Marta Guzmán González

Dr. Marta Guzmán obtained her degree in Chemical Sciences with a specialization in organic chemistry at the Complutense University of Madrid in 1991. In 1997, she defended her doctoral thesis on “Influence of protein dairy concentrates and other technological parameters on yogurt rheology” at the Autonomous University of Madrid. She also completed a Master’s degree in Agri-Food Chemistry at Ramon Llull University in Barcelona in 1992, and subsequently obtained other Master’s degrees, including one in Food Safety Management in 2015 and another in Nutrition, Obesity and Culinary Techniques in 2021.
Her professional career began as a research fellow in the R&D Industry Department of Industrias Lácteas Talavera, S.A., where she collaborated with the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC). She then completed a postdoctoral fellowship at the same institute and worked as an R&D collaborator at Industrias Lácteas Talavera. She also worked as a Physics and Chemistry teacher at the San José de Begoña School in Madrid. For nine years, she worked as Director and Head of Quality Control at Ganadería Priégola S.A. at “La Chirigota” Farm in Villanueva del Pardillo. Subsequently, she held roles at the Spanish Association of Wholesalers, Importers, Transformers and Exporters of Fishery and Aquaculture Products (ANIE/CONXEMAR), as Technical Expert and Head of Food Legislation in Madrid. Then, she joined the Spanish Federation of Food and Beverage Industries (FIAB), as Research, Development and Innovation (R&D&I) technician and since 2017 she is Project Manager at Novadays. In addition, she is CEO and Nutritional Coach, offering her program “COCINAMOS CONTIGO” of healthy eating and nutrition under the “COME BIOSANO” method in ECOMIMARSE.