題       目：Prebiotics: synthesis and applications in the preservation of lactic acid bacteria

報告時間：2023.07.31,14:00

報告地點：國家海洋食品工程技術研究中心412室

報 告 人：Andrea Gomez-Zavaglia

工作單位：Center for Research and Development in Food Cryotechnology (CIDCA-CONICET-UNLP) in Argentina

報告人簡介：

        Andrea Gomez-Zavaglia is the Head of the Center for Research and Development in Food Cryotechnology (CIDCA-CONICET-UNLP) in Argentina and a Principal Researcher of CONICET (Argentinean Research Council) and Head of the Agri-Food section of the Ibero-American CYTED Program.She received a PhD degree in Exact Sciences (University of La Plata, Argentina) and worked as a postdoc at the University of Buenos Aires, Max Planck Institut für Pflanzenphysiologie and University of Coimbra. She has been visiting Professor at the University of Vigo, Autonomous University of Madrid, Université Paris Diderot, Université Paris Descartes, AgroParisTech and Teramo (Italy).Her research focuses on functional food ingredients, their production, stabilization and storage, paying special attention on their sustainability and on the molecular mechanisms explaining physical and chemical behaviors.

        She has a close collaboration with more than 35 academic institutions and SMEs from >15 countries. Leader of 45 national and international competitive projects, most of them in involving SMEs. These projects include the coordination of 3 multilateral networks involving more than 15 research groups and SME from different European and American countries (CYTED) and the leadership of WPs and groups in H2020 projects (e.g., MSCA-RISE-2017 Code: 777657; European Green Deal NeoGIANT Code: 101036768). She has supervised 11 PhD theses, 15 postdocs and 9 Assistant Researchers (CONICET).She has published more than 175 peer reviewed papers, 25 book chapters and one book.

        She also serves as a member of the Editorial Board of Food Research International (Elsevier) and as Associate Editor of Food Chemistry X, Heliyon (Elsevier) and guest editor of Current Opinion in Food Science (Elsevier) and Exploration of Food and Foodomics, Methods and Protocols in Food Science (Springer). Additionally, she has organized more than 15 international conferences and workshops, and has served on the International Advisory Board on several occasions.

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