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Biography
Arantzazu Valdés García, (AVG), graduated in Human Nutrition and Dietetic at the University of Alicante (Spain, 2007) and licensed in Science and Food Technology at the Miguel Hernández University (Spain, 2009) got a MS in Introduction to Research in Chemistry, Physics and Engineering Physics at the University of Alicante in 2010. As a result, three academic awards granted have been obtained. AVG started her scientific career with a competitive predoctoral GVA Fellow with the thesis (2010-2014) based on the oxidative stability study of different packaged fat-food and their application for the development of active packaging with antioxidant capacity which was carried out at Analysis of Polymers and Nanomaterials research group (Department of Analytical Chemistry, Nutrition and Food Science, University of Alicante, Spain). From 2014 to 2016 she worked as a Junior collaborating researcher in different projects and academic tasks at the same Department. In 2016, she got a competitive postdoctoral GVA Fellow (2016-2018) and moved to University of Pais Vasco (UPV/EHU, Spain) under the supervision of Prof. Arantxa Eceiza. The experimental work was focused on the processing and characterization of multilayer films based on poly(lactic acid)/gelatin supplemented with cellulose nanocrystals and antioxidant extract from almond shell by-product and its application on food with high fat content preservation. In 2023 she obtained a position as a Senior Lecturer at the University of Alicante (UA), where she joins the Food Analysis, Culinary Chemistry and Nutrition research group (AAQCN) at the Analytical Chemistry, Nutrition and Food Science Department. In 2012 she visited the Laboratory of Food Chemistry and Technology (LFCT) at the University of Ioannina (3 months, Greece) working on monitoring the oxidative stability of different processed nuts by different techniques. In 2014 she carried out another research stay at Materials Science and Technology Center (University of Perugia, Italy, 3 months) where she worked on the development, characterization, and enzymatic degradation studies of poly(ecaprolactone)- based biocomposites from almond agricultural by-products. Finally, in 2016 she was invited to the KTH Royal Institute of Technology (Stockholm, Sweden) to work on the valorization of agricultural wastes through the characterization and analysis of the carbohydrate fraction.
Starting from 2010, AVG has published 38 papers, being 33 in JCR (of which 87% Q1 (5 of D1 and principal/corresponding author in 73%) with 2044 citations and h-index: 22 (ResearchGate), 14 book chapters and 1 book, 20 teaching articles. She has participated in 33 national and international projects, and several contracts or agreements with public entities and private companies. Since 2021, she has held the academic position of Academic Coordinator of the Gastronomy and Culinary Arts degree at the University of Alicante.
AVG professional field is focused in the follow research lines: Oxidative stability study of different packaged food; Chemical analysis of food; Revalorization of food industry wastes; Microwave- assisted extraction and ultrasound green extraction methods of bioactive compounds for industry applications; Development of novel food and functional nutrients; Development of novel methods to determine the quality and organoleptic properties of food; Eco-active packaging for food packaging applications; Natural antioxidants and aromas; Sensory Analysis; Human nutrition and dietetic advice. As a result of her career, AVG has won 1 scientific award: “The Young Investigator Award 2017" of the 5th EPNOE International Polysaccharyde Conference, for excellent research as reviewed by the scientific and programme committies and presented at the 5th EPNOE Conference 2017 (Jena, Germany).
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Works (49)
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10.1002/ejlt.201400384
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10.1039/c4ra17286h
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10.1016/j.polymdegradstab.2014.03.011
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10.1021/acs.jafc.5b01011
http://dx.doi.org/10.1021/acs.jafc.5b01011