Eduardo Puértolas, Ph.D. Email & Phone Number

Researcher at Food Research Division of AZTI (Spain). PhD in Food Science and Technology and DVM (Doctor of Veterinary Medicine, specialization in Food Science) (University of Zaragoza, Spain), he has more than 15 years of experience in R&D activities, participating in more than 90 public and private projects relating new food technologies. His research activities are mainly focused on study, application and design of new processes based on emerging food technologies (e.g. high pressure processing, high pressure homogenization, laser) for food preservation, food quality improvement, food waste/by-product valorisation and process optimizing (decreasing economic cost, increasing yield).Author of more than 70 publications related to Food Science and Technology, including 48 peer reviewed papers and book chapters (h-index=27, Cites: >3500, Google Scholar), and more than 50 national and international congress contributions. He is author of the Book “Applications of pulsed electric fields in winemaking” (in Spanish) and co-Editor of the Elsevier Book "Present and Future of High Pressure Processing".He has been involved in more than 20 research projects financed by competitive calls of Regional, National and European administrations (FP6, H2020, EIT Food, European Maritime and Fisheries Fund) leading 6 of them. During his work at AZTI, he has made a significant effort to transfer knowledge to companies, participating in more than 70 private R&D projects (leading more than 30) financed by both SMEs and Large Companies (Spain, France, Italy, Germany, Croatia, Sweden, Norway, Belgium, Switzerland, Australia).He is currently serving in the Editorial Board of “Foods” (Section: Food Engineering and Technology, IF 2023: 4.7), "Journal of Food Biochemistry" (IF 2023: 3.5), "Journal of Food Quality" (IF 2023: 2.6) and "Journal of Food Processing and Preservation" (IF 2023: 2.0). He has been also expert evaluator of research project proposals for the Spanish Ministry of Science and Innovation, the Research Council of Norway and the EIT Food (European Institute of Innovation & Technology). During his professional career, he has received several awards highlighting the Award for the Best PhD Thesis defended in Aragón Spanish Region (2010).Main interest: transferring novel food technologies into the industry.Scientific background include: process engineering, process scaling-up, food microbiology, food chemistry, food and beverage production, oenology, predictive modelling.

Listed skills include I+D, Ciencias, Food Science, Food Technology, and 18 others.