Fitxa persona

. Profesor Titular de Universidad en el área de Tecnología de Alimentos asdcrita al departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal Fecha toma de posesión: 17 de enero de 2011.

Curricumun review. Curriculum review 1. Pre and post-doctoral research period. Degree in Biological Sciences, (Biochemistry) (University of Valencia, UV), July 1991. PhD in Biological Sciences, (Microbiology) (UV), July 1997. Thesis title: 'Influence of oenological variables of biotechnological interest in the elaboration and volatile fraction of the wine'. Pre-doctoral stay at the Institute for Cytological Research (Valencia) on 'Molecular bases of familial hypercholesterolemia' (1993-94). Post-doctoral stay at the Institute of Agrochemistry and Food Technology (IATA-CSIC) (1997-2004) in the Department of Food Biotechnology on 'Biotechnology of enzymes and wine yeasts'. Post-doctoral stay at the Max Planck Institute for Plant Breeding Research (Cologne, Germany), on 'Functional analysis of LEA proteins' (1998). Associate Lecturer (2002-2004) and Lecturer (permanent position) (2004-2011) in the Food Technology area (FTA), UV. 2. Current professional status. Senior Lecturer at UV, School of Pharmacy, FTA, since January 2011. 3. Scientific career. After obtaining my PhD in 1997, I joined as post-doc researcher to the group 'Enzyme and Wine Yeast Biotechnology' at the IATA-CSIC applying my research experience and knowledge on the microbial contribution to the volatile fraction of wine. In 2004 I obtained a permanent position as Lecturer in the UV (FTA) and I simultaneously incorporated as researcher to the IATA-CSIC to date. In 2009, maintaining my research on the biochemistry and microbiology of wine, I started working on the evaluation of the antioxidant-promoting capacity of functional food ingredients. My current research topic focuses on the study of the antioxidant capacity of food compounds, including the application of in vivo and in vitro methodologies and the detection and quantification of compounds by LC-DAD and LC-MS, mainly applied to the postharvest quality of citrus fruits. 4. Research and teaching responsibilities. Principal investigator (P.I.) in 2 projects funded by the Spanish National Research Agency (SNRA): - New Ingredients of Functional Foods to Improve Health. Consolider-Ingenio Program. 2007-2013. 5,797,000,00 euro. (P.I. of UV group) - Functional validation of polyphenolic extracts of plant origin using model organisms. 2009-2011. 121,000,00 euro. Member of the research team in 4 projects funded by the SNRA (2015-2020). Coordinator of Food Technology area of UV from 2009 to date. Coordinator of 4th course and Final Degree Project of the Food Science and Technology (FST) degree at UV from 2013 to date. Member of the Academic Commission for the FST and Human Nutrition and Dietetics degrees from 2005 to date. Secretary of the External Internships Commission of the School of Pharmacy (UV) from 2015. Qualified in the evaluation of teaching activity ('Docentia' Program) with 199,376 points out of 200, period 2013-2018. 4 periods of 6 years of quality research recognized by the National Evaluation Agency (1996-2019). 5. Other activities. Vice-president since 2016 and President since 2018 of the association for scientific dissemination 'Quart es Ciencia', responsible for the organization of multiple activities with audience of more than 2000 people per year (www.quartesciencia.es)..