Prof. Francisco Hidalgo

Francisco J. Hidalgo is Research Professor at the Instituto de la Grasa-CSIC in Seville. He obtained his PhD in Chemistry from the University of Seville and was postdoctoral associate at Cornell University and the University of California at Davis. His research focuses on the investigation of amino-carbonyl and phenol-carbonyl reactions in foods, examining their implications for food quality and safety. He has published over 170 articles in food science journals and has imparted numerous conferences. Additionally, he has held different positions, including Deputy Director of the Instituto de la Grasa, member of the CSIC Advisory Board, member of the Food Area Commission of the CSIC, Director of the Lipid Characterization and Quality Department at the Instituto de la Grasa, Coordinator of the Food Science area for the State Research Agency of Spain, and Editor of Food Chemistry.