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Guangzhou Scikoon Industry Ltd. Co.
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Diego L. Garcia Gonzalez, PhD

Researcher
Instituto de la Grasa (CSIC)
Sevilla, Andalucia, Spain

Dr. Diego L. García-González has worked at Instituto de la Grasa (CSIC) since 2000. His research area focused on sensory food quality and authentication, with particular attention to emerging techniques. His activity was also carried out at McGill University (Montreal, Canada) during his postdoctoral period. He is a national representative in the Chemists Group of the International Olive Council, as well as a member of the EU olive oil expert group and US Pharmacopeial Convention (USP). He has published more than 80 scientific articles (h-index 28) and more than 13 book chapters, many of them on sensory quality, authentication and food characterization. It is an active partner in European projects (e.g. Foodintegrity, Authent-Net, Oleum).

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