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个人简介
Pedro Elez-Martínez is Full Professor of Food Technology at Universitiy of Lleida and Researcher of Food Sciences at Agrotecnio Research Center (Research Center for Agrotechnology, Excellent Research Center of Catalonia), from 2011. He holds a B.Sc. and a M.Sc. in Food Engineering (1997 and 2000), and a Ph.D. in Food Technology (2005) degrees from the University of Lleida (with honours).
He was Research Assistant and Research Fellow at the Department of Food Technology of University of Lleida (2001-2005). He was Post-Doctoral Visiting Researcher at the Department of Food Biotechnology and Food Processing Engineering of Berlin University of Technology (2005), and he worked as Post-Doctoral Researcher at the Institute of Food Science and Technology and Nutrition of the Spanish National Research Council (CSIC) (2006-2008). He joined the University of Lleida as Assistant Professor of the Department of Food Technology in 2008 and he was promoted to Associate Professor in 2011, holding this position until 2021.
His research interests are focused on the development of ready-to-eat, safe and healthy food products by combining the already existing processing technologies with novel techniques as well as understanding the mechanisms and kinetics underpinning the impact of novel technologies on food safety, quality and health-related compounds as a basis for process and product development. Non-thermal technologies including pulsed electric fields, high-pressure processing, intense pulse light, ultrasounds and cold plasma are key technologies developed. The valorisation of by-products from food industry throughout the knowledge of their composition and the obtaining of natural ingredients with technological and functional properties to assess the possibility of using them in the design of novel foods are also investigated.
Pedro participated as researcher in several EU projects and numerous Spanish projects, and as P.I. in some Spanish projects, as well as researcher and P.I. of several national/international industrial projects. He also participates in several international and Spanish research networks related with Food Science and Technology.
He co-authored 61 articles in JCR journals (more than 2/3 of them in Q1) with 2,552 citations and h-index of 29 (source: Web of Science, Jan. 2022), and several international/national book chapters. He was invited speaker in numerous international and several Spanish conferences, and presented more than 115 communications to international/national conferences. He supervised 4 doctoral theses (with 4 more under way).
He serves as Associate Editor for Frontiers in Nutrition (SCIE, Web of Science) and he is Editorial Board Member of Beverages (MDPI, ESCI Web of Science), Frontiers in Food Science and Technology, and Applied Microbiology (MDPI). He acts as Reviewer for more than 55 journals included in SCIE and ESCI of Web of Science and communications for several international conferences. He is Evaluator for the EU Research and Innovation Funding Programmes, the Czech Science Foundation, the Research Foundation Flanders (FWO, Belgium), the National Fund for Scientific and Technological Research (FONCYT, Argentina), the National Fund for Scientific and Technological Development (FONDECYT, Chile); the National Science Center (NCN, Poland), the Spanish Research Agency (AEI), the Andalusian Knowledge Agency (Spain), and the CaixaBank Foundation (Spain).
Pedro is member of the Scientific Programme Committee of the 4th World Congress on Electroporation & Pulsed Electric Fields in Biology, Medicine, Food and Environmental Technologies. He was member of the Organizing Committee of the International Workshop on Innovative Applications of Nonthermal Technologies in Foods (2008) and the 31st EFFoST (European Federation of Food Science and Technology) International Conference (2017).
He is member of the Institute of Food Technologists (IFT, USA) and the Catalan Association of Food Sciences (ACCA, Spain), and collaborates with the European Federation of Food Science and Technology (EFFoST).
He achieved the George F. Stewart IFT (Institute of Food Technologists, USA) International Research Paper 2nd Award in 2005, and he was awarded with the Junior Excellence Research Fellowship of the University of Lleida in 2015.
He was Deputy Vice-Rector for Scientific and Technological Policy at University of Lleida (2015-2019), as well as Deputy Director for Planning (2011-2012) and Deputy Director for Dissemination and Transfer (2019-2020) at the School of AgriFood and Forestry Science and Engineering of University of Lleida.
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FOOD CHEMISTRY (2024): 137583-137583
Current opinion in food science (2023): 101067-101067
Reference Module in Food Sciencepp.198-217, (2023)
FOODSno. 20 (2023): 3720
Engineering Plant-Based Food Systemspp.277-298, (2023)
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作者统计
#Papers: 95
#Citation: 4684
H-Index: 36
G-Index: 67
Sociability: 5
Diversity: 2
Activity: 26
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