Foto del docente

Maria Teresa Rodriguez Estrada

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Curriculum vitae

In 1988, Dr. Maria Teresa Rodriguez Estrada obtained her B.Sc. degree on Food Engineering at the Universidad Autonoma Metropolitana (Mexico City, Mexico).

In 1989, she worked, for six moths, as quality control inspector at the chocolate factory “Cocoas y Chocolates La Corona S.A. de C.V. (Mexico City, Mexico).

During 1989/90, she worked as sensory evaluation consultant and statistics analyst at a consulting agency for the food industry (Eric V. Martínez Rubalcaba Consultants, Mexico).

During 1989/90, she also worked as research assistant in the “Enology and Fermented Food” research group at the Universidad Autonoma Metropolitana (Mexico City, Mexico). In this same period, she was teaching assistant for the “Fermented Food” and “Sensory Evaluation” courses of the B.Sc. degree on Food Engineering at the same university.

During 1990/93, she worked as research assistant in the “Food Processing” research group at the University of Massachusetts (Amherst , USA). In 1993, she obtained her M.S. degree on Food Science at the University of Massachusetts (Amherst, USA).

In 1997, she received her Ph.D. degree on Food Biotechnology at the Università degli Studi di Firenze (associated University center: Università di Bologna).

During 1997/98, she was contracted university lecturer of the “ Food Technology” course of the University Diploma on Animal Production (specialization on Aquaculture and Mariculture) at the Veterinary Faculty of the Università di Bologna.

In 1998, she obtained a two-year postdoctoral fellowship awarded by the Università di Bologna.

In 2000, she became Assistant Professor at the Agricultural Sciences Faculty of the Università di Bologna and she was awarded tenure position as Assistant Professor on 2004.

In 2014, she obtained the national qualification as Associate Professor in the AGR/15 sector (qualification 2012).

Since 2004/05, she teaches “ Technology of Oils, Fats and their Derivatives” (B.Sc. in Food Technology, and Second Level B.Sc. in Food Science and Technology) and Food Chemistry (Second Level B.Sc. in Sanitary and Biological Sciences, and Second Level B.Sc. in Health Biology) at the Università di Bologna. Since 2015, she also teaches the Module on "Technology of Meat and Meat Products" in the course on "Food Industry and Technology of Products of Animal Origin" (B.Sc. in Animal Production) and the Module on "Technology of Meat and Meat Products" in the course on "Food Technology: Dairy, Meat and Fishery Products"(Second Level B.Sc. in Safety and Quality in Animal Production).

She is also coordinator of 8 Erasmus Mobility Programs with the following European universities: Universidad de Castilla-La Mancha (Spain), the Agricultural University of Wroclaw (Poland), the Universidad Católica San Antonio de Murcia (Spain) and the Universidad de Valencia-Burjassot (Spain), University of Hohenheim (Germany), Universidad del Pais Vasco (Spain), Istanbul Technical University (Turkey), Adana Science and Technology University (Turkey).

She is advisor and co-advisor of more than 68 B.Sc. thesis and 12 Ph.D. thesis. She has participated as member of 7 European Ph.D. Dissertation Committees and two International Ph.D. Dissertation Committees (Instituto Tecnológico de Veracruz (Mexico)).

The research activity of Dr. Rodriguez Estrada is focused on food lipids, in particular on their composition and their degradations caused by processing and preservation. Part of her work includes lipid analysis of different food matrices (meat products, dairy products, edible oils, cocoa butter, bakery products, eggs and organic food) and functional, enriched food products (sterols, antioxidants, vitamins); she has also developed several chromatographic methods to identify and quantify components that are potentially harmful for human health (such as sterol oxidation products). Most of her research activity is related to lipid oxidation in food and food emulsions, being particularly focused on lipid minor components (such as sterols, tocopherols, etc.). She has also set-up analytical methods for the evaluation of volatile compounds in fermented products (meat and dairy products) and in agro-food waste subjected to anaerobic digestion, as well as for the certification of lipid reference materials used for the evaluation of the efficiency performance of the analytical systems. She has also set-up analytical techniques for the evaluation of lipid and liposoluble compound absorption in diverse tissues, as well as for the determination of the changes induced by digestion processes in the absorption of sterols and their oxidation products.

In 2000, Dr. Rodriguez Estrada did a 3-month research stage at the Food Science Department of the University of Massachusetts (USA). In 2003, she did a 3-month research stage at the Food Science Department of the Universidad de Barcelona (Spain).

Since 1994, she has participated at several National and Regional research projects, such as MIUR ex quota 60%, ex quota 40% (COFIN), CNR, CNR-RAISA, CNR AGENZIA 2000-PROGETTO GIOVANI RICERCATORI, FIRB, FISR, PRIN, PRRIITT-SIQUAL AND SITEIA-SIQUAL. Nowadays she participes to the project PRIN 2015 “Olive phenols as multifunctional bioactives for healthier foods: evaluation of simplified formulation to obtain safe meat products and new foods with higher functionality" and the project POR-FERS "FOOD CROSSING DISTRICT- Industrial symbiosis: two new products from food by-products and a map of the relative circular economies in the Emilia Romagna region".

She has also participated at two projects supported by the European Union (UE SMT4-CT97-2144 (DG 12-EGAA) and UE-STREP FOOD-CT-2004-007020) and one certification study and two validation studies coordinated by the Joint Research Center-Institute for Reference Materials and Measurements (IRMM) (Geel, Belgium). Nowadays she participes to two H2020 European projects: "ECOPROLIVE" (Ecofriendly processing system for the full exploitation of the olive health potential in products of added value) and "PLOTINA" (Promoting gender balance and inclusion in research, innovation and training).

She has several scientific collaborations at international level (Universidad de Barcelona (Spain), Universidad de Valencia (Spain), Universidad de Navarra (Spain), University of Massachusetts (USA), Instituto Tecnológico de Veracruz (Mexico), University of Hohenheim (Germany), l'University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca (Rumania), l'Universidad de Concepcion (Chile), l'Universidad Tecnologica Nacional (Argentina), University of Sao Paolo (Brazil) and the Centro Tecnológico de la Industria Cárnica de la Rioja (Alesón, La Rioja, Spain).

In addition, Dr. Rodriguez Estrada has is scientific responsible of several collaborations with Italian small- and middle-size agro-food industries (dairy products, meat products, vegetable oils, vegetable products).

She is co-author of more than 100 publications in national and international journals (more than 90 reported by Scopus), 11 book/encyclopedy chapters (international edition) and 1 book chapter (national edition).

She is also reviewer of several international journals (Animal, Anal. Bioanal. Chem., Brit. Poultry Sci., Chem. Phys. Lipids, Eur. J. Lipid Sci. Tech., Food Chem., Food Control, Ital. J. Food Sci., J. Agric. Food Chem., J. Chromatogr. A., J. Food Comp. Anal., J. AOAC Int., J. Am. Oil Chem. Soc., J. Sci. Food Agric., Meat Sci., Poultry Sci., Riv. Ital. Sost. Grasse, Scient. Res. Essays, Sensors) .