Maria Benlloch Tinoco

Dr. Maria Benlloch-Tinoco is an Assistant Professor in Food Science at Northumbria University's Department of Applied Sciences. She holds a PhD in Food Engineering from Universitat Politècnica de Valencia (2015) and has expertise in food processing technologies. She leads the BSc Food Science and Nutrition programme and specializes in non-thermal processing for enhancing food functionality.

Education:

• BSc in Food Science and Technology (UPV, 2007)
• MSc in Food Science and Technology (UPV, 2011)
• PhD in Food Engineering (UPV, 2015)

Research Focus: Her work centers on leveraging thermal/non-thermal methods (e.g., high hydrostatic pressure, microwave) to modulate starch functionality and develop bioactive food matrices. Key areas include:

• Pressure-induced microstructure formation in starch systems
• Resistant starch development via V-type inclusion complexes
• Plant protein solubilization using non-thermal techniques
• Edible films with dual biomedical/food functionalities

Awards:

• Fellow of the Institute of Food Science and Technology (2024)
• Fellow of the Higher Education Academy (2018)

Advising & Grants:

• Supervises postgraduate research on non-thermal technologies (Pedro Rivero Ramos)
• Course director for BSc Food Science & Nutrition

Her research lab focuses on interdisciplinary food science innovations, with active collaborations in food safety and functional ingredient development.