Por Manuel Castillo Zambudio (Catedrático de Tecnología de Alimentos, Director of the Center for Innovation, Research and Transfer in Food Technology, UAB)
Anfitriones: Llibertat Abad y Jaume Esteve, personal investigador del IMB-CNM.
En primer lugar, se abordará la aplicación de la técnica de electrosprayado para extracción de agua en alimentos líquidos, como método innovador para deshidratación de alimentos termolábiles, alternativa a la liofilización. En segundo lugar, se presentará la línea de desarrollo de sensores ópticos, OPTICmizing, para control de procesado de alimentos en línea, en base a varios casos de éxito.
Sobre el ponente
Dr. Manuel Castillo has a degree in Veterinary Medicine, as well as in Food Science and Technology, and a PhD in Veterinary Medicine (specializing in Food Science and Technology), from the University of Murcia. He joined UAB in June 2009 coming from the University of Kentucky (USA), where he held the position of Assistant Research Professor in the Department of Biosystems and Agricultural Engineering. When joining UAB, he focused on transferring to EU his research line, Optical Food Process Optimization and Control (OPTICmizing). Dr. Castillo was promoted to Full Professor at UAB in June 2021. His teaching area is food engineering, milk and dairy technology and food processing control. Since 2023, he is also the Director of the Center for Innovation, Research and Transfer in Food Technology (CIRTTA; TECNIO CERTA-UAB) as well as the PI of the Consolidated Research Group “Optimization and Control of Food Processing for the Industry 4.0” (SGR; OPTIpro4.0). Technologies under development are based on light scatter properties and spectroscopy (front-face fluorescence and UV/visible/NIR), and address different food processing applications, most of them for the dairy industry. Eight novel inline optical sensor technologies are currently being developed by his research team.
