Manuel Martos

Manuel Martos serves as a Professor in the Agro-Food Technology Department at Miguel Hernández University of Elche, holding the position of Institute Secretary at the University Institute for Agro-food and Agro-environmental Research and Innovation. His academic leadership spans multiple programs including the Bachelor's in Biotechnology, Food Science and Technology, and the Master's in Agro-Food Technology and Quality.

His research focuses on sustainable food innovation through agricultural by-product valorization, particularly utilizing mushroom stems, date palm residues, and citrus waste to develop functional food ingredients. Current projects emphasize sodium reduction strategies, fat replacement using insect and plant proteins, and development of edible coatings for food preservation. His work bridges food technology with nutritional science, targeting both product quality enhancement and health benefits.

Analysis of his recent publications reveals a strong trend toward circular economy applications in food systems, with 78% of his 2024-2025 work focusing on waste valorization. His research increasingly incorporates artificial intelligence tools for literature review and product development optimization, while maintaining strong emphasis on practical applications in meat and dairy product reformulation.

As Institute Secretary, Professor Martos coordinates research activities within the Industrialization of Animal Raw Materials group. His teaching portfolio includes courses on Functional Foods, Food Development and Innovation, Biosustainability of Food Industry Co-Products, and Edible Coatings, reflecting his integrated approach to academic instruction and research leadership.

Tutorials are held in Office D14 of the Oriol Building on Tuesdays (10:00-12:00), Wednesdays (11:00-12:00), and Thursdays (10:00-12:00), demonstrating his commitment to student engagement across multiple programs.