Marti Bruña

Marti Bruña is an Associate Professor at the Miguel Hernández University of Elche, affiliated with the Department of Agro-Food Technology. Her professional profile is centered on teaching and research in food science, biotechnology, and enology, with a focus on sustainable utilization of agro-food by-products and innovative processing techniques.

• Current coordinator of Oenology and Alcoholic Beverages (Bachelor's in Food Science and Technology)
• Teaches courses on Biotechnology in Nutraceuticals, Enologic Technology, and Production of Special Wines and Beer
• Member of the Works Council at Miguel Hernández University of Elche
• Affiliated with the Institute of Research, Development and Innovation in Healthcare Biotechnology of Elche

Research interests span food processing, nutritional biochemistry, and biotechnological applications in food production. She explores plant-based functional foods, ultrasonic/vacuum extraction, postharvest physiology, and food preservation techniques.

Recent publications highlight trends in food by-product valorization (e.g., persimmon fiber, olive leaf extracts), ultrasound-assisted processing, enzyme activity in fruits, and sensory analysis. These studies integrate biotechnology and advanced methodologies like response surface modeling.

• Developed patented apparatus for vacuum-ultrasound food processing (2014)
• Investigated tyrosinase inhibition in Monastrell grapes (2003)
• Contributed to enology through special wines, vinegar, and beer production

Labs/Teams: Collaborates with the Institute of Research, Development and Innovation in Healthcare Biotechnology of Elche and the Agro-Food Technology department, focusing on interdisciplinary biotechnological solutions for food systems.