Dr. Guillermo Santos-Sánchez, who graduated in Human Nutrition and Dietetics, began his research career in 2015 as an intern student in the area of nutrition and bromatology at Pablo de Olavide University, from where he obtained his final degree. At the end of 2017, after completing the Master of Nutrition in Physical Activity and Sports at the Catholic University of San Antonio de Murcia (UCAM), he obtained FPU aid from the Ministry of Education, Culture, and Sports to carry out doctoral studies at the University of Seville, specifically in the Molecular NeuroImmunoEndocrinology group of the Institute of Biomedicine of Seville (IBiS). In December 2022, he obtained the title of International Doctor from the University of Seville with cum laude qualification. He has also participated in six international and ten national conferences and has been awarded awards for the best article from the Faculty of Medicine of the University of Seville (2022), as well as the 10th edition of the “Young Award for Scientific Culture” program” from the Seville City Council. Finally, he obtained a Juan de la Cierva postdoctoral contract in 2023 to continue his postdoctoral studies in the food proteins group of the Food Sciences Research Institute, CIAL.
Prof. Dr. María-Soledad Fernández-Pachón obtained her doctoral degree from the University of Seville in 2005. Since 2006, Prof. Dr. María-Soledad Fernández-Pachón has been a professor in the Department of Molecular Biology and Biochemical Engineering at the University of Pablo de Olavide. Her field of research is: a) the characterization of bioactive compounds of plant-based foods and their derivatives and the evaluation of their potential beneficial effect at the cardiovascular level through nutritional intervention studies in humans; b) the bioavailability of bioactive compounds, c) the chemical and biological characterization of bioactive peptides from plant-based foods; and d) the development of functional foods or nutraceuticals based on bioactive peptides. Her research career has combined the generation of knowledge in the Areas of “Health Sciences” and “Food Science and Technology”, the development and innovation of technological aspects and design of new foods, and the transfer in the productive sector through collaboration agreements and contracts with companies. She has led 6 research projects and has published 42 papers in various journals.
