Andrea Gomez-Zavaglia, Argentina

Center for Research and Development in Food Cryotechnology, La Plata, Argentina

Editor, Food Chemistry X

 

Andrea Gomez-Zavaglia is the Head of the Center for Research and Development in Food Cryotechnology (CIDCA-CONICET-UNLP) in Argentina and a Principal Researcher of CONICET (Argentinean Research Council).

She received a PhD degree in Exact Sciences (University of La Plata, Argentina) and worked as a postdoc at the University of Buenos Aires, Max Planck Institut für Pflanzenphysiologie and University of Coimbra. She has been visiting Professor at the University of Vigo, Autonomous University of Madrid, Université Paris Diderot, Université Paris Descartes and AgroParisTech.

Her research focuses on functional food ingredients, their production, stabilization and storage, paying special attention on their sustainability and on the molecular mechanisms explaining physical and chemical behaviors.

She has a close collaboration with more than 35 academic institutions and SMEs from >15 countries. Leader of 45 national and international competitive projects, most of them in involving SMEs. These projects include the coordination of 3 multilateral networks involving more than 15 research groups and SME from different European and American countries (CYTED) and the leadership of WPs and groups in H2020 projects (e.g., MSCA-RISE-2017 Code: 777657; European Green Deal NeoGIANT Code: 101036768).

She has supervised 11 PhD theses, 15 postdocs and 9 Assistant Researchers (CONICET).

Andrea has published more than 150 peer reviewed papers (Scopus ID: 6602189336; Orcid: 0000-0002-8705-0160; Scholar: scholar; Researchgate:  https://www.researchgate.net/profile/Andrea_Gomez-Zavaglia2), 25 book chapters and one book.

Awarded with the "Mercosur Prize for Science and Technology" (UNESCO, 2009); INNOVA Prize (2019) and Prize from the Argentinean Senate (2020) for the "Formulation and industrial development of a drinkable quinoa food with high nutritional value". Jury of 16 PhD theses in different universities of France, Portugal, Spain and Argentina. Associate editor of Food Chemistry X (Elsevier).

She has organized more than 15 international conferences and workshops, also being part of the International Advisory Board on several occasions. Andrea is fluent in English, French, German, Portuguese, Italian and Spanish.