Dr. Agustí J. ROMERO, PhD in Food Science and Technology. Thirty years of experience as researcher at the IRTA Plant Science Program. His work focuses on virgin olive oil quality improvement and cultivar evaluation. He is co-author of one book about olive cultivars in Catalonia, the chapter about olive oils from Spain in “Olive Oil Sensory Science Book” (Ed. Willey, 2014) and several parts of technical books on olive oil, food sensorial analysis, etc.

Co-author of more than 60 scientific reports and more than 80 articles of divulgation. In addition, he is an expert assistant for the International Olive Council (IOC) regarding olive germplasm repository banks and professor in several master courses: “experto en cata de aceites” University of Jaen; “gestión e innovación de la industria alimentaria” University of Lleida.

He is an active member of the olive oil Panel of Berlin GOOA | Global Olive Oil Awards.

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