Sustainable Analytical Techniques in Food Science

Bárbara Socas-Rodríguez has participated in several international and national research projects related to the application of sustainable procedures for the analysis of organic compounds. She carried out her PhD at the University of La Laguna focused on the development of new methodologies for the evaluation of estrogenic compounds in food and environmental samples. After that, she worked as a postdoctoral researcher at the Green Technology Group (GTG) at the University of Lund where she carried out the development of new methodologies for the determination of vitamin D and its metabolites in biological samples using supercritical fluids and mass spectrometry. Then she joined the Laboratory of Foodomics (CIAL, CSIC) working in the safety evaluation of valorised food by-products. Currently she is working as Assistant Professor at the ULL and participates in different projects carrying out the evaluation of pesticides and plastic migrants in food and environmental matrices using green analytical techniques. Dr. Herrera-Herrera, works as lab manager at the Archaeological Micromorphology and Biomarker Research Lab and collaborates with the Department of Chemistry at the University of La Laguna (ULL) developing teaching tasks. He has published more than 50 articles and 11 book chapters, and he has presented more than 90 communications in national and international conferences. Dr. Herrera-Herrera carried out his PhD at the research group “AQAIMPA” focused on the development of sustainable analytical procedures. Currently, he continues working in the searching of novel miniaturised and green analytical methodologies for the analysis of organic contaminants, biomarkers, and bioactive compounds, among others. Alicia Gil-Ramírez got her Ph.D. in Biology and Food Science at Autonomous University of Madrid (UAM) in 2015. From 2016 to 2019, she developed her post-doctoral research at Lund University (ULUND, Sweden) supported by a Marie Sklodowska-Curie Individual Fellowship (MSCA-IF-2016). Her outstanding trajectory allowed her to gain a Juan de la Cierva-Incorporación fellowship in January 2019, getting an Assistant professor position (Profesor Ayudante Doctor) at the Department of Agricultural Chemistry and Food Science (UAM) in November 2019. Dr. Gil-Ramírez has a strong background in the use of environmentally friendly extraction technologies to explore the bioactive potential of diverse food matrices for human health through an eco-sustainable perspective. Her research has been mostly focused on agricultural by-products i.e., mushrooms, quinoa, coffee, and cocoa residues. She also gained experience by exploring extracellular matrices from animal tissues at LUND. Moreover, she has notable expertise on in vitro digestion models and cell culture assays. Mauricio A. Rostagno is an associate professor at the University of Campinas (UNICAMP). His research interests are related to developing advanced systems for the extraction, purification, and analysis of phenolic compounds in natural products. He specialises in extraction using pressurised liquids, supercritical fluids, and the combination with other techniques, including ultrasound and adsorbents. The development of complex methods by integrating sample preparation and analysis techniques, such as liquid chromatography, is of particular interest. He has published approximately 90 articles in top-ranking journals in the food chemistry and analytical chemistry areas, reaching more than 6000 citations with an h index of 39; He also published two books dealing with the extraction of natural products.

1. Introduction to food analysis
2. Evolution of Analytical strategies in food sciences
3. Analysis of food constituents: bioactive carbohydrates
4. Analysis of food constituents: bioactive lipids
5. Analysis of food constituents: bioactive proteins
6. Analysis of food constituents: bioactive vitamins
7. Analysis of food constituents: other bioactive compounds
8. Analysis of inorganic species in food
9. Analysis of organic contaminants in food: pesticides
10. Analysis of organic contaminants in food: pharmaceuticals
11. Analysis of organic contaminants in food: mycotoxins
12. Analysis of organic contaminants in food: other organic compounds
13. Microbiological analysis in food
14. Characterization, traceability, and authentication in food