معرفی
Maria Oruna-Concha is an Associate Professor at the University of Reading's School of Chemistry, Food and Pharmacy. She serves as Programme Director for the BSc Food Science and Technology with Bioprocessing program and teaches modules like Food Chemistry and Perception (FB3FCP) and New Product Development (FB3NPD). Her research focuses on flavor formation, umami/kokumi taste mechanisms, phytochemical analysis, and functional ingredient recovery from waste streams using advanced analytical techniques (CE, GC-MS, LC-MS). She leads major projects including the EU-funded 'UMTaste' initiative exploring umami's role in reducing salt in meat alternatives and the Innovate UK-funded development of ingredients from fruit waste.
Her research portfolio includes over 60 peer-reviewed articles spanning food chemistry, flavor science, and sustainable processing. Notable projects include studying acrylamide reduction in foods, camel milk protein analysis, and valorization of by-products like corn cobs and cocoa bean proteomes. She has received multiple teaching awards including the 2024 RUSU Excellence Award and 2024 Celebrating Success Award for leadership. Professional roles include Co-Chair of the SCI Food Group and membership in the RIPEN and INFORM hubs.
Oruna-Concha holds a PhD in Food and Nutrition from the University of Santiago de Compostela and a Postgraduate Certificate in Academic Practice. She has supervised numerous PhD projects through platforms like FoodBioSystems DTP and collaborates globally with institutions in Nigeria, Kenya, and Spain. Her work bridges fundamental research with industry applications, emphasizing food sustainability and health benefits.
