Team

The people at AZTI are our main asset to achieve the goals that we have set. AZTI is committed to the people in the organisation and in the growth of its human team, which is a reflection of its strength. A human team of over 240 professionals makes possible the growth of the organisation.

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Photo of  Clara  Talens
Clara Talens
Researcher AZTI - New FoodsPleasure and Convenience, Food Processing Technologies, Nutritional and Health Claims, Customized Food Solutions for Health Prevention, Circular Economy: Valorisation of Food by-Products.

Research and innovation for the food industry offering solutions for concept development; from idea generation to market. Multilateral, state and private funded projects.
Expertise:
-Product formulation, industrial process design and scale-up: (i.e. low fat dairy, gluten-free bakery, healthy snacks and gourmet ready meals)
-Working with chefs to transfer culinary skills and insights to food technology applications. Training professionals in culinary sciences.
-Valorization of industrial food processing by-products for the obtention of high added -value food-grade ingredients and products.
-Fundamentals and applications of industrial convection microwave technology for product expansion and drying.
PhD in Food Science, Technology and Management at Universidad Politécnica de Valencia (Spain).

Photo of  Itziar  Tueros
Itziar Tueros
Senior Researcher AZTI - Food And HealthNutritional and Health Claims, Cell Membrane Lipidomics, Customized Food Solutions for Population with Severe Diseases, Accurate Nutrition and Food Personalization, Customized Food Solutions for Health Prevention.

Itziar Tueros, PhD in Chemistry by the Basque Country University. Incorporated AZTI-Tecnalia in 2004 as Junior Researcher in Marine Research Division working on the assessment of chemical status of estuarine and costal waters. Expertise in analysis of trace metals and organic pollutants in sediment and water. In 2007 incorporated Food Research Division as Senior Researcher. Expertise in the extraction, chemical characterization and stabilization of bioactive compounds, such as polyphenols, from food or by-products from food industry. Characterization as potentially healthy ingredients by in vitro and in vivo tests (antioxidant, lipid metabolism, neuroprotective effects). Incorporation of bioactive compounds into food matrices and design of healthy food products according to current legislation about health and nutrition claims. She is author of 12 publications in international peer-reviewed journals and participated in more than 30 international conferences.