Rodrigo Melgosa Gomez

Rodrigo Melgosa Gomez is an Associate Professor at the Universidad de Burgos, affiliated with the College of Sciences and the Department of Biotechnology and Food Science. He is part of the BIOIND Industrial and Environmental Biotechnology research group.

Education:

• PhD in Biotechnology from Universidad de Burgos (2018), thesis: "Fish oil valorization using supercritical carbon dioxide technologies"

Research Interests:Rodrigo's research focuses on green extraction technologies for valorizing agro-industrial by-products, including supercritical CO2 and subcritical water methods. His work spans functional food development, enzymatic inactivation, and catalytic conversion of biomass to high-value compounds like bioactive proteins, omega-3 fatty acids, and organic acids.

Recent Research Trends:His publications highlight sustainable approaches to extract bioactives from okara, fish waste, and brewer’s spent grain, with emphasis on kinetic modeling, process optimization, and comparative analyses between emerging technologies.

Labs & Teams:Rodrigo contributes to the BIOIND research group, specializing in industrial and environmental biotechnology applications.