José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

• 1. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and ApplicationsPart A: Extraction and Purification Processes2. Advances in green extraction and purification process of plant polyphenols3. Natural Deep Eutectic Solvent for the extraction of plant polyphenols4. By-products as a rich source of plant polyphenols5. Advances in plant polyphenols purification by liquid chromatography techniques6. Molecular Bioimprinted Polymers and Macroporous ResinPart B: Food Applications7. Advances in antioxidant activity analysis for food application8. Natural antioxidants from agro-industrial by-products and applications in foods9. Antioxidants from fruits and vegetables to extend the shelf-life of food10. Health benefit of plant polyphenols as functional foods and nutraceuticals11. Regulatory aspects & Food IndustryPart C: Cosmetic Applications12. Plant polyphenols as natural antioxidants for cosmetic applications13. Skin anti-aging action of plant polyphenols for cosmetic applications14. Plant polyphenols, wound healing, anti-microbial, anti-itchy, anti-allergy, anti-wrinkle and stretch marks prevention15. Plant polyphenols anti-inflammatory properties16. New formulation of plant polyphenols for cosmetic applications

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José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

• 1. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and ApplicationsPart A: Extraction and Purification Processes2. Advances in green extraction and purification process of plant polyphenols3. Natural Deep Eutectic Solvent for the extraction of plant polyphenols4. By-products as a rich source of plant polyphenols5. Advances in plant polyphenols purification by liquid chromatography techniques6. Molecular Bioimprinted Polymers and Macroporous ResinPart B: Food Applications7. Advances in antioxidant activity analysis for food application8. Natural antioxidants from agro-industrial by-products and applications in foods9. Antioxidants from fruits and vegetables to extend the shelf-life of food10. Health benefit of plant polyphenols as functional foods and nutraceuticals11. Regulatory aspects & Food IndustryPart C: Cosmetic Applications12. Plant polyphenols as natural antioxidants for cosmetic applications13. Skin anti-aging action of plant polyphenols for cosmetic applications14. Plant polyphenols, wound healing, anti-microbial, anti-itchy, anti-allergy, anti-wrinkle and stretch marks prevention15. Plant polyphenols anti-inflammatory properties16. New formulation of plant polyphenols for cosmetic applications

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José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

• 1. Plant Polyphenols in the Food and Cosmetic Industries: Extraction and ApplicationsPart A: Extraction and Purification Processes2. Advances in green extraction and purification process of plant polyphenols3. Natural Deep Eutectic Solvent for the extraction of plant polyphenols4. By-products as a rich source of plant polyphenols5. Advances in plant polyphenols purification by liquid chromatography techniques6. Molecular Bioimprinted Polymers and Macroporous ResinPart B: Food Applications7. Advances in antioxidant activity analysis for food application8. Natural antioxidants from agro-industrial by-products and applications in foods9. Antioxidants from fruits and vegetables to extend the shelf-life of food10. Health benefit of plant polyphenols as functional foods and nutraceuticals11. Regulatory aspects & Food IndustryPart C: Cosmetic Applications12. Plant polyphenols as natural antioxidants for cosmetic applications13. Skin anti-aging action of plant polyphenols for cosmetic applications14. Plant polyphenols, wound healing, anti-microbial, anti-itchy, anti-allergy, anti-wrinkle and stretch marks prevention15. Plant polyphenols anti-inflammatory properties16. New formulation of plant polyphenols for cosmetic applications

Select Guide Rating