Dr. Julia Rodríguez García joined the UV in 2023 participating in subjects such as Nutrition in the Elderly (Degree in Human Nutrition and Dietetics), Nutrition and Food Science (Degree in Pharmacy), Clinical Nutrition (Degree in Pharmacy) and International Gastronomy (Degree in Gastronomic Sciences). Julia has more than 10 years of experience as a university lecturer having previously worked as a associate professor at the University of Reading (UK). At this university, Dr. Rodríguez-García led the research area on Food Reformulation and Ingredient Functionality. Her research focuses on understanding the technological functionality of ingredients and developing product reformulation strategies to improve the nutritional profile of foods with the ultimate goal of achieving a positive impact on the health of the population and the sustainability of the food system. Her research work is divided into three main areas: (i) development and characterization of ingredients, mainly in the area of fat substitutes (saturated), sucrose replacers and fiber incorporation; (ii) reformulation of food products, with the aim of developing a greater understanding of the interactions between ingredients and the implications of processing in the development of product structure and quality; (iii) oral food processing studies to understand the mechanical and structural changes that take place during chewing and how this process influences food perception and informs reformulation.

[Biography, english version]