Editor Name: Dr. Eduardo Medina Pradas
Educational Qualification: Phd.
Designation: Researcher at Instituto de la Grasa, Spain.
Department: Food Biotechnology
University: University of Seville
Research Interest: Fermented food, in particular vegetables: table olives, pickles, etc.,Microbiology, microbial ecology, molecular biodiversity, NGS,Microbial safety, challenge test, antimicrobials,Olive products, olive oil,table olives.Phenolic compounds
Biography: Eduardo Medina Prada currently working as a researcher at the Instituto de la Grasa (IG-CSIC) focused in molecular biology and its application in the study of microbial ecology in different olives products. From 2012 to 2014, he began his postdoctoral period at the Food, Bioprocessing and Nutrition Sciences Department at North Carolina State University (USA). He continued his research in the field of fermented vegetable, especially in cucumbers, kimchi and yacon under a molecular approach He developed his research career primarily in the Department of Food Biotechnology at the Instituto de la Grasa (IG-CSIC) since 2004. His research activities in the field of Food Science and Technology have been mainly focused on Food Safety and Food Quality in the areas of applied biochemistry and microbiology in olive products such as olive oil, table olives and derivatives. The study of phenolic compounds in olives products, their antimicrobial activity against foodborne pathogenic bacteria and their role in the olive fermentation have been the principal aims of his research. He also stayed at the center IFAPA Las Torres-Tomejil (Sevilla) in the area of plant protection, expanding his knowledge on phytopathogenic bacteria and fungi in strawberry and tomato plants. This research resulted in the development of natural pesticides and fertilizers from olive wastewaters against plant pathogens.