Tatiana Pintado del Campo
Research Groups: Carne y Productos Cárnicos (CARPROCAR)
Department: Departamento de Productos
I have developed my professional activity since April 2006 at ICTAN-CSIC, in the CARPROCAR research group, where I did my PhD (2017). Until 2012 I took part in CDTI projects, industry related. The area of research was the development of healthier meat products, mainly based on the improvement of their lipid content and the industries I worked with were EMCESA, S.A and ELPOZO ALIMENTACIÓN, S.A. Moreover, I have been able to participate in National funded projects where the PIs were researchers from the CARPROCAR group. Currently, I am part of the research team of the SALCHIBERSALUD project, associated with the meat company HERMANOS BERNAL HERNANDEZ, S.L. I am also a member of the research team in two research projects: a European funded project (EITFood; 20206) and national funded one (PID2019-107542RB-C21). My research activity is focused on the quality, safety and valuation of meat products; the design, formulation and processing potentially healthier meat products; development of oil structuring methodologies to obtain new solid lipid materials; the evaluation of the bioavailability of healthy compounds (“in vitro” assays), among others. I am coauthor of 28 SCI publish (first author in 8), of which 19 are published in the Q1 and whose quality is guaranteed by an index h=13. In addition, I have published a book chapter and 8 no SCI publications. I am guest editor of a special issue of Foods journal and I have attended 12 national and international congresses for oral and poster presentation. Parallel to the activities described, I have co-tutored internships of students of different degrees related to Food Technology and co-tutored 1 undergraduate dissertation. I also collaborate with some SCI journals as reviewer. On the other hand, as an expert, I evaluate national projects as well as international (FONCyT, Argentina), all of them related to the meat sector.
- 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
- 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.