Researcher. Food Quality, Safety and Identity
Food safety, food control, food processing technologies, biotechnology
Parque Tecnológico de Bizkaia Astondo Bidea. Edificio 609 48160 - Derio (Bizkaia) Spain
Ph.D. in Food Science and Technology at the University of the Basque Country (UPV-EHU), where she obtained her degree of Biological Sciences. Her research field is mainly focused on the assessment of the effectiveness of novel technologies to reduce the prevalence of pathogenic and spoilage microorganisms in foods, as well as on the evaluation of their applicability as stabilization, preservation, disinfection or decontamination processes to improve the safety, quality and technological properties of different raw, minimally processed and ready to eat food products. During the last years she has worked mainly on the design and development of innovative solutions, based on the application of bacteriophages and/or their lytic proteins, as natural antimicrobials for the biocontrol of food-borne pathogenic and food-spoilage bacteria in foods and food processing environments. Keywords: Emerging technologies, phage-therapy, phage-biocontrol, food-safety, Listeria monocytogenes, Campylobacter spp.