Sandra Maria Oses Gomez

Sandra Maria Oses Gomez serves as an Associate Professor in the Department of Biotechnology and Food Science at the Faculty of Sciences, Universidad de Burgos, Spain, specializing in food safety and quality innovation across diverse product categories.

Her academic foundation includes a 2010 PhD from Universidad de Burgos for the thesis "Desarrollo de diferentes estrategias para aumentar la seguridad y la vida útil en productos de carne de cordero a lo largo de la cadena alimentaria" (Development of strategies to enhance safety and shelf life in lamb meat products), supervised by Dr. Jordi Rovira Carballido and Dr. Pieternel A. Luning.

Research expertise spans:

• Critical food safety protocols for meat preservation
• Honey quality assessment and typification methodologies
• Shelf-life extension technologies in perishable goods
• Nutritional optimization in food processing
• Food technology applications for traditional products

She actively contributes to the MIEL research group (honey specialization) and previously collaborated with TECNOFOOD (food technology).

Dr. Oses Gomez supervises theses within the "Avances en Ciencia y Biotecnología Alimentarias" PhD program, though specific advisee names remain unlisted in available documentation.