Olive Oil Academy
Dr. Wenceslao Moreda was born in 1964 in Seville, Spain.
He got his degree in Chemistry at University of Seville in 1988 and his Ph.D. at University of Aberdeen, U.K. in 1995. He joins to the Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC) in 1996 as Postdoctoral fellow.
In 2001 he got its permanent position of Researcher in the Food Quality and Characterization Department. The main research lines cover, analytical chemistry, development of characterization methods, vegetable oils, olive oils, quality assessment and purity determination.
He has been working in the olive oil research and development for more tan 15 years. He has been the head of panel of the Sensory Panel of the Instituto de la Grasa for 15 years, Panel recognized by the IOC, accredited by ENAC (ISO 17025) and Official Panel of European Union.
He is an active member of various expert committees, including the Expert Chemistry Committee, the Sensory Expert Committee and the Contaminant Expert Committee of the International Olive Council (IOC). He also participates in the Expert Chemistry Group of Olive Oil in The European Union. He represents AENOR (Spanish Normalization Body) at the TC34/SC11 of fats and oils.
He published many scientific papers in relevant journals and proposed many of the standard methods included in several regulations. He is been actively involved in formative activities with IOC in several countries in Chemistry and Sensory Assessment of Olive Oil. He is actually responsible of several research projects of characterization of olive oil.