Guillermo Rodríguez Gutiérrez

Guillermo Rodríguez Gutiérrez, achieved the Degree Chemistry in 1997 and PhD in Food Science and Technology in 2006 both at University of Seville, Spain. He carried out her PhD studies from 2000 to 2006 at the Fat Institute (CSIC, Seville, Spain). From 2006 to December 2007 he continued working as post-doctoral researcher at the same group with different appointments. In December 2007, he moved to United Kingdom where he joined Prof. Garry Duthie and Prof. Baukje de Roos in Lipids and Atherosclerosis group at the Rowett Institute of Nutrition and Health (University of Aberdeen) to perform a post-doctoral stay funded by Ministry of Science and Technology. He is currently working as a tenure researcher in the Fat Institute (Spanish National Research Council (CSIC)), in which he is co-responsible for the Scientific Culture Unit and is also a member of the official olive oil tasting panel. He is working within the research group Phytochemical, bioactivity and process development. Author of more than 115 articles in high impact factor journals, more than 80 communications in national and international scientific congress and meetings as oral and poster communications, principal investigator of 14 national and international research projects. He is co-inventor of 11 national and international patents, 6 in exploitation and 2 in negotiation or license phase. Co-director of 7 PhD thesis. He has experience in docent activities as a professor of 2 national and 3 international masters since 2006. In addition he participates actively in the creation on one Spin Off (SVM S.L.) in which antioxidants are been extracted from olive oil by-products.