Sonia Fonseca

Biography

In 2013, Sonia Fonseca finished her PhD entitled “Effect of the addition of starter cultures on the physicochemical, microbiological and sensory properties of Galician Chorizo”, where she described the microbiota of a traditional meat product made under different manufacturing conditions. In 2017, She was awarded a post-doctoral grant by Alfonso Martin Escudero Foundation to join the Gut Health and Food Safety Programme at the Institute of Food Research, where she have the opportunity to apply the experience she gathered in food microbiology to the field of human health.

Research Interest

Food microbiology, not only in terms of assessing food quality and safety but also studying the microbial ecology occurring in food products