Personal information

Verified email domains

enology, polyphenols, anthocyanins, chemistry, emerging non-thermal technologies, non-Saccharomyces, food technoloy, whey
Spain

Biography

I hold a Bachelor's degree in Chemistry from the Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM), a Master's degree in Food Engineering Applied to Health from the Universidad Politécnica de Madrid (UPM), and a PhD in Agro-environmental Technology for Sustainable Agriculture from UPM (2018).

My professional journey began as a Junior Researcher at CEMEX Central in Monterrey, Mexico (2005-2007), followed by a role as a Chemical Researcher at the CEMEX Research Group (CRG) in Brügg, Switzerland (2007-2014). I then served as a Postdoctoral Researcher at the Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, focusing on oenology-related projects such as FRESHWINES, a co-funded project by ERDF-Interconnecta/CDTI (2018-2022). This project included collaborations with companies like Lallemand Bio, González Byass Jerez, Altosa, Bodegas Fontana, and Bodegas y Viñedos Comenge.

From 2022 to 2024, I was a Postdoctoral Research Associate at UPM, where I also contributed to teaching in Food Engineering. Additionally, I currently serve as an Adjunct Professor in the Master's program in Viticulture and Oenology (Viteno - UPM), teaching oenology-related subjects.

Since April 2024, I have been an Assistant Professor of Food Science and Technology at the Faculty of Veterinary, Universidad Complutense de Madrid. I teach courses in the degrees of Food Science and Technology and Veterinary Medicine, covering subjects such as Food Technology, Animal-Origin Food Technology, Enology and Other Alcoholic Beverages Technology, Food Hygiene and Technology Rotation, and Biochemistry.

Activities

Employment (5)

Universidad Complutense de Madrid: Madrid, ES

2024-04-23 to present | Assistant Professor of Food Science and Technoloy (Farmacia Galénica y Tecnología Alimentaria)
Employment
Source: Self-asserted source
Carlos Escott

Universidad Politécnica de Madrid: Madrid, Madrid, ES

2022-10-14 to 2024-04-22 | Postdoctorate Researcher (Química y Tecnología de Alimentos)
Employment
Source: Self-asserted source
Carlos Escott

Fundación Premio Arce: Madrid, Madrid, ES

2019-02-13 to 2022-10-13 | Postdoctorate Researcher (enotecUPM)
Employment
Source: Self-asserted source
Carlos Escott

Cemex (Switzerland): Brügg, Bern, CH

2007-02-07 to 2014-06-30 | Chemical Researcher (Technology and Innovation)
Employment
Source: Self-asserted source
Carlos Escott

Cemex SAB de CV: Monterrey, Nuevo León, MX

2005-12-15 to 2007-01-31 | Junior Researcher (Technology (Material's Laboratory))
Employment
Source: Self-asserted source
Carlos Escott

Education and qualifications (4)

Universidad Politécnica de Madrid: Madrid, Comunidad de Madrid, ES

2015-01-09 to 2018-07-24 | PhD in Agro-environmental Technology for Sustainable Agriculture (Química y Tecnología de Alimentos)
Education
Source: Self-asserted source
Carlos Escott

Universidad Politécnica de Madrid: Madrid, Comunidad de Madrid, ES

2014-09-22 to 2015-06-25 | Master in Food Engineering Applied to Health (Chemistry and Food Technology)
Education
Source: Self-asserted source
Carlos Escott

Instituto Tecnológico y de Estudios Superiores de Monterrey: Monterrey, MX

2013-10-15 | Diplomado en Gestión de Proyectos
Education
Source: Self-asserted source
Carlos Escott

Instituto Tecnológico y de Estudios Superiores de Monterrey: Monterrey, Nuevo León, MX

2000-08-01 to 2005-12-16 | Chemistry (Chemistry)
Education
Source: Self-asserted source
Carlos Escott

Professional activities (2)

Instituto de Ciencia y Tecnología de Alimentos y Nutrición: Madrid, ES

2023-10-01 to 2024-01-31 | Investigador colaborador
Invited position
Source: Self-asserted source
Carlos Escott

Universidade de Lisboa: Lisboa, PT

2017-09-01 to 2017-11-30 | Pre-doctoral researcher (Departamento de Ciências e Engenharia de Biossistemas)
Invited position
Source: Self-asserted source
Carlos Escott

Funding (2)

Fellowship for the internationalization of doctoral students

2017-09 to 2017-11 | Grant
Universidad Politécnica de Madrid (Madrid, ES)
Source: Self-asserted source
Carlos Escott

Use of non-Saccharomyces yeast to enhance the quality of red wines

2015-10 to 2018-09 | Grant
CONACYT-I2T2 (Monterrey, Nuevo León, MX)
Source: Self-asserted source
Carlos Escott

Peer review (40 reviews for 16 publications/grants)

Review activity for ACS omega. (1)
Review activity for Applied sciences. (1)
Review activity for Beverages. (5)
Review activity for European food research & technology. (1)
Review activity for Fermentation. (7)
Review activity for Food chemistry. (1)
Review activity for Food science and human wellness. (1)
Review activity for Foods. (5)
Review activity for Frontiers in nutrition. (1)
Review activity for International journal of food science & technology. (1)
Review activity for International journal of molecular sciences. (1)
Review activity for Journal of agricultural and food chemistry. (4)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (2)
Review activity for Microorganisms. (3)
Review activity for Molecules. (4)
Review activity for Process biochemistry. (2)