Silvia M. Albillos

Biography

Silvia M. Albillos is a full time scientist at the Institute of Biotechnology of León (INBIOTEC) and head of the department of Bioanalytical Chemistry.  She was granted a postdoctoral position at the National Center for Food Safety and Technology (NCFST) in Summit-Argo, IL and collaborated in research projects with the US Food and Drug Administration (2005-2008). She has worked in the Technological Institute of Castilla and León (ITCL) in European Projects of the Framework Project V of the EU. She has received a PhD in Science (Chemistry) in the Department of Food Science and Technology, area of Biochemistry and Molecular Biology from the University of Burgos, Spain, in 2003. She has completed her Advanced Studies Degree in Chemistry in the University of Burgos, Spain in 2000. She is serving as an editorial board member of reputed journals and reviewer of more than 30 publications in 5 of the most relevant scientific journals. Silvia M. Albillos is a full time scientist at the Institute of Biotechnology of León (INBIOTEC) and head of the department of Bioanalytical Chemistry.  She was granted a postdoctoral position at the National Center for Food Safety and Technology (NCFST) in Summit-Argo, IL and collaborated in research projects with the US Food and Drug Administration (2005-2008). She has worked in the Technological Institute of Castilla and León (ITCL) in European Projects of the Framework Project V of the EU. She has received a PhD in Science (Chemistry) in the Department of Food Science and Technology, area of Biochemistry and Molecular Biology from the University of Burgos, Spain, in 2003. She has completed her Advanced Studies Degree in Chemistry in the University of Burgos, Spain in 2000. She is serving as an editorial board member of reputed journals and reviewer of more than 30 publications in 5 of the most relevant scientific journals.

Research Interest

Food technology and processing. Protein modifications during food processing. Development of functional foods. Analytical methods to determine variations in protein profiles. Chemometrics and experimental design applied to food samples. Protein purification and determination of structural stability. Detection and effect of processing on food allergens. Production of hypoallergenic products. Quantitation of active compounds in medicinal plants. Analysis of secondary metabolites from fungi and bacteria (immunosupressors, antibiotics, etc). Metabolomics.