Maria Angeles Pozo-Bayon
Maria Angeles Pozo-Bayon received a B.S. degree in biology from the UAH (1996) and in food science and technology from the UAM (1998). Maria Angeles received a Ph.D. degree from the Spanish National Council of Research (CSIC) on the study of different technological factors affecting the volatile, phenolic, and nitrogen composition of sparkling wines, which was completed in 2002. In 2003, Dr. Maria did a Marie-Curie postdoctoral fellowship at UMRA-INRA in Dijon, France (2003–2005). Specifically, Maria was working on the study of the physical-chemical factors involved on aroma release from food matrices and their influence on aroma perception. In 2005, Maria was contracted as research associate at the Food Science and Nutrition Department at the University of Minnesota, USA (2005–2007), to work on aspects related to the aroma release in foods in real time and on the development of analytical methodologies based on PTR-MS and APCI-MS. In 2007, Maria came back to IFI to work on the role of new oenological additives based on inactive yeast preparations on wine quality and wine aroma. Currently, Maria works as a Senior Scientist at the Instituto de Investigación en Ciencias de la Alimentación (CIAL). Maria’s lines of research are devoted to the study of new ways for the revalorization of byproducts from the oenology industry, mainly, focused on the extraction of aroma precursors from grape wastes, the search of new antioxidants molecules from yeast lees, and the study of the effect of orophysiological parameters involving aroma release and perception during wine consumption. Main areas of expertise include analysis of volatile compounds in food matrices by GC-FID and GC-MS, wine aroma, GC-O analysis, sample extraction/concentration techniques (SPME, SPE, LLE, PLS, UAE, SAFE) for the analysis of volatile and semivolatile compounds, and sensory relevance of volatile compounds for food aroma.
Biography Updated on 15 July 2012