PILAR MUÑIZ RODRIGUEZ

Pilar Muñiz Rodríguez is a Professor at the Department of Biotechnology and Food Science within the Faculty of Sciences at the Universidad de Burgos. Her research focuses on the biochemical and molecular mechanisms of food-derived bioactive compounds, particularly melanoidins from bread and wine by-products, and their applications in oxidative stress modulation, neuroprotection, and food preservation.

• Research Groups: ALTESA ALIMENTOS, TECNOLOGÍA Y SALUD; Previously involved with BBT Biochemistry and Biotechnology
• Research Unit: Consolidated Research Unit 073
• PhD Program: Avances en Ciencia y Biotecnología Alimentarias (UBU)

Her recent publications highlight melanoidins as key bioactive compounds with antioxidant, anti-inflammatory, and neuroprotective properties. Studies include their effects on Helicobacter pylori adhesion, cerebral ischemia, and hypertension, alongside innovative applications in food preservation and packaging technologies.

She has also contributed to pedagogical research, exploring role-based cooperative learning in engineering education, AI-assisted academic writing, and flipped classroom methodologies in food science training. Her work bridges fundamental biochemical research and practical applications in food technology and health.