Tania received a BSc in Biotechnology, an MSc in Food Research, Development and Innovation and an MSc in Environmental Agrobiology from the University of Barcelona in 2020, 2021 and 2022, respectively. She joined the PLANTsynergy group in 2018 and conducted her final BSc project in Biotechnology and MSc project in Environmental Agrobiology within the group. Her BSc project focused on the study of the Bacon Avocado variety and its vitamin E content, while her MSc project examined the response of tomato plants to both high and low temperatures. In September 2022, she received a 4-year fellowship from the Spanish Government to carry out her PhD thesis focused on the study of the biosynthesis and function of vitamin E in plants.