Dr. Antonio Lama Muñoz earned a B.S. in Chemistry from the University of Seville in 2004 and a Ph.D. in Food Science and Technology from the same institution in 2011. He is currently a Tenured Scientist at the Instituto de la Grasa (CSIC) and based at the campus of Pablo de Olavide University in Seville, Spain. From 2005 to 2023, he held various academic and research positions at institutions including the University of Seville, the University of Jaén, and the University of Málaga and carried out research stays at international centers, such as the University of Hohenheim in Germany and the University of Nottingham in the UK. In late 2023, he was appointed to his current position at CSIC. His work in food chemistry and agri-food technology has led to 40 scientific publications and 4 patents, as well as collaborations with national and international institutions. He has participated in competitive research projects and public–private innovation programs and contributed to academic teaching at the undergraduate level. His research interests include the extraction and purification of phenolic compounds, the valorization of olive oil industry byproducts, the antioxidant activity of natural molecules, and the development of sustainable processes for applications in food and health.
