Gerardo Alvarez Rivera

Dr. Gerardo Alvarez Rivera is a researcher at the University of Santiago de Compostela's Faculty of Chemistry, Department of Analytical Chemistry, Nutrition and Bromatology. As a Ramón y Cajal Researcher and member of the LIDSA Laboratory for Research and Development of Analytical Solutions, he specializes in analytical chemistry and foodomics approaches to extract and characterize bioactive compounds from agri-food by-products.

• PhD (2015) in Analytical Chemistry from University of Santiago de Compostela
• Focus on sustainable extraction technologies for cosmetic/personal care products safety
• Expert in foodomics, metabolomics, and neuroprotective compound analysis
• Works extensively with pressurized liquid extraction and green solvents

His recent research explores avocado residues, microalgae, and olive by-products for bioactive compounds, with emphasis on neuroprotective and antioxidant properties. He has developed advanced methodologies using mass spectrometry and chromatography for food safety and composition analysis, particularly in wine proteins and edible insect characterization.

While no specific awards are documented in the provided materials, his extensive publication record (over 30 articles since 2019) demonstrates significant contributions to sustainable extraction technologies and food waste valorization. His work bridges analytical chemistry with practical applications in food science and nutraceutical development.