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个人简介
I am a passionate Meat Scientist with a background in the biochemistry and the processing of food. During my career, I have gained extensive international and industrial experience by having worked in different leading research centres and companies in a variety of countries such as Spain (IATA-CSIC and former company Martinez Loriente SA), the USA (Carnegie Mellon), Denmark (University of Copenhagen), Germany (DIL) and Australia (CSIRO). My current work at the Max Rubner Institute (Kulmbach, Germany), as Head of Meat Technology, focuses on the impact of (emerging) processing methods on the biochemical and physical properties of fresh and further-processed meat products, considering the relationship of those processing methods with primary safety and quality attributes. Through my research contribution, I bridge the gap between fundamental science and application, developing new technologies and methods addressing issues within the processing and packaging of meat as well as delivering meat products with enhanced sustainability and nutritional profiles like plant-based meat alternatives and reduced in salt/fat meat products.
研究兴趣
论文共 42 篇作者统计合作学者相似作者
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FRONTIERS IN NUTRITION (2024): 1352550-1352550
Effect of High-Pressure Technologies on Enzymespp.241-267, (2023)
Innovative Food Processing Technologiespp.395-411, (2021)
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021): 102848
Present and Future of High Pressure Processingpp.221-244, (2020)
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