Expertise: Functional Foods Applications

Diego FernándezDr. Moreno-Fernández (Ph.D. in Biological Sciences, University of Granada, Spain, 2000) is a Staff Scientist at CEBAS-CSIC (Spanish National Research Council) since 2008, in the Food Science and Technology Department and the Research Group on Quality, Safety and Bioactivity of Plant-derived Foods. Previously, as postdoctoral associate and granted fellow, worked in the USA from 2001 to 2004 at Rutgers University (New Jersey, USA), on natural products and drug discovery projects. Upon the return to Spain in 2004, and as postdoctoral associate at CEBAS-CSIC worked in the the consolidation of the line of research from the agri-food science to nutrition and health (From farm to health, integrated study). Author and coauthor of more than 100 papers in scientific journals (S.C.I.), coordinator (P.I.) and participant in more than 20 projects (Regional, National and International level) of R&D and innovation, focused on the development of new foods and functional ingredients derived from plants.

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