About Us

The Oleica project emerged from several companies and institutions’ efforts to improve the quality and safety of the table olive production process. Oleica is a registered trademark of TAFIQS in Foods, S.L., a technology-based company (EBT) whose mission is to transfer knowledge and technology from the Spanish National Research Council (www.csic.es) and the University of Cordoba (www.uco.es) to companies in the agri-food sector. With the goal of improving competitiveness and facilitating the modernisation of the business sector, we offer the table olive sector innovative, modern solutions geared toward improving production performance, as well as end product quality and safety.

We are backed by a complete multidisciplinary team comprising partners and scientific advisors with extensive experience.

Our customer relations are always based on honesty and professionalism: we adapt to your company’s approach to work and meet your needs using the latest technologies. Our clear vocation to develop quality work is our hallmark.

A robust group of researchers from the Instituto de la Grasa del Consejo Superior de Investigaciones Científicas (www.ig.csic.es) and the University of Cordoba (www.uco.es) comprise the scientific team behind the Oleica project. Each of them acts as advisor and counsellor in developing its activities, fostering excellence in this ambitious service project for the important Andalusian agri-food sector.

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Dr. Ana Marín Gordillo

CEO

Dr. Ana Marín Gordillo

Analysis and Quality Control Technician Degree in Chemistry from the University of Seville (2015). Master’s Degree in Science and Technology of Oils and Fermented Beverages, Universidad Pablo de Olavide (Seville) (2017).

She worked in the Department of Physico-Chemistry at the University of Seville’s College of Chemistry for four years as a student intern.

For the last three years, she has been working in the area of Food Science and Technology at the Instituto de la Grasa (CSIC), continuing with her Master’s degree studies and internships. Her research focuses the microbiology of table olives, as well as the physico-chemical and microbiological monitoring of fermentation and packaging.

She has published 2 scientific papers in international journals (ACS publications) and has also participated in national conferences and scientific dissemination activities.

She currently serves as an Analysis and Quality Control Technician at TAFiQs In Food S.L.


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Dr. Verónica Romero Gil

Responsible Consultant for Quality and Laboratory

Dr. Verónica Romero Gil

Degree in Biology from the University of Seville (2009), Master’s Degree in Food Science and Technology and Fermented Beverages from the Pablo de Olavide University (2013). PhD from the University of Cordoba in Biotechnology and Agri-Food Sciences (2018). She has been working at the Instituto de la Grasa since 2010, participating in several contracts and research projects, most notably the European Probiolives project: “Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food.”

Her research focuses on the microbiology of table olives, physical-chemical and microbiological monitoring of fermentations and packaging, isolation, selection, purification and identification of microorganisms related to this fermented fruit using molecular biology techniques, as well as the application of predictive microbiology for the control of microbial populations, improving the quality and microbiological safety of the final product. In addition to participating in national and international conferences and scientific dissemination activities, she has published more than 25 scientific papers in high-impact international SCI journals. She contributes as teaching staff to the course “Isolation, Characterisation and Molecular Identification of Microorganisms in Food (ACIMA)”, organised by the CSIC (Spanish National Research Council).

Currently, he works at the University of Córdoba and is responsible for Quality and Safety at Oleica.

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Dr. Eva Mª Ramírez Castro

Head of R&D&I

Dr. Eva Mª Ramírez Castro

Diploma in Human Nutrition and Dietetics (2005) and Degree in Food Science and Technology (2008) from the University of Granada. Master’s Degree in Advanced Studies in Chemistry (2011), and PhD in Chemistry from the University of Seville (2015).

She has worked for over 8 years in the area of Food Science and Technology at the Instituto de la Grasa (CSIC), primarily studying the degradation of bitter compounds present in olives during the different production processes. Experience in analysis techniques for phenolic and oleosidic compounds, enzymatic activity, production of various table olive compositions, monitoring of fermentation, oxidation and packaging processes, ensuring the physico-chemical and microbiological quality and safety of the final product.

Her scientific contribution is reflected in several articles in high-impact international journals in the area of Food Science and Technology and Biotechnology, in book chapters and in dissemination articles. Participation in various communications at national and international conferences and technical seminars. She has also been involved in various research projects and corporate contracts, drawing up technological reports, as well as giving courses and seminars related to the olive oil and table olive sector. She is currently responsible for R&D&I at TAFiQs In Food S.L., through its registered trademark Oleica.

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Ms. Beatriz Calero Delgado

Quality and Laboratory Technician

Ms. Beatriz Calero Delgado

She holds a degree in Biology from the University of Seville (2011) and a Master’s degree in Molecular Genetics and Biotechnology (2012). She has been working at the Instituto de la Grasa (IG-CSIC) since 2014, contributing to various contracts and research projects, including the Olifilm project “Formation and control of polymicrobial communities on the olive epidermis: basis for a new functional food.”

Her research focuses mainly on the isolation, selection, purification and identification of microorganisms related to table olives using molecular biology techniques to search for microorganisms with probiotic potential, as well as the detection of genes and self-inducing molecules in the process of biofilm formation in table olives.

She also served as a member of the local scientific organising committee for an international conference. She has participated in a number of national and international conferences, symposia, technical-scientific meetings and scientific dissemination activities. She is also a lecturer for the “Isolation, Characterisation and Molecular Identification of Microorganisms in Food (ACIMA)” course, organised by the CSIC (Spanish National Research Council).

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Ms. Elena Vives Lara

Industrial Doctoral Candidate

Ms. Elena Vives Lara

Degree in Biology from the University of Malaga (2009), Master in Environmental Management from the Institute of Training and Employment of Madrid (2011).

She worked for 2 years as a biologist-technician in the Sierra de las Nieves Municipal Association (Malaga), where she carried out various activities aimed at the development of the region, participating in several projects related to the sustainable development of this natural environment, Natural Park, Biosphere Reserve and now soon-to-be National Park. Experience in the environmental tourism sector in the Sierra de las Nieves, including participation in programmes to revitalise the area, as well as experience in Environmental Education Programmes in local primary and secondary schools in the region, as well as in Ronda and Malaga. Participation in the programme for the transformation of Olive groves into Organic Olive groves in the Sierra de las Nieves region.

For 6 years, she worked for the Guaro Town Council, where she was responsible for the drafting and implementation of a wide range of projects, particularly environmental, cultural and tourism projects for local development.

She currently receives an “Industrial Doctors” grant from TAFIQS in FOODS. Under this grant, she is working on developing new products with greater added value based on the Aloreña de Malaga table olive, going beyond the three types of production specified in the PDO, as well as on implementing quality management systems.

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Dr. Miguel Ángel Ruiz Bellido

Scientific advisor

Dr. Miguel Ángel Ruiz Bellido

PhD in Biosciences and Agri-Food Sciences from the University of Cordoba (2018), Degree in Biological Sciences from the University of Malaga (1998), Senior Technician in Occupational Risk Prevention (CEM – 2007), Master in Management of Social Economy Companies (EAES – 2010/11) and Master in Agri-Food (University of Cordoba – 2014), as well as extensive and diverse training in business management, corporate, tax, accounting and the field of quality and food safety for companies in the agro-industrial sector, mainly related to the olive sector (including olive mills and table olive production).

He is currently technical manager of the Support and Development Centres for Entrepreneurs (CADEs) in Guaro and Alozaina (Malaga), centres under the auspices of Andalucía Emprende, Andalusian Public Foundation (Ministry of Economy and Knowledge, Andalusian Regional Government).

His experience spans over 15 years in consultancy, training, dissemination and promotion of entrepreneurial culture for both new and established companies, especially in the agro-industry and primary sector.

He is very familiar with the olive sector, having been vice-president and, subsequently, president of the Cooperativa El Molino de Guaro, SCA (2008-2014 – 2014-present) and president since its foundation of the SCA Sierra de las Nieves – Grupo Aloreña de 2º Grado (2011-2017), being the cooperative entity that manages the largest volume of PDO Aloreña olives in Malaga.

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Dr. Francisco Noé Arroyo López

Scientific advisor

Dr. Francisco Noé Arroyo López

Degree in Biology from the University of Jaen (2001), PhD from the University of Seville (2007) and researcher at the Instituto de la Grasa (IG-CSIC). His current lines of research focus mainly on table olive microbiology and, specifically, on the use of molecular techniques to study the microorganisms present in the process, the application of predictive models to improve the quality and safety of the final product and the development of symbiotic olives through the formation of targeted biofilms.

To date, he has published more than 80 scientific papers in high-impact journals of international prestige, has led numerous contracts and research projects with public-private funding, and has participated in various conferences, symposia and scientific-technical meetings as a guest speaker. His academic teaching activity is reflected in his involvement in renowned bachelor’s and master’s degree programmes as well as in specialisation courses. He currently works as a project evaluator for ANEP and for the government of the Czech Republic.

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Dr. Antonio Valero Díaz

Scientific advisor

Dr. Antonio Valero Díaz

He holds a PhD in Food Science and Technology from the University of Cordoba (2006). He has written more than 70 publications related to microbiological risk assessment, predictive microbiology and shelf-life determination in minimally processed foods.

He has also worked on the determination of sampling plans and metrics based on microbiological risk in different food matrices. He has extensive experience in presenting papers at conferences, symposia and scientific-technical meetings. In addition, he has served on an expert committee of the European Food Safety Authority (EFSA) for the development of opinions addressed to the European Commission. He currently teaches in the Department of Bromatology and Food Technology at the University of Cordoba, as well as in master’s degree courses related to food and nutrition at this and other universities.

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Dr. Rufino Jiménez Díaz

Scientific advisor

Dr. Rufino Jiménez Díaz

CSIC Research Scientist at the Instituto de la Grasa (IG-CSIC). His current lines of research focus on the microbiology of table olives, specifically on the formation of biofilms by the microorganisms responsible for fruit fermentation (lactic acid bacteria and yeasts). Also noteworthy is his involvement in studies on the use of table olives as a vehicle for potentially probiotic microorganisms and benefits for human and animal health.

Degree in Biology from the University of Seville (1978), Doctor of Science (Biology Section) from the University of Seville (1982) and winner of the Outstanding Doctoral Thesis Award 1981/1982, he has completed several postdoctoral research fellowships in French Research Centres (I.N.R.A., Jouy-en-Josas). In addition, he has regularly been invited to and has taken part in numerous scientific papers, European R&D projects and international conferences, mainly through his relevant teaching role in higher education degrees at a number of universities. He is co-author of two food patents on microbial starter cultures for the fermentation of table olives, which are currently in use. He is a founding member of the Spanish Society of Probiotics and Prebiotics (SEPyP) and Member of the Spanish Society of Microbiology, Food Section, as well as evaluator for the National Agency of Evaluation and Prospective (ANEP) and for the government of the Republic of Argentina.

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Dr. Eduardo Medina Pradas

Scientific advisor

Dr. Eduardo Medina Pradas

Degree in Biochemistry (2003) and PhD in Biochemistry (2008) from the University of Seville. He is currently a Senior Research Fellow at the Instituto de la Grasa (IG-CSIC). Postdoctoral fellowship at NC State University in the United States (2012-2014). His lines of research have focused on the microbiology of fermented vegetables such as table olives, gherkins, kimchi, yacon, etc., specifically on the study of antimicrobial compounds present in table olives, food safety and molecular ecology studies. He has published more than 40 high-impact articles, book chapters and popular articles. He has also taken part in research projects and contracts with public-private funding and has participated in various conferences, symposiums and scientific-technical meetings as a guest lecturer.

In addition, his teaching activity is reflected in his participation as a professor in various national and international master’s degree programmes focused on research in the agri-food sector, as well as courses geared towards the study of table olive production.

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Dr. Francisco Rodríguez Gómez

Scientific advisor

Dr. Francisco Rodríguez Gómez

He graduated in Chemistry from the University of Granada in 1991 and just one year later, started at the Instituto de la Grasa as a Research Assistant. He earned his PhD from the University of Seville in 2015.

He has also contributed to eight book chapters, 35 scientific articles in high-impact international journals, 30 communications (between national and international congresses) and two patents, all pertaining to Food Science and Technology. In addition, he has participated in various research projects and contracts, carrying out activities mainly related to the fermentation of table olives.

He has lectured in several editions of the International Masters in Olive Growing and Olive Oil Technology, organised by the Universities of Cordoba and Jaen and the International Olive Council (IOC), where he continues his teaching work, as well as in other Masters in olive and olive oil technology. He also teaches various CSIC courses.

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Dr. Antonio Benítez Cabello

Scientific advisor

Dr. Antonio Benítez Cabello

Degree in Biology from the University of Seville (2012). Master’s Degree in Science and Technology of Food and Fermented Beverages from the Universidad Pablo de Olavide (2013), and PhD from the Universidad Pablo de Olavide (2019). He has been working in the Food Biotechnology Department of the Instituto de la Grasa (CSIC) since 2013, participating in various contracts and research projects, some highlights being the Predialo project “Microorganism population control in the packaging of table olives with PDO Aloreña de Malaga;” the National R&D&I Plan project Olifilm: “Formation and control of polymicrobial communities on the epidermis of table olives: basis for a new multifunctional food;” and the national TOBE project: “Study of the biofilm ecosystem of table olives for its technological and functional application.” His research focuses mainly on the isolation, selection, purification and identification of microorganisms related to table olives in order to search for varieties with potentially probiotic characteristics. He has authored 16 scientific papers in high-impact international journals and has participated in numerous national and international conferences, symposia and scientific-technical meetings. He is the author of an industry secret and has received grants from the Ministry of Economy and Competitiveness for residencies at internationally renowned research centres, such as the Instituto de Productos Lácteos de Asturias (CSIC) and the Instituto Micalis, part of the French National Institute for Agronomic Research. Founding partner, shareholder and scientific advisor of the CSIC spin-off, TAFIQs in Foods S.L, registered trademark Oleica (www.oleica.es).

Strategic partners

 

Asycom

Strategic partner

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NOMISMA – Information systems

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Consejo Regulador DOP Aloreña Málaga

Strategic partner

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Grupo CISAL Ambiental

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