Eduardo Medina

Eduardo Medina has developed his research career primarily in the Department of Food Biotechnology at the Instituto de la Grasa (IG-CSIC) since 2004 when he got a FPI fellowship to carry out his PhD studies. The study of phenolic compounds in olives products, their antimicrobial activity against foodborne pathogenic bacteria and their role in olive fermentation have been the principal aims of his research in Food Science and Technology area with a great impact in the agro-food sector. He has also stayed at IFAPA Las Torres-Tomejil (Sevilla) in the area of plant protection, expanding his knowledge on phytopathogenic bacteria and fungi. In 2012, the candidate began his postdoctoral period in the Food, Bioprocessing and Nutrition Sciences Department at NCSU. He continued his research in fermented vegetables, especially in cucumbers, kimchi and yacon, under a molecular approach. In 2014, Dr. Medina came back to the IG-CSIC and continued his research in molecular biology and its application in the study of microbial ecology focused on the safety of different olives products. Currently, Dr. Medina is developing his research about the characterization of bioactive compounds and their biological properties in derived olive product as a member of the “Chemistry and Technology of table olives” research group.

In summary, the main topics of his research line have mainly been performed on the biochemistry and microbiology of fermented vegetables and the study of bioactive substances in olive products and by-products. It can be split into different sub-lines: i) Natural antimicrobial compounds and their uses in food, agriculture and health, ii) Microbial ecology of vegetable fermentation, iii) Bioactive compounds in olive products and revalorization of olive by-products, and iiii) Food safety.