Sustainable Analytical Techniques in Food Science

Bárbara Socas-Rodríguez is a Professor of Analytical Chemistry at the Universidad of La Laguna (ULL), Spain. She received the Outstanding Doctorate Award for her work on analytical methodologies evaluating estrogenic compounds in environmental and agro-food matrices. Her postdoctoral work includes research at the Green Technology Group (Lund University, Sweden), utilizing supercritical fluids, and the Foodomics Group (CIAL-CSIC, Spain). Her current research focuses on green extraction workflows, chromatography, and mass spectrometry applied to sustainable chemical analysis. Alicia Gil-Ramírez got her Ph.D. in Biology and Food Science at Autonomous University of Madrid (UAM) in 2015. From 2016 to 2019, she developed her post-doctoral research at Lund University (ULUND, Sweden) supported by a Marie Sklodowska-Curie Individual Fellowship (MSCA-IF-2016). Her outstanding trajectory allowed her to gain a Juan de la Cierva-Incorporación fellowship in January 2019, getting an Assistant professor position (Profesor Ayudante Doctor) at the Department of Agricultural Chemistry and Food Science (UAM) in November 2019. Dr. Gil-Ramírez has a strong background in the use of environmentally friendly extraction technologies to explore the bioactive potential of diverse food matrices for human health through an eco-sustainable perspective. Her research has been mostly focused on agricultural by-products i.e., mushrooms, quinoa, coffee, and cocoa residues. She also gained experience by exploring extracellular matrices from animal tissues at LUND. Moreover, she has notable expertise on in vitro digestion models and cell culture assays. Mauricio A. Rostagno is an associate professor at the University of Campinas (UNICAMP). His research interests are related to developing advanced systems for the extraction, purification, and analysis of phenolic compounds in natural products. He specialises in extraction using pressurised liquids, supercritical fluids, and the combination with other techniques, including ultrasound and adsorbents. The development of complex methods by integrating sample preparation and analysis techniques, such as liquid chromatography, is of particular interest. He has published approximately 90 articles in top-ranking journals in the food chemistry and analytical chemistry areas, reaching more than 6000 citations with an h index of 39; He also published two books dealing with the extraction of natural products. Antonio V. Herrera-Herrera is a researcher and educator in the Analytical Chemistry department at the Universidad de La Laguna (ULL), Spain. His highly interdisciplinary research spans advanced sample preparation, chromatographic separation techniques, and mass spectrometry. He has built a prolific track record in analyzing organic micro-contaminants, molecular biomarkers, and complex natural matrices. His expertise lies in optimizing green analytical extraction techniques to minimize toxic solvent usage while preserving target compounds.

• 1. Introduction to food analysis2. Evolution of Analytical strategies in food sciences3. Analysis of food constituents: bioactive carbohydrates4. Analysis of food constituents: bioactive lipids5. Analysis of food constituents: bioactive proteins6. Analysis of food constituents: bioactive vitamins7. Analysis of food constituents: other bioactive compounds8. Analysis of inorganic species in food9. Analysis of organic contaminants in food: pesticides10. Analysis of organic contaminants in food: pharmaceuticals11. Analysis of organic contaminants in food: mycotoxins12. Analysis of organic contaminants in food: other organic compounds13. Microbiological analysis in food14. Characterization, traceability, and authentication in food