Jorge Pino is a Cuban who was born in Havana in 1953. He is a Senior Researcher in the Department of Aromas, Food Industry Research Institute (IIIA), La Habana, Cuba. He became a Chemist (1975) and received the M.S. degree in science (1976), the D.S. degree in technical science (1980), and the D.S. degree in science (2011). He has been interested in chemistry and biochemistry of foods, particularly related with flavor and essential oils since 1975. In 1998–2000, he worked on projects with the Centro de Investigación, Asistencia y Desarrollo Tecnológico de Jalisco (Mexico), since 2000 with the Instituto Tecnológico de Mérida (Yucatan, Mexico), in the period 2000–2002 with the Universidad de Tarragona (Spain), in 2006–2009 with the Universidad de los Andes (Bogotá, Colombia), and in 2010 with the Food Chemistry Institute, Technical University of Braunschweig (Germany). He was the mentor of 48 theses of Diploma degree, 7 theses of D.S. degree, and 24 theses of M.S. degree. In 1995, Pino published Principles and Methods for Food Aroma Analysis, then the electronic book Biobibliography of Jorge Pino. Collection of published articles 1977–2007”, Editorial Universitaria (2007) ISBN/959-16-0600/978-959-16-0590-0/. He wrote Chapter 14 of Handbook of Fruit and Vegetable Flavors, John Wiley & Sons (2010). He published more than 540 papers in national and international journals. Since 1985, he has been a Member of the Cuban Society of Chemistry, then since 1986, the Managing editor of Revista de Ciencia y Tecnología de Alimentos (Cuba), since 2011, a Member of the Editorial Board of the American Journal of Advanced Food Science and Technology (USA), and since 2012, a Member of the Editorial Board of Conference Papers in Chemistry (India).
Biography Updated on 29 November 2012