Menu

Benvenuto su 3tre3

Condividi, partecipa, posta e fai parte del maggior social network dei suini

Siamo già 203.876Utenti

Registrati Eri già un membro?

Jorge Ruiz

usuarios_autor_invitado Autore

STATUS AT DEPARTMENT:

Associate Professor

TEACHING:

Food Science
Meat and Fish Technology

EDUCATION:

1991 Veterinary Degree (Food Hygiene and Technology)
1993 Master Thesis - Title: Influence of diet on the composition and characteristics of subcutaneous and hepatic Iberian pig fat
1996 Doctoral Thesis- Title: Sensorial and physico-chemical parameters involved in Iberian ham quality
1997-1998: Post-doctoral research in Foulum Research Centre (Denmark)
1999: Post-doctoral research in Cornell University, Ithaca, NY (USA)

EMPLOYMENT:

1991-1993: Several grants funded by Meat Industries
1993-2002: Assistant Professor in Food Science
2002-present: Associate Professor in Food Science
1997-1998: Grant from the Spanish Ministry of Education and Culture (Research in Foreign Countries)
1999: Grant from the Spanish Ministry of Education and Culture (Research in Foreign Countries)

ACTIVITIES:

Volatile compounds
Lípids in meat and meat products
Lipid oxidation in meat and meat products
Toxic compounds in foods (nitrosamines and polycyclic aromatic hydrocarbons)
Conjugated Linoleic Acid
Molecular Gastronomy

RESEARCH PROJECTS:

Toward the stablishment of compounds and parameters as indicators of Iberian ham quality: Use of SPME coupled to a direct extraction device(DED) as a method for on-line quality control. Junta de Extremadura (1999)
Optimization of a Direct Extraction Device for the control of defective Iberian hams. University of Extremadura /Caja de Extremadura (2001)
Optimization of a non-destructive anlytical method for detection of nitrosamines and polycyclic aromatic hydrocarbons in foodstuffs using SPME coupled to a Direct Extraction Device (SPME-DED).Junta de Extremadura (2003)
Use of Conjugated Linoleic Acid as a supplement in porcine feeding: effects upon productive, carcass quality and meat characteristic parameters. CICYT (2004-2007)
Study and improvement of culinary methods for high level restaurants. Consejería de Investigación, Desarrollo Tecnológico e Innovación. Junta de Extremadura (2006-2009)
Development of ready to eat foods with different estabilizers and antioxidants: Studies about sensory, physico-chemical and conservation characteristics. Junta de Extremadura (2008-2010)
Physico-chemical, microbiological and structural features of sous-vide cooked lamb meat. CICYT (2009-2011)

Jorge Ruiz