Vera Cebrián Lloret

I was born and raised in Valencia (Spain), a coastal city, so the sea has always been a constant presence in my life, bringing me calm and peace. However, it wasn’t until I began my doctoral thesis that I started to take a deeper interest in the benefits the ocean can offer us and the risks it faces if we don’t protect it. After completing my master’s degree in Food Science and Engineering, I had the opportunity to start my doctoral thesis at the Institute of Agrochemistry and Food Technology (IATA-CSIC). In my research group, several projects focused on sustainability, and my own research centered on the valorization of seaweed biomass and industrial residues from phycocolloid production to develop biopolymeric materials that could replace traditional plastics, as well as new ingredients for food applications, in line with circular economy principles.
During my thesis, I had the chance to complete a research stay with the Food Protein Group at the Institute of Food Science Research (CIAL), where I discovered that seaweed can also serve as a sustainable alternative source of protein for human consumption. There, I focused on studying how the structure and composition of seaweed cell walls affect protein digestibility.
After obtaining my PhD, I decided to return to CIAL to continue my postdoctoral studies within the SEAFOODTURE project, funded by the Sustainable Blue Economy Partnership. In this project, we are conducting a comprehensive valorization of seaweed biomass to develop sustainable, high-quality nutritional food products.