Rocío Gutiérrez has a degree in Human Nutrition from the Universidad del Pacifico and a specialisation in Food Science from the Universidad Nacional de Asunción. She is currently pursuing a PhD in Food and Nutrition. He is working on the project: “DEVELOPMENT OF OIL WITH HEALTHY PROPERTIES BASED ON CORBELLA OLIVE VARIETY”.

https://orcid.org/0000-0003-1704-0669