INMACULADA GOMEZ BASTIDA

Inmaculada Gomez Bastida is a Professor at the Department of Biotechnology and Food Science within the School of Sciences at Universidad de Burgos. Her research focuses on Food Technology, Functional Foods, and Nutritional Science, particularly consumer attitudes towards healthy food products and innovative developments in food technology.

• PhD in Food Science and Technology from Universidad Pública de Navarra (2014)

She is affiliated with the research groups ALTESA ALIMENTOS, TECNOLOGÍA Y SALUD and TECNOFOOD Food Technology, and contributes to the PhD program "Avances en Ciencia y Biotecnología Alimentarias" at Universidad de Burgos.

Her work explores the intersection of food chemistry, functional ingredients, and consumer behavior, aiming to create technologically advanced yet nutritionally beneficial food products.