María Córdoba Ramos

She is a professor of the area of Nutrition and Bromatology at the School of Agricultural Engineering of the University of Extremadura. She is part of the microbiology and food quality research group (CAMIALI, AGA015). She actively participates in new lines of research aimed at improving food quality and safety, as well as at the valorization of by-products from the agro-industrial sector. She has worked on optimizing the hygienic and sanitary quality of dairy products, collaborating on various artisanal cheese production lines in the southern region of Andalusia and with the traditional Torta del Casar. Additionally, She has conducted research focused on the selection of starter cultures for yogurt production and cheese, aiming to obtain healthier and more functional products.

He has participated in more than 50 R+D, projects funded in public calls (regional, national and/or international), in more than half of them as principal investigator. In addition, she has collaborated in transfer activities with more than 30 collaboration agreements with food industries, being responsible for almost all of them.

It is part of the INURA, University Institute for Research in Agricultural Resources, created in 2016, made up of several research groups that carry out their R+D+i in the field of agri-food resources, creating a multidisciplinary and specialized research environment that deepens the improvement of the quality of agri-food products, acting from the use of natural resources, processing, conservation and/or commercial life to obtain high quality, safe and environmentally friendly products. The activity of the same must generate fundamental knowledge to promote both agriculture and the agri-food industry in Extremadura.

Orcid: 0000-0002-2110-068X