Profile (CV) of the research teaching staff

UNESCO codes

• Necesidades alimentarias
• Panadería
• Productos de cereales
• Propiedades de los alimentos

UNIZAR teaching activity from the course 2012-13

• Rheology and texture of foods analysis. Master's Degree in Food Quality, Safety and Technology. During academic year 2024-25
• Chemical analysis of food. Degree in Food Science and Technology. From the 2023-24 course to the 2024-25 course
• Industrial cooking and collective catering. Degree in Food Science and Technology. From the 2023-24 course to the 2024-25 course
• Milk and egg product technology. Degree in Food Science and Technology. From the 2023-24 course to the 2024-25 course
• Advances in technology of foods from vegetal origin. Master's Degree in Food Quality, Safety and Technology. From the 2021-22 course to the 2024-25 course
• Rheology and texture of foods analysis. Master's Degree in Food Quality, Safety and Technology. From the 2021-22 course to the 2022-23 course
• . Joint Programme Human Nutrition and Dietetics - Sciencies of Physical Activity and Sports. From the 2020-21 course to the 2022-23 course
• Food design for people with special needs. Degree in Human Nutrition and Dietetics. From the 2013-14 course to the 2022-23 course
• Food: biochemistry and technology. Degree in Human Nutrition and Dietetics. From the 2012-13 course to the 2022-23 course
• Industrial cooking and collective catering. Degree in Food Science and Technology. From the 2017-18 course to the 2021-22 course
• Advances in technology of foods from vegetal origin. Master's in Food Quality, Safety and Technology. From the 2015-16 course to the 2020-21 course
• Rheology and texture of foods. Master's in Food Quality, Safety and Technology. From the 2015-16 course to the 2020-21 course
• Biochemistry of food / adaptation course. Degree in Human Nutrition and Dietetics. During academic year 2019-20
• Culinary technology. Degree in Human Nutrition and Dietetics. From the 2012-13 course to the 2019-20 course
• Biochemistry of food / adaptation course. Degree in Human Nutrition and Dietetics. From the 2012-13 course to the 2017-18 course
• Industrial cooking and collective catering. Degree in Food Science and Technology. From the 2012-13 course to the 2016-17 course
• Reoloty and texture analysis on food. Master's in Introduction to Food Science and Technology Research. From the 2012-13 course to the 2014-15 course
• Food technology. Diploma in Human Nutrition and Dietetics. During academic year 2012-13

Number of 6-year periods of research productivity evaluation

• CNEAI agreement periods of research evaluation. 03/05/22
• Comité Asesor Transferencia de Conocimiento e Innovación 24/08/20
• CNEAI agreement periods of research evaluation. 26/06/12. (2)