Natalia Aparicio García

Since 2021, I have been working at AINIA in the Food Industries line, carrying out a wide range of R&D projects at both national and European levels. My work focuses on the development of ingredients and food products across the entire value chain, from design to production. In particular, I work on revalorisation and value creation through the improvement of nutritional, technological, sensory and bioactive profiles, always from a sustainability perspective.

I hold a PhD in Food Science from the Autonomous University of Madrid, a Master’s degree in Agricultural Chemistry and Novel Foods from the same university, and a degree in Food Science and Technology. I have four years of research experience at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) and the Institute for Research in Food Science (CIAL-UAM), where I worked in areas such as the development of functional ingredients from plant-based foods, the revalorisation of coffee industry by-products, and the evaluation of technological strategies for obtaining a healthy fermented oat drink suitable for coeliac consumers.

I am also the author and co-author of several scientific papers published in high-impact journals, as well as various scientific communications presented at both national and international conferences.

I hold a PhD in Food Science from the Autonomous University of Madrid, a Master’s degree in Agricultural Chemistry and Novel Foods from the same university, and a degree in Food Science and Technology.