Ana María Herrero Herranz
Research Groups: Carne y Productos Cárnicos (CARPROCAR)
Department: Departamento de Productos Cárnicos y Pesqueros
Graduated in Chemistry at the UCM, I began my scientific career in the area of Food Technology, in 1998 at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), where I carried out PhD thesis. In 2005 I joined the Dept. of Nutrition, Bromatology and Food Technology in the Veterinary Faculty of the UCM as a post-doctoral contract researcher in the Juan de la Cierva Programme. The subject area of my research during that time was evaluated the potential of spectroscopic techniques (Raman and infrared spectroscopy) in the development of meat products elaborated with cold-gelling agents. In 2008 I rejoined the ICTAN (CSIC) as a contract researcher on the JAE-Doc Programme. In 2009 I won a place as a Tenured Scientist (CSIC). The subject area of my research during this time has focused on development of healthier meat products using various reformulation strategies, and also studies focused on the application of vibrational spectroscopy techniques in these products. During this time I have taken part in national and international projects and projects with private industry, acting as principal research in national R&D&I projects and privately-funded project. I have published several articles in SCI journals (>70) and in scientific outreach journals and I have co-authored several book chapters. Over the course of my research career I have given courses and seminars and taught at university level (degree and doctorate) and I have presented works at national and international congresses. I have also taken part in the direction of doctoral theses and training of students, technical personnel, in direction of Masters candidates, practical training for degree candidates, etc.
- Ruiz-Capillas C., and Herrero, A.M. Impact of Biogenic Amines on Food Quality and Safety. Foods, 8, 2, 62, (2019). DOI: 10.3390/foods8020062
- Pintado T, Muñoz-González I, Salvador M, Ruiz-Capillas C, Herrero AM. Phenolic compounds in emulsion gel-based delivery systems applied as animal fat replacers in frankfurters: Physico-chemical, structural and microbiological approach. Food Chemistry, 340, 128095 (2021). https://doi.org/10.1016/j.foodchem.2020.128095.
- Study of oil stabilization strategies in matrices for the reformulation of healthier meat products. Changes in technological properties and digestion processes “in vitro”. (PIE 201470E073).
IP y co-IP: Ana Herrero
Entidad financiadora (especificar además si tiene cofinanciación FEDER): CSIC
- Innovative multifunctional ingredients as meat analogues and their application in strategies to develop healthy, safe and sustainable meat products (RETOCARNICO) (PID2019-107542RB-C21)
IP y co-IP: Dra. Claudia Ruiz-Capillas y Dra. Ana Maria Herrero
Entidad financiadora (especificar además si tiene cofinanciación FEDER): Ministerio de Ciencia e Innovación y Universidades. Cofinanciación FEDER