Eduardo Puértolas

Dr. Eduardo Puértolas is currently Researcher at AZTI (Spain) in the New Foods Department. He received his PhD in Food Science and Technology (Extraordinary Doctorate Award, Award for the Best PhD Thesis defended in Aragón Spanish Region) at the University of Zaragoza (Spain). His main area of research is the study, application and design of new processes based on emerging food technologies (e.g. high hydrostatic pressure, pulsed electric fields, high pressure homogenization) for new food...See more

Dr. Eduardo Puértolas is currently Researcher at AZTI (Spain) in the New Foods Department. He received his PhD in Food Science and Technology (Extraordinary Doctorate Award, Award for the Best PhD Thesis defended in Aragón Spanish Region) at the University of Zaragoza (Spain). His main area of research is the study, application and design of new processes based on emerging food technologies (e.g. high hydrostatic pressure, pulsed electric fields, high pressure homogenization) for new food development, food preservation, food quality improvement, and process optimizing (decreasing economic cost, increasing yield). He has been involved in more than 20 research projects financed by Regional, National and European administrations (FP7, H2020, EIT Food, European Maritime and Fisheries Fund) leading 6 of them. During his work at AZTI, he has made a significant effort to transfer knowledge to companies, participating in more than 30 private R&D projects (leading 17) financed by both SMEs and Large Companies along Europe (Spain, France, Italy, UK, Germany, Croatia, Sweden, Norway). Author of more than 50 publications related to Food Science and Technology, including more than 35 peer reviewed papers and book chapters (hindex=23, SCOPUS). See less