Profile (CV) of the research teaching staff

García Gonzalo, Diego
Department: Departamento de Producción Animal y Ciencia de los Alimentos
Field: Tecnología de Alimentos
Faculty: Facultad de Veterinaria

Instituto: INSTITUTO AGROALIMENTARIO DE ARAGÓN (IA2)
Group: A06_23R: Análisis y Evaluación de la Seguridad Alimentaria (AESA)

UNESCO codes
  • Fisiología bacteriana
  • Conservación de alimentos

Number of 6-year periods of research productivity evaluation
  • CNEAI research evaluation. 01/01/20
  • CNEAI research evaluation. 01/01/18. (2)
Academic position: Cated. Universidad

Academic position
  • Subdirector Segundo y Secretario del Instituto Universitario de Investigación Mixto IA2, Instituto Agroalimentario de Aragón (UNIZAR-CITA)
Email: diego.garcia@unizar.es
ORCID number: 0000-0002-7629-8101

University degrees
  • Licenciado en Veterinaria Especialidad Bromatología, Sanidad y Tecnología de los Alimentos. Universidad de Zaragoza. 2001

PhDs
  • Doctor por la Universidad de Zaragoza. Universidad de Zaragoza. 2005

Download curriculum in PDF format Go to ORCID page

 
                 
Graduated in Veterinary Medicine in 2001 (DVM) and PhD in Food Science and Technology from the University of Zaragoza in 2005.

After his doctoral thesis, he carried out postdoctoral stays at the University of Reading (UK, under the supervision of Prof. Mackey), Wageningen University (The Netherlands, under the supervision of Prof. Abee) and Harvard Medical School (USA, under the supervision of Prof. Kolter). He is currently Full Professor of Food Technology at the University of Zaragoza and Deputy Director of the AgriFood Institute of Aragón (IA2).

His research focuses on microbial inactivation and adaptation mechanisms under food preservation technologies (thermal treatments, pulsed electric fields, high hydrostatic pressure, essential oils, etc.). To this end, he combines conventional microbiological methods with molecular and omics tools (directed mutagenesis, flow cytometry, transcriptomics, metagenomics, whole-genome sequencing, gene editing). These studies have enabled the characterization of resistant variants of Salmonella spp. and other pathogens, the understanding of cross-resistance phenomena, and the design of combined preservation processes that achieve strong microbial inactivation while maintaining food quality.

He has led research projects on bacterial resistance to preservation technologies, biocides and antibiotics, and on microbial communities in food processing environments using metagenomics and metabarcoding, detecting antimicrobial resistance reservoirs and assessing the impact of technological interventions. He has participated in over 40 publicly funded research projects and industry contracts, publishing more than 80 papers in JCR journals. He has supervised 7 PhD theses and over twenty MSc and BSc dissertations. He maintains active international collaborations with institutions such as European Molecular Biology Laboratory, Umeå University, KU Leuven, Harvard Medical School and the Broad Institute (MIT-Harvard).


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