Pablo Fuciños

Pablo Fuciños serves as a Staff Researcher at the International Iberian Nanotechnology Laboratory (INL) within the Food Processing and Nutrition Group, leading advanced research in food technology since joining as a Marie Curie Fellow in 2014 and transitioning to his current role in 2016.

His academic credentials include:

• Diploma in Agricultural Engineering and Food Science and Technology from the University of Vigo, Spain (2000, 2004)
• PhD in Food Biotechnology from the University of Vigo (2007), awarded the University of Vigo Extraordinary PhD Award

His research spans nano-encapsulation, smart and sustainable food packaging, 3D food printing, and rapid food safety assessment through molecular biology, with additional expertise in enzyme technology and nanostructure development for food/pharmaceutical applications. This interdisciplinary work bridges nanotechnology, food science, and biotechnology to innovate food safety and functionality.

Recent publications (2020-2023) reveal a clear trajectory toward sustainable food technologies, emphasizing antiviral packaging solutions, microalgae-fortified 3D-printed foods, and nanostructured materials for safety compliance. His work consistently integrates molecular biology and nanotechnology to address contemporary challenges in food processing.

Key recognitions include:

• University of Vigo Extraordinary PhD Award (2007)
• Marie Curie Fellowship (2014)

He has mentored over 10 graduate students, co-authored four patents, and participated in more than 30 research projects spanning international institutions. His grant portfolio demonstrates strong funding success in food nanotechnology innovation.

As a core member of the Pastrana Research Group at INL, he drives the Food Processing and Nutrition Group's mission to advance food safety and nutrition through cutting-edge technological solutions.