Rocio Gallego

Curriculum Vitae

Rocío is a PhD student at the Research Institute of Food Science (CIAL) of the CSIC, in Madrid. She was graduated in Biotechnology at the Universidad Pablo de Olavide (Seville) and after she made a one-year stay at the University of Tübingen (Germany). Subsequently, she obtained a Master's Degree in Nuevos Alimentos at Universidad Autónoma de Madrid where she focused her research in the characterization of bioactive compounds from food and in the study of bioactivity (antioxidant activity, anti-inflammatory ...) and bioavailability of these compounds. She is currently collaborating in the European ABACUS Project (Algae for a biomass applied to the production of added value compounds), which belongs to the Horizon 2020 program, in which she studies terpenoids and other compounds from microalgae. She has also participated in two projects (national and international) that allowed her to spend one month doing research in Edmonton (Canada).
She has contributed to the publication of 2 scientific articles in SCI international journals (Q1 and Q2), two bibliographic reviews and two book chapters. In addition, she has participated as author or co-author in 7 scientific contributions to congresses, 3 of them international.