Foto del docente

Maria Teresa Rodriguez Estrada

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology


Keywords: Quality, stability and analysis of food Lipid oxidation and antioxidants Composition and stability of food lipids Formulation and characterization of functional food Stability of food emulsions By-products of agri-food chains

1) Composition, quality and stability of lipids: study of the different components of the lipid fraction to evaluate the quality and stability (hydrolysis and oxidation) of food products.

2)  Animal food chain: study of the effects of feeding composition on the quality and stabilty of food products of animal origin (meat, milk and eggs) and their derivatives.

3) Nutraceutical food products: study of the presence, addition and stability of nutraceutical compounds in food.

4) Emulsions: study of their oxidative stability.

5) Characterization of lipids in anaerobic digestors for agro-food wastewater treatment