Ana Heredia

Ana Heredia serves as Lecturer at Universitat Politècnica de València, where she specializes in food digestion and nutrient bioavailability research. After completing her PhD in Food Science and Technology, she has established herself as a leading researcher in gastrointestinal digestion processes and healthy food development. Her research focuses on three main areas: the effect of gastrointestinal digestion conditions on macro and micronutrients bioavailability, new healthier food design, and the impact of food processing on functional compounds stability. Through her active participation in national and European research projects, she has published more than 60 JCR research articles, demonstrating her significant contributions to food science. Her work combines fundamental research in nutrient bioavailability with practical applications in developing healthier food alternatives, advancing understanding of how processing affects nutritional value and functionality.