Eva Guillamón
A PhD in Food Science and Technology from the Complutense University of Madrid, she began her research career in the Department of Food Technology at INIA.
She is currently a Senior Scientist and Coordinator of the Center for Food Quality at the National Institute of Agricultural and Food Research and Technology (INIA), part of the Higher Council for Scientific Research (CSIC) in Soria, dedicating herself to the study of bioactive compounds, especially in mushrooms and legumes, and their valorization through the development of new healthy and sustainable foods using innovative technologies, thus improving their nutritional, functional and sensory quality.
In addition, she is the Principal Investigator of "Agrolab de Alimentos Saludables", Uva, Associated Unit to the CSIC by the INIA (Soria), with the objective of identifying and characterizing raw materials with added value and from them, obtaining healthy foods for sectors of the population with special requirements in their diets (allergies, celiacs, older adults,...).