Olga Martín-Belloso

Martín-Belloso is a native of Calahorra.^[1] She attended the Colegio de las Teresianas, which she graduated in 1976.^[2] She studied chemical sciences at the University of Zaragoza. She earned her bachelor's degree in 1982 and her PhD at the same institution in 1991.^[3] She completed her PhD research at the Asociación de Investigación de Industrias de conservas vegetales (the National Technical Center of Canned Vegetables) in San Adrián.

Martín-Belloso was made a professor at the University of Lleida in 1992.^[4] She leads the Department of Food Technology. Her interests include food preservation using pulsed electric fields and food product development.^[5][6] Martín-Belloso has studied coatings, including emulsion based nanostructures, that incorporate active ingredients such as antimicrobials, anti-browning compounds and texture enhancers.^[7][8]

In 2016, Martín-Belloso became the first Spanish Woman to join the International Union of Food Science and Technology.^[9][10] She is Director of the Doctoral School at the University of Lleida.^[11][12] She is the Spanish Ambassador for the Global Harmonization Task Force.^[13] She was elected the President of the European Federation of Food Science and Technology in 2019.^[14][15]

Martín-Belloso has contributed to many books, including;

• Martín-Belloso, Olga (2015). Regulating Safety of Traditional and Ethnic Foods. Academic Press. ISBN 978-0128006054.
• Martín-Belloso, Olga (2010). Advances in Fresh-Cut Fruits and Vegetables Processing (Food Preservation Technology). CRC press. ISBN 978-1420071214.

Her awards and honours include;

• 2009 ICREA Academy Award^[16]
• 2018 Generalitat de Catalunya Narcís Monturiol medal^[16]
• 2015 Fellow of the Institute of Food Technologists^[4][17]
• 2019 Núvol Scientists You Should Know^[18]