Home » ICTAN Members » Susana Cofrades Barbero
Susana Cofrades Barbero
Tenured Scientist
Research Groups: Carne y Productos Cárnicos (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 90 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.
- Cofrades, S., Benedí, J., Garcimartin, A., Sánchez-Muniz, F., Jimenez-Colmenero, F. A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties. Food Research International 99, 1084-1094 (2017). http://dx.doi.org/10.1016/j.foodres.2016.06.029
- Pintado, T. and Cofrades, S. Quality characteristics of healthy dry fermented sausages formulated with a mixture of olive and chia oil structured in oleogel or emulsion gel as animal fat replacer. Foods. 9(6), 830, (2020). https://doi.org/10.3390/foods9060830
- Biopolymer-based emulsions with controlled lipid digestibility for development of functional meat products as a strategy to manage Type 3 Diabetes mellitus (POLIMEATSI) (PID2019-103872RB-I00)
IP y co-IP: Dra. Dr. Susana Cofrades y Juana Benedí
Duración: 2020-2023
Entidad financiadora (especificar además si tiene cofinanciación FEDER): Ministerio de Ciencia e Innovación y Universidades. Cofinanciación FEDER - Preparation of nutritionally healthy margarines using olive pomace oil as a substitute for saturated fat. (PIE: 202070E177)
IP y co-IP: Dra. Susana Cofrades
Duración: 2020-2023
Entidad financiadora (especificar además si tiene cofinanciación FEDER): CSIC