María LavillaDr. María Lavilla has 15 years of experience in research in the field of Food Quality, Safety and Technology. She got her PhD in Food Science and Technology and DVM (Doctor of Veterinary Medicine, specialization in Bromatology) at the University of Zragoza (Spain). From 2009, she works as Researcher at AZTI (Spain) in the group of Food Quality, Safety and Identity. Her current research activities are mainly focused in the isolation and characterization of microorganisms and their metabolites with interest for food production (e.g. Lactic acid bacteria and yeast) and the development of new strategies and tools for biological control of foodborne and spoilage pathogens (bacteriophages). She is also focused on performing Challenge tests for the validation of emerging technologies (high pressure processing, pressure assisted thermal processing, etc.) in commercial food products. Accordingly, she has been involved in more than 20 research projects financed by public calls of Regional, National and European administrations (FP6, FP7, H2020), leading 6 of them, and in more than 15 R&D projects (leading 10) with private companies.

As a result of this research, she is inventor in 4 patents, and author of more than 25 publications related to Food Safety and Food Technology, including peer reviewed papers, technical articles and book chapters, and more than 40 national and international congress contributions. Read More Read Less