معرفی
Dr. Maria Benlloch-Tinoco is an Assistant Professor in Food Science at Northumbria University's Department of Applied Sciences. She holds a PhD in Food Engineering from Universitat Politècnica de Valencia (2015) and has expertise in food processing technologies. She leads the BSc Food Science and Nutrition programme and specializes in non-thermal processing for enhancing food functionality.
Education:
- BSc in Food Science and Technology (UPV, 2007)
- MSc in Food Science and Technology (UPV, 2011)
- PhD in Food Engineering (UPV, 2015)
Research Focus: Her work centers on leveraging thermal/non-thermal methods (e.g., high hydrostatic pressure, microwave) to modulate starch functionality and develop bioactive food matrices. Key areas include:
- Pressure-induced microstructure formation in starch systems
- Resistant starch development via V-type inclusion complexes
- Plant protein solubilization using non-thermal techniques
- Edible films with dual biomedical/food functionalities
Awards:
- Fellow of the Institute of Food Science and Technology (2024)
- Fellow of the Higher Education Academy (2018)
Advising & Grants:
- Supervises postgraduate research on non-thermal technologies (Pedro Rivero Ramos)
- Course director for BSc Food Science & Nutrition
Her research lab focuses on interdisciplinary food science innovations, with active collaborations in food safety and functional ingredient development.
