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Laura Otero García

Tenured Scientist

Research Groups: Innovative Processes and Food Quality (INNOTECHFOOD)

Department: Departamento de Procesos Tecnológicos y Biotecnología

Short Bio

Laura Otero received her PhD in Agricultural Engineering from the Polytechnic University of Madrid in 1999. Her PhD thesis ‘Characterization of high-pressure shift freezing in foods’ was carried out at Instituto del Frío (CSIC) and was distinguished with the Extraordinary PhD Award. She was a postdoctoral fellow at the Institute of Applied Physics (CSIC) and worked on the development of gas sensors for aroma detection in food. Then, she completed another postdoctoral fellowship in process modelling with finite element method at the Faculty of Mathematical Science of Complutense University of Madrid. After these post-doctoral stays, she returned to the Instituto del Frío, first with a I3P work contract and, then, with a Ramón y Cajal contract. Her work was focused on high-pressure food processing, including different aspects such as the determination of thermophysical properties under pressure, modeling and simulation of different high-pressure processes, characterization of high-pressure assisted freezing, and evaluation of pressure induced effects on foods. Since 2010, she has a permanent position as Tenured Scientist at the Institute of Food Science, Technology, and Nutrition (ICTAN, CSIC). At present, her research interests are focused on the characterization of technological processes and the study of how these processes can be improved, either by using modeling and simulating tools or by applying different innovative technologies, mainly high hydrostatic pressures.

AUTORES/AS (p.o. de firma): Guan, A.; Usieto, M.; Sánchez-Alonso, I.; Arcos, S. C.; Careche, M. y Otero, L.
TÍTULO: “Modeling survival curves of Anisakis L3 after isothermal heat treatments at lethal temperatures”
REF. REVISTA: Food Control, 154, 109975
FECHA PUBLICACIÓN: 2023
https://doi.org/10.1016/j.foodcont.2023.109975

AUTORES/AS (p.o. de firma): Otero, L.
TÍTULO: “Application of high pressure processing in freezing and thawing processes”
REF. LIBRO: Non-thermal food processing operations. Unit operations and processing equipment in the food industry.
EDITORIAL: Elsevier. Capítulo 11. Páginas: 359-405.
ISBN: 978-0-12-818717-3
FECHA PUBLICACIÓN: 2023
https://doi.org/10.1016/B978-0-12-818717-3.00005-6

AUTORES/AS (p.o. de firma): Otero, L. y Pozo, A.
TÍTULO: “Effects of the application of static magnetic fields during potato freezing”
REF. REVISTA: Journal of Food Engineering, 316, 110838
FECHA PUBLICACIÓN: 2022
https://doi.org/10.1016/j.jfoodeng.2021.110838

AUTORES/AS (p.o. de firma): Otero, L. y Pérez-Mateos, M.
TÍTULO: “Hyperbaric storage of Atlantic razor clams: Effect of the storage conditions”
REF. REVISTA: Food and Bioprocess Technology, 14:530-541
FECHA PUBLICACIÓN: 2021
https://doi.org/10.1007/s11947-021-02596-0

AUTORES/AS (p.o. de firma): Otero, L.; Rodríguez, A. C. y Sanz, P. D.
TÍTULO: “Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions”
REF. REVISTA: Journal of Food Engineering, 273: 109822
FECHA PUBLICACIÓN: 2020
https://doi.org/10.1016/j.jfoodeng.2019.109822

AUTORES/AS (p.o. de firma): Otero, L.; Pérez-Mateos, M., Holgado, F., Márquez-Ruiz, G. López-Caballero, M. E.
TÍTULO: “Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)”
REF. REVISTA: Innovative Food Science & Emerging Technologies, 51, 41:50
FECHA PUBLICACIÓN: 2019
https://doi.org/10.1016/j.ifset.2018.05.003

Aplicaciones innovadoras de las altas presiones para mejorar la biotecnología enológica (ENOINNOVAPRESS).
Reference: PID2021-124250OB-I00
IP y co-IP: Antonio Morata Barrado e Iris Loira Calvar.
Duration: 01/01/2022 a 31/12/2024
Funding entity: Ministerio de Ciencia e Innovación.
Mapeo del efecto de regímenes de calentamiento en la muerte de Anisakis y destino de sus alérgenos en músculo de pescado. Desarrollo de herramientas de apoyo para un procesamiento óptimo (HEATSAKIS).
Reference: PID2020-119201rb-100
Main Researche: Dra. Mercedes Careche Recacoechea.
Duration: 01/09/2021 a 31/08/2025
Funding entity: Ministerio de Ciencia e Innovación.
Infraestructura para la predicción de propiedades termofísicas de alimentos reales bajo presión. Subcontrato dentro del proyecto: Diseño de procesos y productos alimentarios asistido por ordenador para todos.
Main Researche: Dr. Ashim Datta. Investigador responsable en ICTAN: Laura Otero García.
Duration: 01/05/2018 – 30/04/2024
Funding entity: USDA-NIFA/Agriculture and Food Research Initiative Competitive Grants Program.

915492300 ext. 436397

l.otero@ictan.csic.es

ORCID:
0000-0003-1636-3263

Researcher ID:
K-8425-2017

Scopus Author ID:
7005329578