Alejandra Acevedo-Fani is a Senior Research Officer working with the Food Structures and Digestion team at the Riddet Institute, New Zealand. She received her PhD degree in Food Science and Technology from the University of Lleida (Spain), which was focused on developing nanostructured emulsions and nanolaminates for encapsulating active food ingredients. Currently, Alejandra oversees several projects investigating modifications of the food structure in the digestive tract, particularly bioactive compounds-enriched foods, food emulsions, and plant protein-based foods. She also works with the innovation team to develop intellectual property in healthier and more sustainable foods.