Anabel Mulet-Cabero Email & Phone Number

Brussels

Norwich, England, United Kingdom

• Main tasks:
• Management of multiple projects about the role of ingredient functionality from different matrices in digestion and nutrition, including projects with industrial partners.
• Prepare results, reports and manuscripts for publication in leading scientific journals and other relevant media.
• Responsible for supervising PhD and visiting students.
• Contribute to the smooth running of the group, including the effective use of resources, assisting other scientists with training, and write and update standard operating procedures (SOPs).
• Promote collaborations. E.g. active participation in INFOGEST (international network on food digestion) and committee member of Institute of Food Science and Technology (IFST) Eastern branch.

Norwich, England, United Kingdom

• Thesis title: Effect of dairy structures on gastric behaviour and nutrient digestion kinetics by a semi-dynamic gastric model.A collaborative project between the Quadram Institute (formerly the Institute of Food.
• Biochemistry and functionality of dairy ingredients, in particular caseins and whey proteins.
• Ingredient interactions in food matrices, and relationships between dairy processing and ingredient structural properties.
• Human gastrointestinal digestion of food and physiological responses, and models for simulation of human digestionKey techniques and methods:
• Food ingredient characterisation using rheology (large and small deformation), light scattering (particle size and zeta potential), microscopy (bright field and confocal), spectroscopy (UV/Vis absorption, infrared and.
• Use of analytical techniques such as HPLC (coupled to UV/Vis, MS/MS) and GC (coupled to MS).

Leeds, England, United Kingdom

Short-Term Overseas Training Award from the Walsh Fellowship Programme to learn the Ussing chamber technique, an ex vivo model that allows the investigation of intestinal nutrient absorption.

Fermoy, County Cork, Ireland

Norwich, England, United Kingdom

Reading, England, United Kingdom

• Research project: investigation of the key compounds involved in the savoury taste of cheese
• Optimised different extraction techniques.
• Use of both GC-MS and LC-MS (ion trap and QQQ) for the determination of amino acids.
• Use of HPLC (UV/Vis) for the determination of peptides.
• Use of Capillary Electrophoresis for the determination of nucleotides.

Vlaardingen Area, Netherlands

• Managed a product development project about the bioaccessibility of green tea polyphenols from protein complexes.
• Used electrophoresis, spectrophotometry and in-vitro digestion models.
• Planned, designed and executed experimental work
• Gained ability to recognize and analyse novel problems and plan strategies for finding their solutions.
• Collaboration with another team, which led to a peer-reviewed publication.
• Analysed results, prepared reports and presented results.

Castellón, Spain

• Developed and optimised chromatography methods by GC (MS and FID) and HPLC (UV/Vis and RID) for the determination of several polymeric compounds.
• Use of other techniques such as ICP-OES.
• Analysed mechanical properties in plastic materials.
• Prepared internal reports.

Bioanalytical Chemistry Department

• Research collaboration grant awarded by the Spanish Ministry of Education.Assistance in a project on micellar liquid chromatography for the determination of drug materials in pharmaceuticals preparation and biological.
• Developed methods using HPLC-UV for the evaluation of drugs used in VIH treatment.
• Planned, designed and executed practical investigations.
• Prepared internal reports and presented to the work group.

Inorganic Chemistry Department

• Assistance to the research team "Hybrid Catalytic Materials" on a research project about synthesis and catalytic applications of Palladium and Platinum complexes.
• Use of IR and NMR spectroscopy.
• Performed the synthesis of different organometallic catalysts.
• Analysed data and reported results to senior researchers.

Doctor Of Philosophy - Phd, Food Science

Master Of Science (Msc) In Food Science

Bachelor Of Science (Bsc) In Chemistry (5-Year Programme)