Prof. Rosa María García-Gimeno has been a Full Senior Professor since
2017 in the Dept. of Bromatology and Food Technology, Veterinary
Medicine Faculty of the University of Córdoba. She has more than 30
years of experience in the field of Food Hygiene and Inspection. She is
a member of the HIBRO Research Group, specializing in the development and
application of predictive microbiology and quantitative microbial risk
assessment in food since 1990. In her research activity, she
highlights the publication of more than 100 indexed scientific articles,
of which, in 62% of cases, the impact index in the Food Science and
Technology area has placed in the first tertile and, in 23% of cases, in the second
tertile. Regarding the publication of 24 chapters of books, she
highlights those made for the publishers Academic Press, CRC Press, Wiley,
Nova Publisher, and INTECH, all of them dealing with some aspect of
predictive microbiology in food and its various applications in food
microbiological control. Thanks to the work of the research team to
which she belongs (group PAI AGR-0170 HIBRO), this research group is one
of the competent organisations advising EFSA.
Dr. Guiomar Denisse Posada Izquierdo is a
professor at the Department of Food Science and Technology, Faculty of
Veterinary at the University of Córdoba. She earned her PhD in Food Science
and Technology from the same institution. With over 16 years of experience, Dr.
Posada Izquierdo specializes in food microbiology, predictive microbiology, and
microbial risk assessment, particularly within the dairy industry and
ready-to-eat vegetables. Her research focuses on food safety interventions,
microbiological risk assessment, and developing predictive models. She has
authored more than 40 innovative research papers and ten influential book
chapters on diverse food matrices, including fish, meat, olives, leafy
vegetables, and essential oils. Dr. Posada Izquierdo's work has been
instrumental in national and international research projects aimed at enhancing
food quality and safety. She has a notable citation record with over 1,100
citations, underscoring her impact in the field. Her dedication to advancing
food science is reflected in her extensive research and collaboration with
global academic and industrial partners.
