Jorge Ruiz Carrascal

Jorge Ruiz Carrascal is a Professor at the Department of Food Science, University of Copenhagen, where he has been employed since 2013. Previously, he held positions as Associate Professor (2002-2013) and Assistant Professor (1993-2002) at the University of Extremadura, Spain. His 26-year research career includes postdoctoral work at Cornell University (USA) and Foulum Research Center (Denmark).

Education:

• 1996: PhD in Veterinary (Food Science), University of Extremadura
• 1993: MSc in Food Hygiene and Technology, University of Extremadura
• 1991: BSc in Veterinary (Food Science), University of Extremadura

Research Focus: Dr. Carrascal specializes in Meat Science & Technology with expertise spanning flavor volatile analysis, lipid oxidation, texture evaluation, toxic compound detection, and sensory assessment. His work integrates advanced analytical methodologies and statistical design to address food quality and safety challenges.

Publications Overview: Recent research (2019-2023) explores protein digestibility, alternative protein development, meat processing impacts, flavor modulation, and nutritional health implications, frequently employing collaborative approaches and multidisciplinary methodologies.

Academic Contributions:

• Advised 7 PhD students
• Principal investigator for numerous funded research projects
• Coordinated 15+ industry R&D projects
• Reviewer for scientific journals and research agencies
• Former coordinator of TECAL research team (University of Extremadura)