Dolores Ferrando Rodrigo

Dolores Ferrando Rodrigo is an Associate Professor in the Faculty of Biological Sciences at the Universitat de València, specializing in Physiology within the Department of Cellular Biology. She is an active member of the LEyCA Laboratory for Ecotoxicology and Environmental Quality, contributing to research at the intersection of environmental and food sciences.

Her research focuses on physiological and biochemical processes in plant systems, particularly related to food processing technologies. Key areas include thermal inactivation kinetics of enzymes such as peroxidase, texture and weight loss in vegetables, and innovative non-thermal processing methods like high-intensity electric pulses (PEAI) for fruit and vegetable juices. Her work bridges food technology with environmental physiology.

Dolores Ferrando Rodrigo holds two doctoral degrees: the first from the Universitat de València in 1997 on kinetic models of thermal inactivation and quality loss in green asparagus, supervised by Dr. Andrés Alvarruiz; and the second from the Universitat Politècnica de València in 2003 on the scientific basis for high-intensity electric pulse processing of mixed orange-carrot juices, supervised by Dr. Miguel Rodrigo Enguidanos and Dr. Antonio Martínez López.

Although no publications or scientific awards are listed in the provided text, her academic trajectory and research group affiliation suggest ongoing contributions to food safety, sustainable processing, and environmental impact assessment. She is likely involved in mentoring students and collaborative research within the LEyCA group.

She is affiliated with the LEyCA Laboratory for Ecotoxicology and Environmental Quality, a research team focused on assessing the biological effects of pollutants and developing environmentally sound food processing technologies.