Home » ICTAN Members » José Carballo Santaolalla

José Carballo Santaolalla

Research Scientist

Research Groups: Meat and Meat Products (CARPROCAR)

Department: Department of Meat and Fishery Products

Short Bio

Graduated in Veterinary by the Universidad Complutense de Madrid (UCM) (Spain). My research activity at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) (formerly Instituto del Frío) began with an predoctoral CSIC fellowship to do my doctoral thesis. PhD degree in veterinary science from the UCM. He did a postdoctoral stay at the Meat Research Institute (Langford, U.K.). I have also carried out short stays in research institutes in Argentina, Chile and Mexico, all of them related to the meat sector. Subsequently I won a place as a Tenured Scientist (CSIC). I am currently a Scientific Researcher at the CSIC and I carry out my research work at the ICTAN in the Department of Meat and Fishery Products, being scientific manager of the Meat and Meat Products Research Group (CARPROCAR). I am address various lines of research: development of healthier meat products using various reformulation strategies (fat analogues, reduction of salt and additives, etc.) and improving their quality, valorization of meat products, application of storage systems (refrigeration, cooling, high pressures, etc.) studies of chemical, physical and structural changes in components and properties of meat products, and also their quality and safety. I have published more than 100 scientific articles, most of them in SCI journals, coauthored of chapters in published books and participated in patents and numerous research projects. Much of my results have been transfer to the Meat Industry through contracts with companies. I have given courses and seminars 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 and technical personnel. I am a Project Evaluator for ANEP as well as other National and International Agencies.

Espinales, C., Baldeon, M., Bravo, C.,Toledo, H., Carballo, J., Romero-Pena, M., and Caceres, P.J. Strategies for Healthier Meat Foods: An Overview. Preventive Nutrition and Food Science 29 (1), 18-30 (2024).

https://doi.org/10.3746/pnf.2024.29.1.18

Carballo, J., Cofrades, S., Saiz, A., Martínez, J.M., de las Heras, J. and Mancebo, J. Estrategias para la obtención de productos cárnicos frescos con perfil lipídico mejorado. En J.J. Córdoba, M. Medina and J. Carballo (Eds.), Innovación en productos cárnicos seguros y saludables, pp. 64 (2021).

ISBN: 978-84-09-31896-4

Hospital, X., Hierro, E., Arnau, J., Carballo, J., Aguirre, J.S., Gratacós-Cubarsí, M. and Fernández, M. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham. Food Research International 101, 82-87 (2017).

https://doi.org/10.1016/j.foodres.2017.08.039

Hospital, X., Carballo, J., Fernandez, M., Arnau, J., Gratacós, M. and Hierro, E. Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile. Food Control 57, 275-281 (2015).

https://doi.org/10.1016/j.foodcont.2015.04.024

Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas, C., Carballo, J. and Jimenez-Colmenero, F. Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment. Meat Science 101, 95-102 (2015).

https://doi.org/10.1016/j.meatsci.2014.11.010

Novedosos ingredientes multifuncionales como análogos de materia cárnica y su aplicación en estrategias para desarrollar productos cárnicos saludables, seguros y sostenibles.
Reference: PID2019-107542RB-C21.
IP & co-IP: Dr. Claudia Ruiz-Capillas & Dr. Ana Mª Herrero.
Duration: 01/06/2020 a 31/05/2024.
Funding entity: Ministerio de Ciencia e Innovación y Universidades. Cofinanciación fondos FEDER.
Innovación en Productos Cárnicos Seguros y Saludables.
Reference: AGL2017-90699-REDC.
IP & co-IP: Dr. Juan José Córdoba & Dr. José Carballo.
Duration: 01/01/2019 a 31/12/2021.
Funding entity: Ministerio de Ciencia e Innovación y Universidades. Cofinanciación FEDER.
Sistemas de estructuración de aceites como estrategia de mejora del contenido y perfil de ácidos grasos de productos frescos (ANPROCAF).
Reference: IDI-20170728.
Main Researcher: Dr. José Carballo.
Duration: 02-01-2018 a 31-12-2019.
Funding entity: Proyecto CDTI. Embutidos del Centro, S.A. (EMCESA). Cofinanciación fondos FEDER.

915492300 ext. 436373

jcarballo@ictan.csic.es

ORCID:
0000-0001-5714-9939

Researcher ID:
K-3589-2014

Scopus Author ID:
16226222400