Fernando Martínez Roman

Fernando Martínez Roman holds a Ph.D. in Biological Sciences and works as a Research and Development specialist at the Instituto de la Grasa (CSIC), part of the Higher Council for Scientific Research. He is currently an R&D&I Specialist at the Experimental Oil Mill within the Industrial Processes and Environment Unit and also leads the oil sensory panel at the Seville Instituto de la Grasa. Fernando has participated in more than 120 research and development projects, both private and public, all related to the production technology, characteristics, and quality of virgin olive oil. He has taught many courses on oils, fats, olive oil production, quality, and sensory assessment at the Instituto de la Grasa and other institutions like the University of Seville, for over 30 years, and has published extensively. Fernando has judged in numerous national and international EVOO competitions, such as Diputación de Sevilla, Jaén Selección, Málaga, Huelva, Gran Picual, Expoliva, Ecotrama, Beja, Santarem, Los Angeles, New York, Auckland, Terra di Cicerone, Argoliva, San Juan, Verona, and Tokio, and has also tasted for guidebooks such as Iberoleum and Evooleum.