DANIEL JOSE FRANCO RUIZ

Daniel José Franco Ruiz is a Professor in the Department of Chemical Engineering at the Higher Technical School of Engineering, Universidade de Santiago de Compostela. His research focuses on food chemistry, biotechnology, and sustainable food systems with particular emphasis on meat science, proteomics, and bioactive compounds. He leads the TIBD Research Group (Technologies for the Development of Industrial Bioproducts). Franco Ruiz holds a doctoral degree from the same university (2002), with a thesis on oilseed processing and ethanol extraction.

His educational background includes advanced studies in chemical engineering and food technology. Key research areas include proteomic analysis of meat quality, antioxidant properties of natural compounds (e.g., phlorotannins from seaweed), and development of novel food products through green technologies. He has pioneered tools like PhenoExam for gene-phenotype analysis and contributed to understanding pre-slaughter stress effects on meat proteins.

Publications span food safety, animal welfare, and sustainable production systems. Notable work includes studies on Celta pig breed characteristics, lipid profiles in meat products, and proteomic innovations. Franco Ruiz collaborates extensively on projects like ACE-TICs and has explored digital strategies for education and animal husbandry practices. He is actively involved in industry-relevant research, bridging academic insights with practical food industry applications.

His lab focuses on cutting-edge proteomic techniques (e.g., SWATH-MS) and bioinformatics tools, while addressing global challenges like functional food development and environmental sustainability in food processing. Franco Ruiz also advocates for improved animal welfare standards through scientific research.