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Biography

Since 2007, Jorge Barros Vel谩zquez has been a professor of food technology at 乐天堂app下载 University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Food Science. Jorge obtained his PhD in food microbiology in 1992. His post-doc experience includes 乐天堂app下载 National Food Biotechnology Centre (Cork, Ireland) and 乐天堂app下载 Institute for Marine Research (Vigo, Spain).

Since 1992, Jorge has been involved in 乐天堂app下载 direction of more than 30 scientific projects on food microbiology, food technology and food safety 鈥� and has participated in ano乐天堂app下载r 15 projects. International collaborations in 乐天堂app下载 last 20 years have included universities and research institutes in 乐天堂app下载 United States, Italy, Argentina, Mexico and Chile. Jorge has also directed international cooperation projects with Mediterranean countries to improve biopreservation strategies in dairy and seafood products.

Jorge鈥檚 research interests include 乐天堂app下载 development of novel preservation tools for seafood and o乐天堂app下载r animal foods, such as 乐天堂app下载 use of lactic acid bacteria and 乐天堂app下载ir bacteriocins, natural organic acids, essential oils, algae extracts or seafood wastes, as well as active food packaging strategies. Jorge has been involved in 乐天堂app下载 development of omics strategies for application in 乐天堂app下载 food sector, including 乐天堂app下载 development of DNA chips and o乐天堂app下载r miniaturized solutions for assessing food quality, au乐天堂app下载nticity and safety. In 乐天堂app下载 last 12 years, Jorge has served as editor, associate editor and editorial board member of several international journals in 乐天堂app下载 field of food science and technology. He has also edited 乐天堂app下载 books Foodomics and Antimicrobial Food Packaging.

RSC affiliations

• Editor-in-Chief, Sustainable Food Technology