Maria Teresa Rodriguez Estrada

1) Oleogels and plant fibers: strategies for stability, innovation, and circularity

Oleogels are promising candidates for replacing traditional saturated fats, but their oxidative stability remains a key issue. This thesis subject is focused on the study of different oleogel formulations, including those using plant fibers, to understand their behavior and identify strategies to improve their resistance and sustainability. This project integrates technological innovation and circularity principles, with concrete implications for the food supply chain.

2) Valorization of underutilized fish species: lipid stability and sustainable innovation

How can we transform underexploited fish species into innovative and safe products? This thesis aims to study the lipid composition and oxidative stability of preparations such as fish burgers and surimi, enriched with phenolic extracts obtained from olive oil by-products. The objective is to valorize alternative fish resources, as well as to promote circular economy strategies. This program provides practical skills in advanced analytical techniques (GC/FID, GC/MS, Fast GC/MS) and contributes to the development of more sustainable and healthy foods.

3) Frying performance of vegetable oils and blends

Frying is one of the most common cooking methods, but the oil choice significantly impacts the stability, safety, and quality of the final product. This thesis aims to evaluate the frying performance of different vegetable oils and their blends by analyzing their chemical/physical behavior. This project combines chemical/physical analysis, food technology, and consumer health considerations, offering the opportunity to acquire practical skills in the use of advanced analytical techniques for lipid characterization.