Amparo Querol graduated with a degree in Biology from the University of Valencia in 1986. In 1992 she received her doctoral degree from the same university. From there she travellled to the USA where she worked as a Postdoctoral Researcher in the Dept. of Molecular Biology and Biochemistry, University of California, USA. On her return to Spain she took up a position with the National Research Council of Spain (CSIC) in their Biotechnology Deptartment. Amparo Querol is now Director of The Institute of Agrochemistry and Food Technology at CSIC in Valencia.
Her research interests are centered on the role of yeasts in many biotechnological processes, such as the production of fermented foods and beverages, biomass, ethanol, proteins, vitamins, pigments, and flavoring compounds. These yeasts of biotechnological interest are highly specialized organisms evolved to utilize their full potential under a variety of environments and ecological niches. Her research team are studying the mechanisms involved in these processes of adaptation that have shaped the yeast genomes.