Researcher. New Foods
Food Processing Technologies.
Astondo Bidea, Edificio 609 Parque Tecnológico de Bizkaia Derio Bizkaia 48160 school Spain
He received his PhD and his DVM (Doctor of Veterinary Medicine, specialization in Animal and Food Science) at the University of Zaragoza (Spain). His research interests are focused on the study, application and design of new processes based on emerging food technologies (e.g. pulsed electric fields, pulsed light, high pressure homogenization) for food preservation, food quality improvement, food waste/by-product valorization and process optimizing (decreasing economic cost, increasing yield).
He has been involved in more than 30 research projects and he is co-author of more than 40 publications, including 27 peer-review papers. He is author of the Book “Applications of pulsed electric fields in winemaking” (in Spanish) and he is serving in the Editorial Board of “Frontiers in Nutrition” (Section: Nutrition and Food Science Technology). He has received several awards, highlighting the Best PhD Thesis of Aragón Spanish Region (2010).