Raquel Beatriz Gómez Coca

My name is Raquel Beatriz Gómez-Coca and I was born in Spain in 1973.I graduated in Pharmacy in 1998 at the University of Seville (Spain), where I also attended a wide number of seminars. During the last three years of my Degree I was admitted as Student Trainee at the Department of Microbiology and Parasitology where, for the term 1997-1998, I developed my own research project on Molecular Biology under the supervision of Professor Manuel Megías, which allowed me to graduate with honors.In 1999 I started an innovative Ph.D. program between the University of Basel (Switzerland) and the University of Seville, according to which I obtained a European Doctor Degree in 2002. During that time (1999-2002) I developed my research in the Department of Chemistry (University of Basel) under the supervision of Professor Helmut Sigel, and I gave it the title of "Coordinating properties of the analogues of the antiviral compound 9-[2-(phosphonemetoxi)ethyl]adenine (ADEFOVIR)"In 2002, just after getting my Doctor Degree, I went on with a postdoctoral position also at the University of Basel. The project was named "Bioinorganic Chemistry of nucleotides and their antiviral analogues". Since I could speak German, I was also lecturing in the practical courses that took place at the university for students of Pharmacy and Natural Sciences.From September 2005 to May 2009 I was teaching Sciences, Physics, and Chemistry at a private school in Seville.In September 2009 I started as a postdoctoral researcher at the Department of Characterization and Quality of Lipids of the Instituto de la Grasa -CSIC (Spanish National Research Council)-, where I'm working presently. Ever since I started at CSIC, I Have participated in several research projects, being the most relevant one the study of steryl glycosides as markers of origin and processing of olive oil, which I developed under the supervision of Dr. Wenceslao Moreda. During this period I have specialized in vegetable oil analysis, in particular in those procedures referring to olive oil quality and purity parameters. Besides, the knowledge of the chromatography techniques I have acquired has allowed me to be included as Lecturer in the Master in Science and Technology of Edible Oils and Fermented Beverages organized between Pablo de Olavide University (Seville) and the Instituto de la Grasa -CSIC-. Finally, I have also been in charge of the supervision of several post-graduate students, and I have acted as reviewer for a number of scientific journals.