MARÍA PAZ AGUILERA

PhD degree obtained at the Department of Chemical Engineering, Environment and Materials of the University of Jaen. Her research activity was developed from 1998 in the Instituto Andaluz de Investigación y Formación Agraria Pesquera y de la Producción Ecológica (IFAPA) at Center Venta del Llano of Mengíbar (Jaén). She is currently working at Fundacion Citoliva as Virgin Olive Oil Sensory Panel Leader and as responsible of the Experimental cooking. Her research interest is focused in agronomic and technological factors affecting to virgin olive oil composition and sensory characteristics. Nowadays she is working in developing new foods based on the addition of olive oil or any compound extracted from the value chain of olive oil industry in order to improve the lipid and health benefits. She has participated in more than 20 research and develop projects and published 21 research articles, and several technology transfer publications.