Dr. Nuria Martí Bruña

Professor of Food Technology, Universidad Miguel Hernandez

 

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Unit

Group
Development of functional ingredients

RESEARCH FIELDS

 

  • Processing optimization for Industrial beverages (wine, fruit juice, soft drinks, functional beverages, etc)
  • Optimization use for Wine and fruits (Pomegranete and Persimon) By-products
  • Functional Beverages Formulation
  • Beverages Characterization by Liquid chromatography-mass spectrometry (LC-MS), Fourier transform infrared Spectroscopy (FTIR) and Gas chromatography-mass spectrometry (GC-MS)

PROFESSIONAL BACKGROUND

  • Previous positions:
    1. Julia Roch e Hijos S.L. (July/November 2000)
    2. Quinton Laboratories. (July/February 1998-1999)
    3. Riverbend Epaña S.A. (June/October 1997)
    4. Consejo Superior de Investigaciones Científicas. CEBAS. (January/ January 1996-1997)
  • Postdoctoral positions:
    Davis University, California – Viticulture & Oenology Department (April/September 2010)
    Agriculture and Agrifood of Canada, Pacific Research Centre, British Columbia (May/September 2008)
    Agriculture and Agrifood of Canada, Food Research Program, Guelph (June/September 2007)

  • PhD in Agri-Food Technology, Miguel Hernández University, Spain, 2004
  • Degree in Agri-Food Engineering and Oenology