Fitxa persona

Academic and research profile. 1. Initial Training and Research Beginnings Dr. Jesús Blesa Jarque holds a Degree in Pharmacy (1999) and began his research career in the field of Food Safety, specifically focusing on the study of mycotoxins. His research work is based on food analysis, particularly on the development and optimization of analytical methods for contaminant determination, with experience in various extraction methodologies (LLE, MSPD, SPE), separation techniques (TLC, LC), and analytical methods (FD, MSD), as well as immunochemical methods (ELISA, IACs), applied to both plant-based and animal-based foods. Additionally, his work includes risk management through the estimation of mycotoxin intake resulting from the consumption of contaminated foods. In an initial period (2003-2008), he focused on research conducted during his doctoral training. This PhD culminated in the thesis 'Evaluation of the Presence of Ochratoxin A and Aflatoxins in Foods' (2007), which resulted in a total of nine publications (one review article, two book chapters, and six experimental papers). 2. Postdoctoral Stage and Specialization Between 2009 and 2014, during his postdoctoral stage, he expanded his research on mycotoxins, supervised PhD students, and collaborated with international researchers, publishing seven experimental articles and completing research stays in Zaragoza and Coimbra that generated three additional papers. Since 2013, at the Joint Research Unit in Dietetics and Clinical Nutrition (UV-IIS La Fe), he oriented his work toward diabetes, co-supervising a thesis on gestational diabetes and publishing in 2017 a study on exosomes and micro-RNA in foods. In 2015, he joined the CiAlBEx group and led two development cooperation projects (2014 and 2016). Since 2018, and with full incorporation in 2020 into the Nutraliment group, he has been investigating food industry by-products as sources of bioactive compounds and addressing food waste, co-supervising three doctoral theses. 3. Professional Development at the University In 2011, he obtained the position of Assistant Professor, in 2016 became Interim Associate Professor, and in 2018 consolidated the position as Associate Professor, which was transformed in 2023 into Permanent Faculty. He has taught courses in the Degree in Human Nutrition and Dietetics, the Double Degree in Pharmacy and Human Nutrition and Dietetics, the Degree in Food Science and Technology, the Degree in Gastronomic Sciences, and the Degree in Pharmacy. 4. Scientific Output and Impact His research has covered the analysis of mycotoxins in foods and, more recently, the valorization of food industry by-products and the assessment of food waste and environmental impact in collective catering (ORCID: 0000-0002-1690-2418). He has published 51 documents (Scopus ID: 6603544477) with a total of 1,617 citations and an H-index of 23. Forty-five are articles in scientific journals, 40 in JCR-indexed journals, half of which belong to the first quartile (Q1), and in 12 he appears as first author. He holds two recognized research periods (2014 and 2020) and has supervised 24 Master's Theses and 52 Bachelor's Theses. 5. Participation in Projects, Conferences, and Collective Works He has participated in more than 12 competitive research projects at national and regional levels, the most recent being MCIN/AEI/10.13039/501100011033 and PID2019-111331RB-I00; and has presented more than 130 conference communications, 100 of them at international level, in addition to 10 book chapters or scientific monographs, four published by international publishers..