Diego graduated in Pharmacy at the University of Sevilla (Spain), obtained his Ph.D. degree in 2006. He has been affiliated to Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), since 2000, and he did his postdoctoral training at McGill University (Montreal, Canada). He has participated in several national and European funded projects.
His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes. He is staff member of the Division of Olive Oil of the European Federation of Lipid and he is a national representative member in the Chemist working group of International Olive Oil Council.