Olga Martín-Belloso (born 8 July 1960) is a Spanish food scientist and Professor at the University of Lleida.
[5][6] Martín-Belloso has studied coatings, including emulsion based nanostructures, that incorporate active ingredients such as antimicrobials, anti-browning compounds and texture enhancers.
[7][8] In 2016 Martín-Belloso became the first Spanish Woman to join the International Union of Food Science and Technology.
[13] She was elected the President of the European Federation of Food Science and Technology in 2019.
Advances in Fresh-Cut Fruits and Vegetables Processing (Food Preservation Technology).