Laura Mateo-Vivaracho
Speaker
She holds a PhD in Analytical Chemistry from the University of Zaragoza, where she began her research in the Aroma Analysis and Oenology Laboratory, specializing in Food Chemistry.
Between 2011 and 2020, she conducted research at the INIA Center for Food Quality in Soria, characterizing the nutritional, functional, and sensorial properties of legumes and wild mushrooms (mushrooms and truffles), among other raw materials. To this end, innovative analytical techniques for the isolation and preconcentration of bioactive compounds have been used.
Since 2018, she has also been part of the research group of the "EMI Culinary Hub for the valorization of wild mycological resources of agri-food interest," whose objective is to stimulate gastronomic innovation together with specialized chefs, as well as to promote the transfer of the results obtained through conferences and knowledge exchange networks.