Dr. Rocio Gil Muñoz | Nanocomposites | Best Researcher Award
Dr. Rocio Gil Muñoz, Instituto Murciano De Investigación Y Desarrollo Agrario Y Medioambiental, Spain
Dr. Rocio Gil Muñoz is a distinguished researcher at the Instituto Murciano De Investigación Y Desarrollo Agrario Y Medioambiental in Spain. With a Ph.D. in Chemistry and Food Technology, she has dedicated her career to viticulture and oenology. 
Overseeing the viticulture and oenology team, she has led 24 research projects, authored 94 publications, and directed multiple doctoral theses. 
Her expertise spans wine science, quality normalization, and traceability, with a strong commitment to education as an associate professor. 
Dr. Muñoz’s leadership extends to quality accreditation and editorial roles, showcasing her multifaceted contributions to the field. 
Previous Positions:
2005-2010: Post-doctoral contract, IMIDA, Spain. 2010-2014: Acting Program Officer, IMIDA, Spain. 2014-2020: Acting CARM Officer, IMIDA, Spain. 2020-present: Official, IMIDA, Spain.
Education:
Ph.D. in Chemistry, University of Murcia (1992). Ph.D. in Food Technology, University of Murcia (1998). Master’s in Engineering and Food Science, Polytechnic University of Valencia (1994).
Career Highlights:
Diverse experience in academia, industry, and research management. Joined IMIDA in 2005, leading viticulture and oenology projects. Active participant in 24 research projects, authoring/co-authoring 94 publications. Directed 4 Doctoral Theses, currently supervising one more. Accredited Enology Laboratory Head, ISO-EN-UNE 17025:2005 certified. Head of the Enology and Viticulture team, actively contributing to the scientific community.
Achievements:
Evaluated positively by ANECA for hiring professors in 2009. Associate professor in Enology (2008-2013) and Food Technology (2005-2006, 2013-present). Member of prestigious research groups, including the Polyphenols Group and the Enology Research Group. Evaluator for competitive projects and reviewer for scientific journals. Organizer of national and international conferences in Oenology.
Affiliations:
Research Group of Agrochemistry and Food Technology, University of Murcia (since 2005). Member of the Polyphenols Group (since 2006) and the International Society for Horticultural Science (since 2018).
Teaching Experience:
Associate professor roles in Enology and Food Technology.
Professional Profiles:
The impact of her research is evident in citation metrics and indices from Google Scholar:
- Cited by: All – 1,860.
- Citations – 1,206.
- h-index – 24.
- Documents – 76.
A prolific researcher making meaningful contributions to the academic world!
Research Focus:
Dr. Rocio Gil Muñoz, based at the Instituto Murciano De Investigación Y Desarrollo Agrario Y Medioambiental in Spain, is a dedicated researcher in the field of viticulture and oenology. Her primary research focus lies in the comprehensive exploration of grapevine varieties descended from Monastrell. Dr. Muñoz investigates various aspects, including proanthocyanidins composition, effects of deficit irrigation with saline water on grape composition, and the development of new Monastrell varieties adapted to climate change. Her work extends to the innovative use of nanoelicitors and nanoparticles for enhancing the phenolic composition of Monastrell wines, showcasing a commitment to advancing viticultural practices with a touch of technological sophistication.
Publications Top Note:
- Characterization of New Grapevine Varieties Cross-Bred from Monastrell, Authorized for Winemaking in the Warm Region of Murcia (South-Eastern Spain)
- Effects of deficit irrigation with saline water on yield and grape composition of Vitis vinifera L. cv. Monastrell
- Preparation, characterization and gastrointestinal stability of silk fibroin nanoparticles loaded with red wine polyphenols
- Amorphous vs. nanocrystalline calcium phosphate as efficient nanocarriers of elicitors in vineyards
- New varieties descending from Monastrell adapted to climate change | Nuevas variedades descendientes de Monastrell adaptadas al cambio climático
- Nanoelicitors: An alternative to increase the phenolic composition of Monastrell wines | Nanoelicitores: una alternativa para aumentar la composición fenólica de los vinos de Monastrell
- Evaluation of the Effect of Water Stress on Clonal Variations of Cv. Monastrell (Vitis vinifera L.) in South-Eastern Spain: Physiology, Nutrition, Yield, Berry, and Wine-Quality Responses
- The Effect of Methyl Jasmonate-Doped Nano-Particles and Methyl Jasmonate on the Phenolics and Quality in Monastrell Grapes during the Ripening Period
