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Susana Cofrades Barbero

Tenured Scientist

Research Groups: Meat and Meat Products (CARPROCAR)

Department: Department of Meat and Fishery Products

Short Bio

Graduated in Pharmacy from the University of Alcalá de Henares (UAH) in 1989. My research activity at the Institute of Science and Technology of Food and Nutrition (ICTAN-CSIC) (formerly the Cold Institute) began in 1990 with an FPI predoctoral scholarship to carry out my doctoral thesis (1994). I did a postdoctoral stay (1994-1996) at the National Food Center (TEAGASC, Dublin, Ireland) and in 1999 I obtained a position as Tenured Scientist (CSIC) in the Research Group of Science and Technology of Meat and Meat Products at ICTAN. In recent years my activity has been focused on the study and application of technological strategies for the development of potentially functional meat products, encouraged by the growing interest of consumers to improve their health and quality of life through diet. For this purpose, we have enjoyed coordinated projects focused on developing strategies to limit compounds with negative health implications and favor those with beneficial effects. To complement the studies, we ussually collaborate with groups of Nutrition, Food Sciend and Technology and Pharmacology of the UCM (Madrid) whose objective is to study the beneficial effects of meat products reformulated by our group on health through studies “in vitro”, “in vivo ”and in humans. I have published more than 100 articles in SCI journals, book chapters and participated in patents and numerous research projects, leading 6 of them. Collaborated as a teacher in different Master’s degrees and training courses. I have directed 4 doctoral theses and numerous TFM and TFG. I am a Project Evaluator for ANEP as well as other National and International Agencies. In addition, during my research career I have enjoyed a postdoctoral fellowship abroad (Ireland), making short stays in research centers in Canada, Mexico and Chile.

Gómez-Estaca, J., Pintado, T., Jiménez-Colmenero F., Cofrades, S. The effect of household storage and cooking practices on quality attributes of pork burgers formulated with PUFA- and curcumin-loaded oleogels as healthy fat substitutes. LWT – Food Science and Technology, 119, (2020).

https://doi.org/10.1016/j.lwt.2019.108909

Macho-González, A., Garcimartín, A., Redondo, R., Cofrades, S., Bastida, S. Nova, E., Benedí, J., Sánchez-Muniz, F.J., Marcos, A., López-Oliva, M.E. Carob fruit extract-enriched meat, as preventive and curative treatments, improves gut microbiota and colonic barrier integrity in a late-stage T2DM model. Food Research International, 141, (2021), 110124.

https://doi.org/10.1016/j.foodres.2021.110124

Cofrades, S. Saiz, A., Pérez-Mateos, M. Garcimartín, A., Redondo-Castillejo, RA., Benedí, J. and M. D. Álvarez. The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein. Foods 2022, 11, 738.

https://doi.org/10.3390/foods11050738

Cofrades, S., Garcimartín, A., Pérez-Mateos, M., Saiz, A., Redondo-Castillejo, R., Bocanegra, A., Benedí, J. and M.D. Álvarez. Stabilized soy protein emulsion enriched with silicon and containing or not methylcellulose as novel technological alternatives to reduce animal fat digestion. Food Research International 2023, 170, 112833.

https://doi.org/10.1016/j.foodres.2023.112833

Cofrades, S., Hernández-Martín, M., Garcimartín, A., Saiz, A., López-Oliva, M.E., Benedí, J. and M.D. Álvarez. Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibil-ity for Application as Fat Replacers. Gels, 2023, 9, 728.

https://doi.org/10.3390/gels9090728

Cofrades, S., Gómez-Estaca, J., Álvarez, M.D., Garcimartín, A. Macho-González, A., Benedí J. and T. Pintado. Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin. Gels, 2024, 10, 33.

https://doi.org/10.3390/gels10010033

Biopolymer-based emulsions with controlled lipid digestibility for development of functional meat products as a strategy to manage Type 3 Diabetes mellitus (POLIMEATSI).
Reference: PID2019-103872RB-I00.
IP & co-IP: Dr. Susana Cofrades & Juana Benedí
Duration: 01/06/2020 – 31/05/2024.
Funding entity: Ministerio de Ciencia e Innovación y Universidades. Cofinanciación FEDER.
Empleo del aceite de orujo de oliva como sustituto graso en la elaboración de margarinas para masas de hojaldre. Efecto sobre las propiedades reológicas, térmicas, de textura, sensoriales, nutricionales y la estabilidad.
Reference: 20212255.
IP & co-IP: Dr. María Dolores Álvarez & Dr. Susana Cofrades.
Duration: 02/06/2021 – 01/06/2023.
Funding entity ORIVA.
Preparation of nutritionally healthy margarines using olive pomace oil as a substitute for saturated fat.
Reference: PIE: 202070E177.
Main Researcher: Dr. Susana Cofrades
Duration: 01/08/2020 – 31/10/2023.
Funding entity: CSIC.

915492300 ext. 436370

scofrades@ictan.csic.es

ORCID:
0000-0002-0348-451X

Researcher ID:
K-5859-2014

Scopus Author ID:
35279116400