Diego Morales is doing his PhD at CIAL (Department of Production and Characterization of New Food), a Food Research Institute belonging to UAM (Universidad Autonoma de Madrid). He has graduated in Biotechnology from Universidad de Salamanca and has obtained a Master of Science degree from UAM. Currently, he is performing research activity at CIAL (Instituto de Investigacion en Ciencias de la Alimentacion), related to extraction and characterization of bioactive compounds from edible mushrooms; the study of their hypocholesterolemic activities and the formulation of ingredients beneficial for human health using environment-friendly techniques to include them into food matrices to design functional food. Diego Morales is doing his PhD at CIAL (Department of Production and Characterization of New Food), a Food Research Institute belonging to UAM (Universidad Autonoma de Madrid). He has graduated in Biotechnology from Universidad de Salamanca and has obtained a Master of Science degree from UAM. Currently, he is performing research activity at CIAL (Instituto de Investigacion en Ciencias de la Alimentacion), related to extraction and characterization of bioactive compounds from edible mushrooms; the study of their hypocholesterolemic activities and the formulation of ingredients beneficial for human health using environment-friendly techniques to include them into food matrices to design functional food.

Food and Nutrition