Prof. Somoza deals with the isolation and characterization as well as the bioactivity and bioavailability of food ingredients. In 2004, she was awarded the Hans Adolf Cancer Prize by the German Nutrition Society for her special achievements in basic research. In 2016, she also received the FEMA Excellence in Flavor Science Award from the Flavor and Extract Manufacturers Association (FEMA) of the United States. The award is given to people who have achieved outstanding international results in the field of flavorings. Prof. Somoza received this award for her work on the identification of physiological effects of flavoring substances that go beyond their taste and smell impression.