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Evaristo Ballesteros is Professor at the University of Jaén (Spain) Department of Physical and Analytical Chemistry. He obtained his PhD degree in Chemistry from the University of Córdoba (Spain, 1993). He has published over 75 papers in journals located on the first level of the categories of Analytical Chemistry, Food Chemistry, and Environmental Chemistry. Dr. Ballesteros is the author of 18 book chapters (10 in books from the international publishers Marcel Dekker, CRC Press and Elsevier). He is co-holder of two patents entitled. He has participated in teaching of several PhD courses including “Food Safety” and “Research Methods and Techniques in Basic and Applied Chemistry”, and also of the master courses “Oliviculture, Olive Oil and Health Official” and “Advances in Food Safety”. Dr. Ballesteros is an active member of Spanish Society for Food Safety, Spanish Society of Analytical Chemistry, and Agriculture Research Network for Development.
Development of methodologies for the determination of organic and inorganic contaminants in food. Implementation of methods for the determination of micro and macronutrients food. Food quality control. Analysis of food, environmental samples and biological fluids.
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