Pablo Fuciños is a Staff Researcher at the Food Processing and Nutrition Group. His research interests include nano-encapsulation, smart and sustainable food packaging, 3D food printing, and rapid food safety assessment through molecular biology. He also has expertise in enzyme technology and the creation of nanostructures for food and pharmaceutical applications.

Pablo earned a diploma in agricultural engineering and food science and technology from the University of Vigo, Spain, in 2000 and 2004. His PhD in Food Biotechnology, awarded by the same university in 2007, was recognised with the University of Vigo Extraordinary PhD Award. His postdoctoral work took him to several international research institutions, such as the National University of Rosario in Argentina, The University of Manchester in the UK, and the Institute of Marine Research and Centro de Biología Molecular Severo Ochoa in Spain. In 2014, he joined the International Iberian Nanotechnology Laboratory (INL) as a Marie Curie Fellow, and two years later, he became a Staff Researcher in the INL's Food Processing and Nutrition Group.

Pablo has supervised more than 10 master's and doctoral students, co-authored four patents, published more than 70 scientific papers, and participated in more than 30 research projects.