Food Science & technology
Author has obtained his PhD in Pharmacy from the University of Granada, receiving the Best Doctorate Award (PremioExtraordinario de Doctorado) after completing the Doctorate programs in Nutrition and Bromatology and Physiology and Medicine. He also graduated in Nutrition by the School of Nutrition. Formerly employed as a vocational training teacher in Health Studies. until1993, when he got a permanent job as a lecturer in the Faculty of Pharmacy, in Granada. In March 2014 he was appointed as professor in the fields of Pharmacy, Human Nutrition and Dietetics and Food Science and Technology, Masters of Human Nutrition and Advances In Food Quality and Technology and in the Doctoral Program of Nutrition and Food Quality of the University of Granada. Author of 78 experimental research papers (53 JCR), 14 publications (complete works) in books, 4 book chapters and more than 90 Communications to Congresses. Member of the AGR-141 Research Group, has participated in 9 projects and 4 financed R & D Agreements or Agreements, member of the ES 2 066737 and of the LACFUN415RT0495 network on Functional Food Development. Director of 8 Doctoral Theses and about 30 Master's Research Papers.
FUNCTIONAL FOODS ANTIOXIDANT PHENOLIC SPECIES FUNCTIONAL PEPTIDES