FACULTADE DE CIENCIAS - OURENSE
Tecnología de alimentos
Degree in Veterinary Medicine from the University of Santiago de Compostela. Diploma in Health from the National School of Health of the Ministry of Health and Consumer Affairs. PhD in Pharmacy from the University of Santiago de Compostela. He has made several research stays in the 'Station de Recherches Laitières' of the 'Centre de Recherches de Jouy-en-Josas, Institut National de Recherches Agronomiques (INRA, France)', under the direction of Dr. M. Desmazeaud, one of the great specialists worldwide in the field of lactology. He has worked as a researcher in the Department of Food Technology of the National Institute of Agricultural and Food Research and Technology (INIA), under the direction of Dr. M. Núñez, a prestigious researcher with international recognition in the field of food technology. In 2002, he obtained a contract within the Ramón y Cajal Program in the Food Technology Area. In November of that same year he was appointed Full Professor of the Area of ??Food Technology at the University of Vigo. He has participated in 12 research projects funded by public announcements (National and Regional: National R & D Plan, INIA, PETRI, PGIDIT, etc.), in addition to 6 research and development contracts of special relevance with dairy companies. He has also taught more than 20 specialization courses in dairy industries. He is the author or co-author of more than 30 original articles collected in the 'Journal Citation Reports (Science Edition)', of more than 30 technical and dissemination publications, more than 40 communications to National and International Scientific Congresses, and 4 Book chapters published by publishers of international prestige. His research has been famed in the field of microbiology and technology of dairy products, particularly traditional varieties of cheeses, including studies of application of the technique of near infrared spectroscopy (NIRS) for the compositional analysis of these products. In recent years his research activity has focused on: (i) the characterization of the biochemical, aromatic (volatile compounds) and sensory profiles of artisan cheeses made in Galicia; (ii) the study of the contribution of yeasts to the development of the sensory characteristics of these products; (iii) the search and selection of microorganisms isolated from traditional dairy products that generate conjugated linoleic acid (CLA) and assimilate cholesterol; and (iv) the selection and preparation of starter and adjunct microbial cultures with the aim of enabling the recovery of the sensory typicity of traditional cheeses.
Industrial production and technology