Ana C. Soria
Ana Cristina Soria obtained her Ph.D. degree in analytical chemistry from the Complutense University of Madrid, Spain, in 2004. She completed her thesis in the field of the development and validation of new methodologies for fractionation and GC-MS analysis of volatiles in food and plant samples. During her postdoctoral stay at the University of York and at the Central Science Laboratory (UK), she worked on metabolic fingerprinting of urine samples by LC-MS, CE-UV, and NMR. In 2007, she joined the Instituto de Fermentaciones Industriales of the CSIC to carry out the synthesis, analytical characterization, and study of functionality of novel food ingredients based on glycosylated whey proteins and the determination by means of chromatographic and mass spectrometric techniques of new quality indicators in dried vegetables. She is currently working at the Instituto de Qu Ímica Org ánica General of the CSIC on the development of new analytical methodologies to obtain plant extracts enriched in bioactives of use in the food industry.
Biography Updated on 30 July 2012