Home » ICTAN Members » Tatiana Pintado del Campo
Tatiana Pintado del Campo
Senior Technician
Research Groups: Innovation in the Development, Characterization and Storage of Meat Products (INMEAT)
Department: Department of Meat and Fishery Products
Short Bio
My professional activity, focused on meat technology and meat products, began in 2006 at ICTAN-CSIC. Following this line, I carried out my PhD to obtain the degree of Doctor in 2017. I took part in some national funded projects, be part of the research team of a European one (EITFood; 20206), and currently, belong to the research team of two national projects (PID2019-107542RB-C21; FCT-21-16937). In addition, I have participated in three CDTI projects industry related. 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 co-author of 33 SCI publications (h=20), of two book chapters, and several (14) articles submitted in food technology and nutrition journals. I also collaborate with some SCI journals as reviewer. On the other hand, I am editor of the book “New Strategies for Innovative and Enhanced Meat and Meat Products (ISBN 978-3-0365-4103-7) as well as two special issues of Foods journal. On the other hand, as an expert, I evaluate national and international projects (FONCyT, Argentina), all of them related to the meat sector. Currently, I am also a Member of the CTN-UNE 87 Sensory Analysis Committee.
- 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.