Ansatte – Københavns Universitet

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Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Professor MSO

  • Mejeri, kød og planteproduktteknologi

    Rolighedsvej 30

    1958 Frb. C

    Mobil: +45 23 81 06 23
  • Design and Consumer Behavior

    Rolighedsvej 26

    1958 Frederiksberg C

    Mobil: +45 23 81 06 23

Education

1996     PhD, Veterinary (Food Science), University of Extremadura, Spain

1993     MSc, Food Hygiene and Technology, University of Extremadura, Spain

1991     BSc, Veterinary (Food Science), University of Extremadura, Spain 

 

Employment

2013 -                Professor, Department of Food Science, University of Copenhagen

2002 - 2013       Associate Professor, University of Extremadura

1993 - 2002       Assistant Professor, University of Extremadura

1992 - 1992       Scholarship, University of Extremadura

 

Research Activities In Foreign Countries

1999 Postdoc Fellowship, Use of Transglutaminase in Protein Meat Model System, Cornell University, USA

1997-98 Postdoc Fellowship, Feeding Influence on Meat Quality, Foulum Research Center, Denmark

 

Other activities

  • Advisor for 7 PhD thesis.
  • Author in more than 100 papers in peer-reviewed journals
  • Principal investigator in numerous funded research projects
  • Coordinator of more than 15 R&D projects with different food companies.
  • Reviewer for more than a dozen of scientific peer reviewed journals and for several agencies of research evaluation.

Coordinator of the research team “TECAL” (Food Technology and Quality) at the University of Extremadura. The research of this group is devoted to Meat Science & Technology, and is one of the more active at the University of Extremadura in publishing (more than 70 published papers in JCR journals from 2008 to 2011) and in attracting funding (more than 1 mill € from 2008 to 2011).

Industrial skills and knowhow in managing and sampling of live animals, working at the slaughterhouse, processing of different meat products, including MAP, chilling and freezing, grinding and stuffing, dry-cured processing, thermal processing and cooking following different methods.

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