-Scientific Research in IATA-CSIC in the Physical, Sensory Properties and Consumer Insigh Laboratory.
-Teacher in the Master's Degree in Food Quality and Safety of Universidad de Valencia.
-Assistant Editor of the Scientific Journal Food Science and Technology International.
-Member of the Spanish Royal Society of Chemistry (RSEQ) and of the Spanish Rheology Group (GER).
GENERAL RESEARCH TOPICS
-Rheology, Texture and Sensory Properties of Food
-Application and Functionality of Hydrocolloids and Starches in Food
-Food Reformulation and Development of New Foods
MAIN SCIENTIFIC RESEARCH LINES:
-Development of emulsions and oleogels based on healthy oils as replacers of fat riched in saturated fatty acids.
-Hydrocolloid functionality in the development of emulsions and oleogels with functionality as fat replacers
-Hydrocolloid functionality to reduce fat digestibility in emulsions.
-Research in structuring and desectructuring of food matrixes during in vitro digestion by rheological techniques.
-Application of cellulose oleogels as healthy fat in the development of puff pastry (croissants).
-Relationship among structural changes at the level of the mouth and food sensory properties. Sensory optimization.
CVITAE IN BRIEF
Currículum María Teresa Sanz Taberner. ORCID: 0000-0003-0555-6836.
Ph-D in Pharmacy (2003). Doctoral thesis in IATA-CSIC, predoctoral grant from Valencia goberment. Two years (2004, 2005) postdoctoral grant in A&F in Wageningen, The Netherlands. Short scientific stays in ETH, Zurich, Switzerland and in The Chemical Engineering Department of Seville University. Titular Scientific in IATA-CSIC, since 19/07/2008.
The main topics of my research included hydrocolloids functionality (including starches) in food, with emphasis in the rheological study of hydrocolloid/ingredients interactions, and their contribution to food texture and structure, including technological processing, physicochemical stability, oral processing, sensory properties and in vitro bioaccesibility of active compounds.
The development of new healthy fat alternatives to reduce saturated fat has been the main topic of my research in the last 10 years. In this topic outstands my participation as main researcher in the Patent “Fabricación y aplicación de emulsion sustituta de grasa”, PCT/ES2012/070735, licenced to the company Vedeqsa, and in a I+D contract with the same company.
Main researcher in the AGL2015-68923-C2-1-R project entitled “Hydrocolloids functionality in the reduction of in vitro fat digestion in food emulsions: rheology, structure and sensory perception”. Research knowledge about the functionality of hydrocolloids in the development of non-digestible emulsions, and the relationship between emulsion structure and oil bioaccesibility was acquired. Link to this project was the Doctoral Thesis of Dr María Espert Tortajada,
Main researcher in the RTI2018-099738-B-C21 project entitled “Structuring oils through the use of hydrocolloids as a strategy to replace high plasticity saturated fats. Rheological, structural and sensorial research” focussed on the functionality of hydrocolloids as oil structurants to develop new saturated fat substitutes with high plastic properties. New methodologies to confer hydrocolloids with the necessary molecular structure to interact with the oil were investigated. The PhD thesis of the student Qi Wang (in progress) is based on this project.
In the last 10 years I have been Director of: 6 Doctoral pHD thesis (4 already finished and 2 in progress), 7 Master Thesis of Valencia University and 1 of University of Seville, 2 Final Degree Projects of University of Valencia and 28 Curricular practicum of students of University of Valencia.
Author of scientific articles, oral presentation in International Congresses, divulgation articles, annual participation in ExpoCiencia, guide in the students visits to IATA. Professor in the Master of University of Valencia, Editor of the SCI journal Food Science and Technology International, and regular reviewer of SCI journals. Evaluator of industrial ID and IT projects. Scientific Organizer of the Ibereo 2017 Conference.
- Request number:ES201131749 20111031Title:Fabricación y aplicación de emulsión sustituta de grasaDate of the request:Sunday, 23 October, 2011
- Request number:WO 03/101.228 A1Title:Method of preparing a frozen, battered food productDate of the request:Thursday, 11 December, 2003