**Olga Escuredo**

Olga Escuredo has been a professor at the Faculty of Sciences (University of Vigo, Spain) since 2012. She received her PhD in Agri-Food Science and Technology from the University of Vigo focusing on research tasks linked to the composition and physicochemical characterization of honeys. Her main research lines are based on the physicochemical characterization and botanical origin of bee products, and the application of NIR technology to food products and food industries. Her research interests include the chemistry of natural products such as honey and pollen, analysis of compounds with biological activity and the relationships with the quality and the origin of food products. Olga Escuredo has authored more than 70 research articles published in peer-reviewed international journals and has presented many communications in national and international seminars and conferences, within the areas of Food Sciences and Technology, Nutrition and Dietetics, multidisciplinary Chemistry, Environmental Sciences, Agronomy and Agriculture. She has also participated in national and European projects and dissemination activities.
