Claudia Ruiz-Capillas Pérez

Graduated in Veterinary in 1999 by the Universidad Complutense de Madrid (UCM) (Spain) and finished her PhD degree in veterinary science from the UCM in 1997. She did a postdoctoral stay (1997-2000) at the International Fishieries Institute (HIFI) and at the Institute Food Health Quality (FHQ) of the University of Hull in the United Kingdom. In 2000, she joined the IF again and in 2001 she was awarded a Ramón y Cajal Contract. She is currently a senior science researcher in the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). Dr. Ruiz-Capillas is address various lines of research: development of healthier meat products (fat analogues, reduction of salt and additives, etc.), and improving their quality, valorization of meat products, application of storage systems (change, protective atmospheres, etc.), studies of chemical, physical and structural changes in components and properties of meat products, and also their quality and safety, with special reference to biogenic amines, nitrates and nitrites, bioactive compounds (polyphenols, etc.) in nutrition, etc. She has participated in various national and international research projects and has led some of them. Many of our results are being or have been transferred to the meat industry by way of contracts with firms. She has more than 150 SCI scientific contributions in international peer-reviewed journals in food science and technology to her credit and has coauthored of chapters in published books, and scientific outreach articles. She has a teaching role in various Masters and specialized training courses. Besides, she has directed PhD theses, and national and international graduating dissertations.