Assistant Professor
California State University, Fresno
Department of Food Science and Nutrition
Jordan College of Agricultural Sciences and Technology
Department of Food Science and Nutrition
Jordan College of Agricultural Sciences and Technology
Lecturing
Invited Speaker
The wine flavor: from chemistry to neurons Invited Speaker Le bon gout, ça s’explique? Invited Speaker Seminarios sobre Nerociencia Aplicada a los Alimentos La olfacción, un sentido multidimensional Consultant Aroma development and cheese microbial ecosystem Invited Lecturer Cheese in the world (B.Sc. course) Invited Lecturer “La ciencia in vivo” II Edition. Saffron (Crocus sativus L.) color extraction in ewes’ milk |
L'Institut Paul Bocuse
Lyon, France September 2017 Pint of Science Lyon, France March 2017 Universidad de Castilla-La Mancha Animal Science Department, Albacete, Spain April 2016 Sigma Alimentos June 2014 Monterrey, Mexico Universidad de Castilla-La Mancha Animal Science Department, Albacete, Spain Academic Year 2012-2013 Universidad de Castilla-La Mancha Animal Science Department, Albacete, Spain Academic Year 2009-2010 |
2016. Physiological responses to odorants. Master of Sensory Analaysis. Université Lyon 1, France
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Laboratory Teaching |
Co-directed thesis
Serrano, Gema (2013) Technical report on the feasibility of using cardamom (Elettaria cardamomum l. Maton) in the dairy industry for fabrication of fresh cheese in "Al-Mansha dairy artisans" located in the area of Almansa (Albacete) (Informe técnico sobre la viabilidad del empleo de cardamomo (Elettaria cardamomum l. Maton) en la elaboración de queso fresco de mezcla en la industria láctea “artesanos lácteos Al-Mansha” situada en el t.m. de Almansa (Albacete)). Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha. (Master Thesis, co-director).
Molero, Julián (2012) Technical report on the transference of flavors from saffron used for manufacture of milk derivatives: application to improve its profitability. (Informe técnico sobre la transferencia de aromas del azafrán empleado en la elaboración de derivados lácteos: aplicación para mejorar la rentabilidad de su utilización). Escuela Técnica Superior de Ingenieros Agrónomos. Universidad de Castilla-La Mancha. (B.Sc .Thesis, co-director). |
And
2008-2017 Advisor of 5 B.Sc. Students research internship