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Hire Dr. Josune A.

Spain

Profile Summary

Expert in nutrition and food technology. Broad working knowledge and research experience in functional foods formulation and preservation. Analytical methodologies on food bioactive compounds (lipids and dietary fibre), chemical synthesis and biotechnology for the production of potential functional lipids, lipid stability. Assessment on the regulatory aspects of nutritional and health claims on foods. Experience in leading the overall management of healthy products development for a variety of food manufacturing firms. Research experience in the area of new food product development in relation to health. Various functional products on the market lunched as a result of projects with spanish food companies. Member of National and European Technical Committees. Participate in European and Iberoamerican (CORNUCOPIA) networks and projects in relation with the topic of foods with nutritional properties and health claims. External EFSA’s scientific expert database, member of the Spanish nodoAESAN and Food for Life Spain Platform, and previous contribution as a memeber of the group AEN/CTN 44/SC4/GT9 from CEN/TC 275/WG9 on vitamins and carotenoids. Author of numerous articles (SCI:14 and no SCI:20), three patents based on research data and 40 contributions in congress.

Subject Matter Expertise

• ☆ Biology/Life Sciences
• ☆ Food Science
• ☆ Nutrition Science
• ☆ Spanish

Services

• Writing
• Consulting
• Product Development

Work Experience

Autónomo

Freelance Food research consultant

May 2017 - Present

Autónomo

Freelance evaluator

November 2016 - Present

Autónomo

Freelance evaluator

November 2016 - Present

Autónomo/Freelance

Freelance Food research projects evaluator

November 2016 - Present

Senior Food Scientist

AZTI-Tecnalia

June 2004 - October 2016

Education

Ph. D in Food Science

Institute of Food Science, Technology and Nutrition (ICTAN)

January 2004 - December 2007

Advanced studies certificate (D.E.A.) in Innovation in Functional Food Products

Complutense - University of Madrid

January 2003 - January 2004

Bachelor Degree in Food Science and Technology

Complutense University of Madrid

January 2002 - December 2003

Bachelors in Human Nutrition

University of Basque

January 1992 - December 1996

Certifications

• Certification details not provided.

Publications

JOURNAL ARTICLE

Miranda, J., Aguirre, L., Fernández-Quintela, A., MacArulla, M.T., Martínez-Castaño, M.G., Ayo, J., Bilbao, E., Portillo, M.P.(2013). Effects of pomegranate seed oil on glucose and lipid metabolism-related organs in rats fed an obesogenic diet . Journal of Agricultural and Food Chemistry. 61. (21). p. 5089-5096.

Navarro, V., Serrano, G., Lasa, D., Luis Aduriz, A., Ayo, J.(2012). Cooking and nutritional science: Gastronomy goes further . International Journal of Gastronomy and Food Science. 1. (1). p. 37-45.

Miranda, J., Lasa, A., Fernández-Quintela, A., García-Marzo, C., Ayo, J., Dentin, R., Portillo, M.P.(2011). Cis-9,trans-11,cis-15 and cis-9,trans-13,cis-15 CLNA mixture activates PPARα in HEK293 and reduces triacylglycerols in 3T3-L1 cells . Lipids. 46. (11). p. 1005-1012.

Miranda, J., Fernández-Quintela, A., Churruca, I., Ayo, J., García-Marzo, C., Dentin, R., Portillo, M.P.(2011). The presence of the trans-10, cis-12 sequence does not have a body fat-lowering effect on jacaric acid, a conjugated linolenic acid isomer . Food Chemistry. 129. (1). p. 21-27.

Cofrades, S., Serrano, A., Ayo, J., Carballo, J., Jiménez-Colmenero, F.(2008). Characteristics of meat batters with added native and preheated defatted walnut . Food Chemistry. 107. (4). p. 1506-1514.

Ayo, J., Carballo, J., Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2008). Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content . Food Chemistry. 107. (4). p. 1547-1552.

Ayo, J., Carballo, J., Serrano, J., Olmedilla-Alonso, B., Ruiz-Capillas, C., Jiménez-Colmenero, F.(2007). Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters . Meat Science. 77. (2). p. 173-181.

Carballo, J., Ayo, J., Colmenero, F.J.(2006). Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage . LWT - Food Science and Technology. 39. (6). p. 692-699.

Cofrades, S., Ayo, J., Serrano, A., Carballo, J., Jiménez-Colmenero, F.(2006). Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics . European Food Research and Technology. 222. (3-4). p. 458-466.

Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.(2005). High pressure processing of meat batters with added walnuts . International Journal of Food Science and Technology. 40. (1). p. 47-54.

Cofrades, S., Serrano, A., Ayo, J., Solas, M.T., Carballo, J., Jiménez Colmenero, F.(2004). Restructured beef with different proportions of walnut as affected by meat particle size . European Food Research and Technology. 218. (3). p. 230-236.

Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.(2003). Physicochemical and sensory characteristics of restructured beef steak with added walnuts . Meat Science. 65. (4). p. 1391-1397.