D. Elisa is in the second semester of the Master in Food Science and Technology. She is a Biological and Pharmaceutical Chemist since 2018 where she worked with the isolation and characterization of lactic acid bacteria from goat’s milk. In the industrial sector, she worked in the Herbax company in the area of microbiological quality and in the Biorganix company as a practitioner in the same area. She is currently working on the project entitled “Biological potential of peptides obtained from amaranth through fermentation with lactic acid bacteria.” She has a book chapter as the main author, as well as experience in microbiology and molecular biology.