Juan Manuel Castagnini

Juan Manuel Castagnini is a Senior Postdoctoral Researcher at the Universitat de València, Spain, affiliated with the Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department under the Faculty of Pharmacy and Food Sciences. He previously served as an Associate Professor at Universidad Nacional de Entre Ríos, Argentina, and held research positions at Università di Bologna, Italy.

Education:

• PhD in Food Science, Technology and Management, Universitat Politècnica de València, Spain (2014)
• Food Engineer, Universidad Nacional de Entre Ríos, Argentina (2010)

His research focuses on sustainable food technologies and innovative non-thermal processing, particularly in the recovery and utilization of bioactive compounds from food by-products. Key areas include pulsed electric fields (PEF), supercritical fluid extraction (SC-CO₂), pressurized liquid extraction (PLE), microencapsulation, and functional food development. He employs advanced analytical tools for nutritional and bioactive characterization and applies multifactorial design and statistical analysis in his work.

Juan's recent and ongoing research is aligned with European sustainability initiatives such as the BLUEWAYSE project, aiming to valorize aquaculture and fishery by-products. His expertise spans extraction optimization, rheology, spray-drying, differential scanning calorimetry (DSC), and cold plasma technologies.

Scientific Awards:

• Distinguished researcher 'Maria Zambrano'

He has supervised research and contributed to academic training, though specific advisees are not listed. His current work emphasizes sustainable innovation in food science, with strong interdisciplinary collaboration across Europe.