Profile (CV) of the research teaching staff

UNESCO codes

• Elaboración del pescado
• Aroma y sabor
• Elaboración de alimentos
• Higiene de los alimentos
• Propiedades de los alimentos
• Microbiología de los alimentos
• Tecnología de alimentos. Transmisión de calor en refrigeración y congelación

UNIZAR teaching activity

• Enrichment in the meat and fish sector. Degree in Food Science and Technology. From the 2023-24 course to the 2024-25 course
• Food technology. Degree in Veterinary Science. From the 2022-23 course to the 2024-25 course
• Sensory analysis of foods. Master's Degree in Food Quality, Safety and Technology. From the 2021-22 course to the 2024-25 course
• Advances and quality control of meat and fish. Master's Degree in Food Quality, Safety and Technology. From the 2021-22 course to the 2024-25 course
• Meat and fish technology. Degree in Food Science and Technology. From the 2018-19 course to the 2024-25 course
• Physical and sensory analyses of food. Degree in Food Science and Technology. From the 2017-18 course to the 2024-25 course
• Chemical analysis of food. Degree in Food Science and Technology. During academic year 2022-23
• Milk and egg product technology. Degree in Food Science and Technology. During academic year 2022-23
• Sensory analysis of foods. Master's in Food Quality, Safety and Technology. From the 2017-18 course to the 2020-21 course
• Advances and quality control of meat and fish. Master's in Food Quality, Safety and Technology. From the 2017-18 course to the 2020-21 course
• Meat and fish technology. Degree in Food Science and Technology. During academic year 2017-18

Number of 6-year periods of research productivity evaluation

• ACPUA research productivity evaluation periods. 03/06/22
• ACPUA. 01/06/22