BALAT Research Group, Faculty of Veterinary Medicine, University of León, Spain

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Degree in Veterinary (specialty Bromatology, Hygiene and Food Technology) and PhD in Veterinary at University of León in 1994. Professor since 1997 at University of León. Director of Institute of Food Science and Technology at University of León since 2000 to 2004. Coordinator of Lactic Acid Bacteria and Technological Application Research Group at University of León since 2017. Author or co-author of more than 80 research papers and 120 Congress communications.

Research interests include characterization and recovery of traditional varieties of cheeses through microbiological, chemical, biochemical, sensory studies and design and preparation of native starter/adjunct cultures; influence of the technological process and diet type on the bioactive metabolites and the quality of sheep's cheese; antimicrobial and antioxidant activity of products derived from the hive; culinary chemistry and technology.