Francisco Noe Arroyo-López
Researcher of CSIC
Instituto de la Grasa
Francisco Noe Arroyo-López is a researcher from the Food Biotechnology Department of Instituto de la Grasa (IG-CSIC, Seville, Spain). He is graduated in biological science by the University of Jaén (Spain), and received his Ph.D. degree from the University of Seville (Spain). His expertise focuses on table olives and fermented vegetables, in particular to the study of the microbiology of these processes, as supported by his published work in diverse reputed journals and books (>90 papers and chapters), participation in international congress (>50), and direction as leader investigator of diverse public and private grants. His multidisciplinary work encompassed various disciplines such as food microbiology, biotechnology, molecular biology, predictive microbiology and food safety. He is also teacher in several international masters and courses of table olives sponsored by CSIC and International Olive Oil Council, and coordinator of diverse courses of food microbiology.
Study of microbiology of table olive fermentations for development of more stable, safer and healthier product (synbiotic olives). Selection of microorganisms with multifunctional (probiotic and technological) features.