Veronica Garcia Valverde

Veronica Garcia Valverde is an Associate Professor (Part-Time) at the University of Murcia, affiliated with the Faculty of Veterinary Medicine, within the Department of Food Technology, Nutrition and Bromatology. Her research focuses on bioactive compounds in foods, particularly tomatoes, and their processing effects. She also investigates nutritional patterns, such as the Mediterranean diet, and evaluates dietary habits in university populations.

She earned a PhD in Food Science from the University of Murcia (2014) with a thesis titled Study of bioactive compounds in tomato: evaluation of raw material, effects of technological treatment, and characterization of byproducts, supervised by Dr. Francisco Javier García Alonso and Dr. María Jesús Periago Gastón.

Her research interests span food chemistry, nutritional assessment, and antioxidant mechanisms. Recent publications highlight studies on edible flowers, tomato cultivar analysis, and student dietary adherence to the Mediterranean diet. She contributes to the Nutrition and Bromatology Research Group.

No scientific awards are listed, and her advising history remains unspecified. Her work bridges food technology and public health, emphasizing sustainable utilization of agricultural byproducts.