I have a 26 years research experience in the area of Meat Science & Technology, including a MsC thesis, a PhD thesis, two post-docs (Cornell University, USA and Foulum Research Center, Denmark), 9 years as Assistant Professor and 11 as Associate Professor at the University of Extremadura (Spain) and Professor at the University of Copenhagen since 2013. 

I have been advisor for 7 PhD thesis, I am author in more than 100 papers in peer-reviewed journals (H index=31 in web of knowledge), research leader in numerous funded research projects and coordinator of more than 15  R&D projects with different food companies. I am reviewer for more than a dozen of scientific peer reviewed journals and for several agencies of research evaluation.

• Meat Science and Technology
• Food Processing
• Analytical Methodologies
• Flavor Volatile Compounds Analysis
• Lipid Composition
• Lipid Oxidation
• Texture Analysis
• Toxic Compounds Analysis (Nitrosamines and Polycyclic Aromatic Hydrocarbons)
• Statistics and Experimental Design
• Sensory Analysis
• Microbiological and Safety Issues

Responsible for the MSc course ‘Meat Products and Innovation’ (7,5 ETSC), University of Copenhagen, Department of Food Science.

Participating in the MSc course ‘Meat Technology and Packaging’ (7,5 ECTS), University of Copenhagen, Department of Food Science

Education

1996     PhD, Veterinary (Food Science), University of Extremadura, Spain

1993     MSc, Food Hygiene and Technology, University of Extremadura, Spain

1991     BSc, Veterinary (Food Science), University of Extremadura, Spain 

Employment

2013 -                Professor, Department of Food Science, University of Copenhagen

2002 - 2013       Associate Professor, University of Extremadura

1993 - 2002       Assistant Professor, University of Extremadura

1992 - 1992       Scholarship, University of Extremadura

Research Activities In Foreign Countries

1999 Postdoc Fellowship, Use of Transglutaminase in Protein Meat Model System, Cornell University, USA

1997-98 Postdoc Fellowship, Feeding Influence on Meat Quality, Foulum Research Center, Denmark

Other activities

• Advisor for 7 PhD thesis.
• Author in more than 100 papers in peer-reviewed journals
• Principal investigator in numerous funded research projects
• Coordinator of more than 15 R&D projects with different food companies.
• Reviewer for more than a dozen of scientific peer reviewed journals and for several agencies of research evaluation.

Coordinator of the research team “TECAL” (Food Technology and Quality) at the University of Extremadura. The research of this group is devoted to Meat Science & Technology, and is one of the more active at the University of Extremadura in publishing (more than 70 published papers in JCR journals from 2008 to 2011) and in attracting funding (more than 1 mill € from 2008 to 2011).

Industrial skills and knowhow in managing and sampling of live animals, working at the slaughterhouse, processing of different meat products, including MAP, chilling and freezing, grinding and stuffing, dry-cured processing, thermal processing and cooking following different methods.

• Spanish
• English