Associate Professor
Graduated in Chemical Sciences from the University of Barcelona in 1990 and PhD from the Rovira i Virgili University in 1996. Since 1991, Olga Busto has taught in the field of analytical chemistry at the Faculty of Enology and at the Higher Technical School of Chemical Engineering of the URV. She got the position of University School Professor in 1992 and she has been Associate Professor since 2002. His research focuses mainly on the control and improvement of food quality. He has contributed to the development of a sensory taste panel based on instrumental analysis techniques and currently collaborates in the application of process analytical control technologies (PAT) in the control of fruit production, within the framework of an interdisciplinary project that aims to develop new foods with high added value and minimal processing through innovative and sustainable technologies.
Her research has resulted in more than 100 ISI articles, numerous book chapters and scientific popular articles, and more than 150 contributions to congresses and conferences. She has been very active collaborating with industries mainly in the food field. From 2010 to 2021, she was Vice-Dean of the Faculty of Enology and, as such, a member of the Board of Directors of the "Plataforma Tecnológica del Vino" (Wine Technology Platform).
ORCID ID: 0000-0002-2318-6800
