Eva Mª Ramírez Castro

Extension: 431046
evamariaramirez@ig.csic.es

Eva Mª Ramírez Castro began her research career at the Food Biotechnology Department of iG-CSIC in 2009. Her main line of research was the analysis of polyphenolic and oleoside compounds present in table olives, their transformations during elaboration process and research of enzymes involved in their degradation, the subject of her doctoral thesis. 

 

After that, in 2017 she started work as R&D manager at TAFIQS IN FOODS, a start-up of CSIC and University of Córdoba, of which she is partner. At this time, she was developing a postdoctoral contract at this company, which line of research was the study of lactic bacterias involved in the fermentation of table olives with multifunctional characteristics. She was a project manager of a national project and she collaborated in 5 projects, 1 of them was an international and the other 4 project as PI. She worked together with table olives companies at 4 research contracts to improve their olive fermentation process. In September of 2021 and for 4 months, she was the company’s administrator.

 

Since January 2002, she has a postdoctoral contract at the Food Biotechnology Department of IG-CSIC, where she researches with olives leaves.

 

During her research career, she has been author of 1 industrial secret. She has been internship tutor of 4 university students and lecturer of the International Master in Oliviculture and Elaiotechnics (organized by UCO), the Course of Preparation of Table Olives (organized by CSIC) and the International seminar named “Quality, safety and nutritional value of table olives. Use and treatment of effluents” (taught in Arica (Chile)). In addition, she has prepared different advisory reports for the industry and currently she is directing a doctoral thesis.

 

https://orcid.org/0000-0002-8624-502X