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Beatriz Quintanilla-Casas

Doctor
University of Copenhagen
Barcelona, Catalonia, Denmark

BSc degree in Human Nutrition and Dietetics (Universitat de Barcelona, 2011), Degree in Food Science and Technology (Universitat de Barcelona, 2014) and MSc in Bioinformatics and Biostatistics (Universitat Oberta de Catalunya - Universitat de Barcelona, 2017).

After one year working as a research assistant in the research group “Lipids and bioactive compounds in the food chain” at the Department of Food Science and Nutrition of the Universitat de Barcelona (Spain), in October 2017 she got a predoctoral fellowship from the Spanish Ministry of Education, Culture and Sports. Since then, she is a PhD Candidate in the above-mentioned research team.

Her PhD thesis focuses on developing new tools to authenticate Olive oil, in terms of verifying declared quality degree or geographical origin and detecting illegal blends. In 2019, the AOCS European Section awarded her research on olive oil authentication with the student travel grant. Recently, she conducted a 6-month predoctoral research stay in the Chemometrics and Analytical Technologies section at the Food Department of the University of Copenhagen (Denmark), aiming to expand her knowledge in chemometrics for the development of authentication models.

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