Emilio J. Cocinero

University Lecturer
+34 946 015 385

Molecular Microwave Spectroscopy Laboratory

Dpto. Química Física. Facultad de Ciencia y Tecnología (UPV/EHU)
Barrio Sarriena s/n. 48940 Leioa, Bizkaia (Spain)

Short bio

Emilio J. Cocinero is a senior researcher at the University of the Basque Country (UPV/EHU), since 2009. He is an expert in solving structural problems at the atomic level, applied to the biomolecules (such as sugars, peptides, and drugs), generated and stabilized in the gas phase. Emilio holds a PhD in Physical Chemistry (with Award, 2005) from the University of Valladolid (Spain), where he solved the structure of amino acids by microwave spectroscopy. Later he obtained postdoctoral training at Oxford University to study the structure of the carbohydrates in the gas phase. Emilio has published over a hundred papers in peer-reviewed journals, including Nature, Nature Communications, Angewandte Chemie, and American Chemical Society journals. Emilio’s outstanding contributions to the experimental structural chemistry and molecular physics have been recognized by awards from various entities, including Dr. Barbara Mez-Starck Foundation (2018), the Spanish Biophysical Society (2017), Flygare Award (2015), SIGMA-ALDRICH (2012).