Science and Technology, Food Nutrition, Analytical techniques, Nutrition, Functional Food and Sustainability

Miryam is Assistant Professor in Food Science and Course Director BSc Food Science and Health. She is currently working within the Proteins and Peptides Research group in UL. She did her PhD in the Research Institute of Food Science (CSIC, Spain) and Universidad Autónoma de Madrid (Spain). She was awarded with a prestigious grant of Research in Food, Nutrition and Health from the Danone Institute to develop a 2-year project in the Institute of Food Science Research and in the Institute of Food Science, Technology and Nutrition (CSIC) studying protease inhibitors and phenolic compounds. She has worked for the following Irish National projects: Food for Health Ireland (FHI), the Dairy Processing Technology Centre (DPTC) in relation with the nutrition, physico-chemical ;and bioactivity of dairy proteins. She conducts research in relation with algal proteins and peptides.