Maria de la Paz Aguilera Herrera
Maria de la Paz Aguilera Herrera is based in Jaén where she heads the tasting panel at CITOLIVA, the Center for Olive and Olive Oil Technologies. She also is in charge of the ground-breaking Food Lab at the same institution, that is exploring the various uses of olive oil in today’s food preparation processes. Maria holds a Bachelor of Science in Biology from the University of Granada and a PhD in Chemical Sciences from the University of Jaén where she also teaches. Her extensive background in the sensory analysis of oils began during her research period at the Venta del Llano Center Institute of the Agricultural and Fishery Research and Training (IFAPA), where she specialized in the elaboration, classification and quality-control of extra virgin olive oil. From 2007 onwards she has participated as a judge in numerous national and international competitions such as Expoliva, Argoliva, OVIVEJA, and JOOP (Japan Olive Oil Competition). She has published more than 30 articles in international journals as well as several research papers in important scientific publications. She is co-author of several specialized books including “Manual of Olive Oil Tasting and Pairing” and “Olive Cultivation”, currently in its 6th edition.