SPEAKERS

Eva Tejedor-Calvo is a food technologist with a PhD in Food Science and a Master degree in Novel Foods. She is currently a researcher at Plant Science department of the Agrifood Research and Technology Centre of Aragón (CITA, Spain).

Her work addresses aroma profiling, bioactive compounds, quality assessment, and authenticity, combining advanced analytical techniques with sensory analysis to support product differentiation and quality standards of mushrooms, especially truffles. She has actively contributed to the development of quality schemes and geographical indications related to truffle products, as well as to food fraud detection.

In parallel, her research explores the valorization of mushroom and food by-products and their application in functional foods and fermented beverages, including kombucha. Eva has authored over 30 scientific publications and collaborates in national and international research projects at the interface of food chemistry, sensory science, and sustainable food innovation.