Home » ICTAN Members » Claudia Ruiz-Capillas Pérez

Claudia Ruiz-Capillas Pérez
Research Scientist
Research Groups:
Department: Characterization, Quality and Safety Department
Short Bio
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.
- 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.
- Consumer attitudes towards healthier meat products (EIT Food 20206. 2020)
IP y co-IP: Dra. Claudia Ruiz-Capillas
Duración: 2020
Entidad financiadora: Unión Europea. Cofinanciación FEDER
- Desarrollo de salchichas cocidas a base de materias primas cárnicas 100% de cerdo ibérico enriquecidos y/o reducidos en compuestos con implicaciones en la salud (SALCHIBERSALUD) (20194773).
IP y co-IP: Dra. Claudia Ruiz-Capillas
Duración: 2019-2021
Entidad financiadora: Proyecto CDTI. Embutidos Bernal, S.A. - Consumer attitudes towards healthier meat products (EIT Food 20206. 2020)
IP y co-IP: Dra. Claudia Ruiz-Capillas
Duración: 2020
Entidad financiadora: Unión Europea. Cofinanciación FEDER - Red CYTED, Red Internacional Iberoamericana “Productos cárnicos más saludables”. “Healthier meat products”. (ref. 119RT0568).
Países Implicados: España, Portugal, Brasil, Argentina, México, Colombia, Ecuador, Cuba,
IP ICTAN: Dra. Claudia Ruiz-Capillas
Duración: 2023
Entidad financiadora: Red CYTED - Novedosos ingredientes multifuncionales como análogos de materia cárnica y su aplicación en estrategias para desarrollar productos cárnicos saludables, seguros y sostenibles/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
Duración: 2020-2023
Entidad financiadora : Ministerio de Ciencia e Innovación y Universidades. Cofinanciación FEDER - Novedosas fuentes de fibra para su incorporación en el desarrollo de productos cárnicos más saludables, acordes a criterios de sostenibilidad, seguridad y calidad (Ref IND2022/BIO-23612).
Empresa: Innovabiotics S.L.
IP ICTAN: Dra. Claudia Ruiz-Capillas y Dra Ana Herrero
Duración: 2022
Entidad financiadora: Comunidad de Madrid (Doctorado Industrial 2022) - Estudio de estrategias de estabilización de aceites en matrices para la reformulación de productos cárnicos más saludables. Cambios en propiedades tecnológicas y procesos de digestión “in vitro”/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
Duración: 2018-2022
Entidad financiadora: CSIC
