Laura Mateo Vivaracho
She holds a PhD in Analytical Chemistry from the University of Zaragoza, where she began her research in the Aroma and Oenology Analysis Laboratory, specializing in Food Chemistry. Between 2011 and 2020, she carried out her research at the Center for Food Quality of the INIA-CSIC in Soria, characterizing the nutritional, functional, technological, and organoleptic properties of legumes and wild mushrooms, among other raw materials.
She is currently a professor in the Department of Biochemistry, Molecular Biology and Physiology of the Faculty of Health Sciences at the University of Valladolid, combining this work with research as a member of the UIC 387: Biomarkers and Health Status and the AgroLab Associated Unit of Healthy Foods, through which she works with the CCA-INIA-CSIC, relating the nutritional and functional composition of new foods that are beneficial for health with biomarkers that corroborate these benefits.