Tania Mesa received her BSc in Biotechnology from the University of Barcelona, her MSc in Food Research, Development and Innovation and MSc in Environmental Agrobiology at the same university. Tania started collaborating with the ANTIOX group in 2018, where she developed her BSc final project about the identification of a new variety of avocados and its content of vitamin E. For her MSc, she focused on the physiological response of tomato plants to temperature stress and its implication on fruit quality. At this moment, Tania was awarded with an FPI grant to perform her PhD, and focused her research on the study of vitamin E biosynthesis, transport and function.


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