Full Professor, Department of Nutrition, Food Sciences, and Gastronomy, University of Barcelona
CV:
Dr. Lamuela-Raventos is a Full Professor in the Department of Nutrition, Food Sciences and Gastronomy, at the School of Pharmacy and Food Sciences, University of Barcelona. She is the principal investigator of the Polyphenol Research Group (polyphenolresearch.com), a consolidated research group in Catalonia, and has led over 50 national and international projects. She has published more than 400 scientific works and was listed among the world’s most influential scientists by Clarivate (2017-2021). Her career has been recognized with major awards, including the Danone Institute Award (2018), ICREA Acadèmia (2024), and the “Doctora de Alcalá” Research Excellence Award (2024), CCNIEC (2025).
Presentation title:
Why Extra Virgin Olive Oil Is Ideal for Everyday Cooking
Presentation abstract:
EVOO remains remarkably stable during sautéing, baking, and even moderate frying thanks to its high antioxidant content and natural phenolic compounds. These bioactive components help protect the oil from breaking down under heat, preserving both flavor and nutritional quality. Its richness in healthy monounsaturated fats, together with its versatility across a wide range of culinary techniques, makes EVOO an exceptional staple for both home and professional kitchens.