Mario Martinez, PhD
Dr. Mario Martinez is Assistant Professor in Food Engineering and the Head of the Food Innovation, Structure and Health Research Group.
His research program focuses on fundamental research to practical applications of edible plant tissues and resorts to physicochemical, biological and engineering concepts to extend the use of plant-based ingredients as related to functionality and health. For the last 5 years, he has been investigating structure-function relationships of plant-based biopolymers to meet consumer’s expectations. Furthermore, he particularly strives to develop process intensifying technologies for the production of sustainable and nutritious food prototypes capable to feed the future population.
Dr. Martinez holds a BSc in Agricultural Engineering, a MSc in Food Innovation, a PhD in Chemistry and he was a Postdoctoral Research Associate on Carbohydrate Physical Chemistry and Digestion at the Whistler Center for Carbohydrate Research, Purdue University (USA).
