Universitat Rovira i Virgili

Sílvia de Lamo Castellví


Sílvia de Lamo-Castellví (Tarragona, 1977) graduated in Chemistry at Universitat Autònoma de Barcelona in 2000 and in Food Science and Technology in 2001 from the same university. She obtained a PhD in Food Sciences from Universitat Autònoma de Barcelona in 2006.Then, She work as a lecturer at Universitat Politecnica de Catalunya for one semester (fall 2006) and then moved to The Ohio State University with a postdoctoral researcher position to work in the Food Science and Technology Department. In 2009, she accepted a position as an Assistance Professor in the Departament d'Enginyeria Química at Universitat Rovira i Virgili. Since 2019, she holds a position as Associate Professor. Her research interests are in the development of novel methods for discrimination and detection of microorganisms based on infrared spectroscopy combined with multivariate analysis, using infrared technology to food authentication and using novel technologies and ingredients for food product design.

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