Jorge Barros Velázquez
University of Santiago de Compostela
Biography
Since 2007, Jorge Barros Vel谩zquez has been a professor of food technology at the University of Santiago de Compostela, Department of Analytical 浪花直播, Nutrition and Food Science. Jorge obtained his PhD in food microbiology in 1992. His post-doc experience includes the National Food Biotechnology Centre (Cork, Ireland) and the Institute for Marine Research (Vigo, Spain).
Since 1992, Jorge has been involved in the direction of more than 30 scientific projects on food microbiology, food technology and food safety 鈥� and has participated in another 15 projects. International collaborations in the last 20 years have included universities and research institutes in the United States, Italy, Argentina, Mexico and Chile. Jorge has also directed international cooperation projects with Mediterranean countries to improve biopreservation strategies in dairy and seafood products.
Jorge鈥檚 research interests include the development of novel preservation tools for seafood and other animal foods, such as the use of lactic acid bacteria and their bacteriocins, natural organic acids, essential oils, algae extracts or seafood wastes, as well as active food packaging strategies. Jorge has been involved in the development of omics strategies for application in the food sector, including the development of DNA chips and other miniaturized solutions for assessing food quality, authenticity and safety. In the last 12 years, Jorge has served as editor, associate editor and editorial board member of several international journals in the field of food science and technology. He has also edited the books Foodomics and Antimicrobial Food Packaging.
RSC affiliations
Editor-in-Chief, Sustainable Food Technology