Design and Consumer Behavior
1958 Frederiksberg C
I have a 26 years research experience in the area of Meat Science & Technology, including a MsC thesis, a PhD thesis, two post-docs (Cornell University, USA and Foulum Research Center, Denmark), 9 years as Assistant Professor and 11 as Associate Professor at the University of Extremadura (Spain) and Professor at the University of Copenhagen since 2013.
I have been advisor for 7 PhD thesis, I am author in more than 100 papers in peer-reviewed journals (H index=31 in web of knowledge), research leader in numerous funded research projects and coordinator of more than 15 R&D projects with different food companies. I am reviewer for more than a dozen of scientific peer reviewed journals and for several agencies of research evaluation.
Primary fields of research
- Meat Science and Technology
- Food Processing
- Analytical Methodologies
- Flavor Volatile Compounds Analysis
- Lipid Composition
- Lipid Oxidation
- Texture Analysis
- Toxic Compounds Analysis (Nitrosamines and Polycyclic Aromatic Hydrocarbons)
- Statistics and Experimental Design
- Sensory Analysis
- Microbiological and Safety Issues
Responsible for the MSc course ‘Meat Products and Innovation’ (7,5 ETSC), University of Copenhagen, Department of Food Science.