goal The II Albareda Lecture, promoted by the Chair Timac Agro-University of Navarra will take place next Tuesday, April 4th with the aim of bringing relevant figures in the field of science and agrobiotechnology to campus . On this occasion, speaker will have as the researcher of the CSIC Alfonso V. Carrascosa, director of the group of Microbiology and Biocatalysis of Food of the high school of research of Food Sciences.

Carrascosa, who holds a PhD in Biological Sciences from the Complutense University, has collaborated with different institutions related to food safety, such as ENAC, AENOE or CDTI. He is also co-author of several patents transferred to companies, more than one hundred scientific articles in journals and several books.

award Candia and Gold Medal of Merit of the research Oenology in 2007, he also received the award of the Royal Galician Academy of Sciences 2009 and the award International Oenology OIV in 2011.

Precisely his lecture, entitled "Microbiology of food and the CSIC", will address -in an informative way and in a tone Pass for all audiences- his work as an oenologist and as an expert in food safety and Microbiology.

Finally, Carrascosa is the author of several books including "Los microbios que nos comemos", "Molecular wine Microbiology" or the biography of the former president of the CSIC "José Ibáñez Martín y la ciencia española: el committee Superior de Investigaciones Científicas".

The José María Albareda Lectures are named after the scientist of Aragonese origin who established the instructions of soil sciences and Agrobiology in Spain. Albareda was also the first University Secretary of the committee Superior Institute for Scientific Research (CSIC), from 1939 to 1966. At the head of committee he was in charge of coordinating and promote the research, and of encouraging new scientific vocations in young people through the creation of research centers all over Spain. Albareda was also President of the University of Navarra after his time as Estudi General, between 1957 and 1963.