Sergio Izcara Sierra studied the Bachelor’s Degree in Food Science and Technology at the Rey Juan Carlos University (URJC) from 2011 to 2015. Later, he specialized in analytical chemistry, through the Master’s Degree in Chemical Science and Technology at the National Distance Education University (UNED). Currently, he is Visiting Professor at the Department of Chemical and Environmental Technology, Analytical Chemistry area, and in the meantime, he is pursuing a PhD in Analytical Chemistry under the supervision of Prof. Dr. Isabel Sierra. His thesis is based on the application of new methodologies to control food safety, applying new materials in the extraction stage and chromatographic techniques for the analysis of bioactive compounds, natural contaminants and contaminants generated from processing in foods. His current research is directed towards the analysis of pyrrolizidine alkaloids in aromatic herb samples.
Oral contribution: Determination of pyrrolizidine alkaloids in oregano by a miniaturized QuEChERS method combined with UHPLC-IT-MS/MS