Jorge Barros-Velázquez is Full Professor of Food Technology at Department of Analytical Chemistry, Nutrition and Food Science, the University of Santiago de Compostela, A Coruña, Spain, since 2007. He obtained his Ph.D. degree in Food Microbiology in 1992. His postdoc experience includes the National Food Biotechnology Centre (Cork, Ireland) and the Institute for Marine Research (Vigo, Spain). Since 1992, he has directed 20 scientific projects on food microbiology, food quality, and safety and has participated in another 30 projects. His main research lines have focused on the development of molecular methods for the investigation of food-borne bacteria, food authenticity, application of proteomics to food science, and development of novel preservation methods and probiotics. International collaborations in the last twenty years have included universities and research institutes in the United States, Argentina, Chile, Italy, Mexico, Algeria, and Tunisia. Since 2015, he serves as Editor of the international journal Food and Bioprocess Technology (Springer) and is also member of the Editorial Board of several Food Science and Technology journals focused on food chemistry, food microbiology and food biotechnology. Professor Barros-Velázquez has collaborated in the organization of more than ten scientific meetings. He is the author of more than 200 publications and book chapters. Professor Barros-Velazquez is currently in charge of the courses on Novel Food Preservation Techniques and Food Biotechnology, among others, at the College of Pharmacy, University of Santiago de Compostela, A Coruña, Spain.
Biography Updated on 19 June 2016