Margarita Aznar Ramos

I hold a degree in Chemical Sciences (Analytical Chemistry) from the University of Zaragoza, where I also completed my PhD in Aroma Chemistry within the LAAE research group, including international research stays. After my PhD, I conducted postdoctoral research at the University of Nottingham (UK) in flavour technology and later worked at IMIDRA under a Doctor-INIA contract on wine oxidation processes. Since 2008, I have been a member of the GUIA research group. I received a Ramón y Cajal fellowship in 2013, became an Associate Professor in 2019, and have been a Senior Associate Professor (Profesor Titular) since 2021. My research focuses on food contact materials (FCM), particularly the development of advanced analytical methods to identify and quantify chemical migrants, including NIAS, using techniques such as GC-MS, LC-MS, and HRMS, and contributing to food safety risk assessment. I have supervised four completed PhD theses (one ongoing) and several undergraduate and Master’s projects. I have published 65 scientific papers (h-index 36), participated in 29 research projects (four as PI), 26 research contracts, and presented 83 contributions at scientific conferences.