Laura Laguna, is a tenured researcher at the Institute of Agrochemistry and Food Technology (IATA, CSIC). Her research is focused on Sensory and Consumer Science, with special emphasis on understanding the perception of the structure and composition of food, especially by vulnerable populations, such as the elderly.
She has a degree in Human Nutrition and Dietetics and a degree in Food Science and Technology. She completed her doctorate at IATA (CSIC), making 3 stays in foreign centres (Campden BRI, United Kingdom; TNO, Netherlands; Purdue University, USA). Later, within the framework of a European project (OPTIFEL, FP7) she worked as a postdoctoral researcher at the University of Leeds (United Kingdom). Subsequently, she obtained a Juan de la Cierva-Formación contract (CIAL, UAM-CSIC), and a Juan de la Cierva-Incorporación contract, with which she rejoined IATA.
She has published more than 50 scientific articles and book chapters, received different research awards (Faculty Award Committee 2014; The Vine Science Award 2017; Rising Star of the Journal of Texture Studies) and has participated in the development of inventions in the field of food, obtaining two patents. She has participated in projects within the EIT Food (Food Solutions 2018, 2019, 2021), and is part of the editorial committee in different scientific journals (Journal of Texture Studies, Wiley Online Library; Nutrition, Dietetics & Nutraceuticals. Research Open World).
She is currently leading two projects focused on the physical and sensory characterization of food and beverages for elderly people suffering from dysphagia (SafeToSwallow Project, ref. PID2020-117016RB-I00; THIRSTY Project, ref.SEJIGENT/2021/0242).
Laguna, L., Fiszman, S., & Tarrega, A. (2021). Saliva Matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception. Food Hydrocolloids, 106660
Laguna, L.*, Rizo, A., Pineda, D.; Pérez, S., Gamero, A., Tarrega, A. 2020. Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch. Food Hydrocolloids. 112-106376.
Puerta, P., Laguna, L.*, Villegas, B., Fiszman, S., Rizo A., Tarrega, A. 2019. Oral processing and dynamics of texture perception in commercial gluten-free breads Food Research International. 134-109233.
Laguna, L.*, Fiszman, S., Tarrega, A 2019. Bioengineering tools to aid the study of oral processing deficiencies: a pathway to tailored food products. Biomedical journal of Scientific and Technical Research.
Laguna, L., Manickam, I., Arancibia; C., Tarrega, A.. 2019. Viscosity decay of hydrocolloids under oral conditions Food Research International. 136-109300.
- Request number:WO2013/064712AlTitle:Patente a Nivel Internacional (2013) - Manufacture and application of a fat-substitute emulsion Inventores:, Maria Teresa Sanz Taberner, Ana Salvador Alcaraz, Susana Fiszman Dal Santo, Laura Laguna Cruañes