University Lecturer
Graduated in Chemistry from the University of Barcelona in 1990 and obtained her PhD from the Rovira i Virgili University in 1996. Since 1991 Olga Busto has been teaching in the field of analytical chemistry at the Faculty of Oenology of the URV and at the Superior Technical School of Chemical Engineering. She obtained the position of university lecturer in 1992 and has been a full professor since 2002. Her research focuses mainly on the control and improvement of food quality. She has contributed to the development of a sensory tasting panel based on instrumental analysis techniques and is currently collaborating in the application of Process Analytical Technologies (PAT) in the control of fruit production, within the framework of an interdisciplinary project that aims to develop new products with high added value and minimal processing through innovative and sustainable technologies.
Her research has resulted in more than 100 indexed articles, numerous book chapters and dissemination articles, and more than 150 contributions to congresses and conferences. She has been very active in collaborating with industries, mainly in the food industry. From 2010 to 2021 she was Vice-Dean of the Faculty of Oenology and, as such, member of the Board of Directors of the Wine Technology Platform.
ORCID ID: 0000-0002-2318-6800
