GONZALO SALAZAR MARDONES

Gonzalo Salazar Mardones serves as a Professor in the Department of Biotechnology and Food Science within the Faculty of Sciences at the University of Burgos. His academic career centers on applying chemical engineering principles to biotechnological processes in food science, with emphasis on sustainable industrial applications and membrane technology for dairy by-product treatment.

Education:

• PhD in Chemical Engineering from the University of Oviedo (2001), dissertation titled 'Membrane Fouling and Cleaning in the Treatment of Whey and Other Dairy Derivatives', supervised by Dr. Ricardo Álvarez Fernández and Dr. Francisco Riera Rodríguez.

Research Interests:

Dr. Salazar Mardones specializes in the intersection of biotechnology and food engineering, focusing on membrane separation systems for dairy waste valorization. His work addresses critical challenges in membrane fouling mitigation, whey processing optimization, and industrial-scale biotechnological applications. Current research extends to environmental biotechnology through sustainable waste management solutions and composting technologies, reflecting his dual expertise in food science and environmental engineering.

Research Groups:

He actively contributes to the BIOIND (Industrial and Environmental Biotechnology) research group, driving projects in industrial bioprocess optimization. Previously, he participated in the UBUCOMP Composting group, developing methodologies for organic waste recycling and nutrient recovery systems.