Dr. Lourdes Mato has over 30 years of international experience as a researcher in food science and technology and working within both academia and industry. Areas of expertise includes dairy science and manufacturing with emphasis is fermented dairy products including cheeses. Strong research background in Lactic Acid Bacteria and probiotics, protein science, and protein analysis. Lourdes joined Edlong 13 years ago and have been working in developing dairy concentrated ingredients for flavoring purposes and dairy flavors. Lourdes own Food Science master’s degree, a Biochemistry master’s degree from The University of Havana, and a Doctoral degree in Food Science with a major in Food Technology from the University of Helsinki.
