AGR203:ENGINEERING AND FOOD TECHNOLOGY

Submitted by francisco.grimaldi on Fri, 06/26/2020 - 14:41
University
Faculty/school/department
SCIENCE FACULTY/CHEMICAL ENGINEERING AND TECN. FOOD
Size of the team
number of researchers number of supporting staff number of PhD students
14
0
0
PI
PI name
VICTOR PALACIOS-MACIAS
PI bio

In 1992 I obtained a degree in Chemistry with the speciality of Industrial Fermentation and Oenology from the University of Cadiz. In 1994 I obtained my degree with a thesis entitled "Application of multivariate statistical analysis in the ripening of Palomino fino grapes in the context of Jerez". Since then, my doctorate has focused on the study and application of new technologies in sherry production, obtaining the degree of Doctor of Chemical Engineering from the University of Cadiz in 1998. In this doctoral thesis I studied the application of a) ion exchange in the acidification of musts and the demetalization of wines; b) tangential filtration for sweet and fortified wines; and c) mathematical models for the optimization of tank cleaning.  Later, as a thesis supervisor, I worked on other technologies such as electrodialysis for tartaric stabilization and the technique of supraextraction for the aromatic improvement of musts and wines. Then in 2005 I was granted (as principal researcher) a National project on the use of lysozymes for the control of microbial alterations in biological ageing, which resulted in a significant number of international articles and patents. In 2006 I participated as principal researcher  in a PETRI project on improved strains of Saccharomyces cerevisiae for the production of bakery products and biological ageing of sherry wines. From then on, my work was focused on research and development for companies in the agro-food sector through numerous OTRI contracts, without abandoning research in the field of sherry. My approach to the world of sherry allowed me to carry out research studies on sherry vinegar and recently on the origin of the sensory deviation responsible for the appearance of Palo Cortado wines, which have been published in JCR magazines. I have also participated as senior researcher and researcher in studies on the recovery and recycling of fishery by-products for the production of high value-added foods (VALORA) and fish sauces (NOVELFISH). Recently I have participated in 2 interdisciplinary research National projects in coordination with a group of Archaeology of the UCA on the experimental recovery of the Roman garum sauce (Pompeii and Baelo Claudia) whose results have derived in the creation of a spin off and in the transfer, industrial elaboration and putting in market of products like Flor de garum, paté de garum, oxigarum, etc, (company Productos Majuelo, S.L.). Currently, research work is focused on the study of viticultural strategies to combat climate change from both an agronomic and oenological point of view: the use of pollen as activator of yeast growth in alcoholic fermentation, the search for new local grape varieties, the recovery of ancestral winemaking techniques (sun dried grape and orange wine) with the aim of obtaining new types of sherry wine (aged whites and naturally sweet wines). As a summary of my academic activity I have about 30 JCR publications, of which 90% are in the first tercil, 7 industrial patents of which 6 have been granted with prior examination; I have participated in 16 research projects with public funding of which 7 as principal researcher; I have participated in 28 OTRI contracts, of which 15 as PI; I have directed 5 doctoral theses; I have 3 six-year research recognition periods plus 1 requested (in the last Dec2019) and 1 six-year transfer to companies recognition period. (ORCID ID: 0000-0002-6225-0975)

Contact person and e-mail
Contact person
ANA MARIA BLANDINO
Contact person e-mail
WWW
Short description of research profile
  • APPLICATIONS OF ION EXCHANGE TECHNOLOGY IN THE AGRO-FOOD AC6+AC6- AC6 MORPHOLOGICAL, AGRONOMIC AND OENOLOGICAL CHARACTERIZATION OF VINE VARIETIES
  • WINE STRATEGIES FOR ADAPTATION TO CLIMATE CHANGE IN A HOT CLIMATE ZONE
  • STUDY OF BIOLOGICAL AGING PROCESS
  • STUDY OF THE RECOVERY OF PROCESSES AND PRODUCTS FROM ROMAN ANTIQUITY: GARUM
  • STUDY ON MARINE FOOD RESOURCES AND DEVELOPMENT OF NEW PRODUCTS
  • URVEY AND CHARACTERIZATION OF WILD VITIS VINIFERAS POPULATIONS
  • USE OF MULTI-FLOWER BEE POLLEN IN WHITE, RED AND SPARKLING WINES: STUDY OF THE POTENTIAL OF ITS EXTRACTS
  • RECOVERY OF AGRO-INDUSTRIAL WASTE AND BY-PRODUCTS AND ALGAL BIOMASS TO OBTAIN HIGH VALUE-ADDED PRODUCTS THROUGH GREEN PROCESSES
  • ORGANIC VINICULTURE
Publications

Representative publications

1. Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar Uva Rey (Vitis vinifera L.) Sancho-Galán, Pau; Amores-Arrocha, Antonio; Palacios Macías, Víctor; Jiménez-Cantizano, Ana AGRONOMY-BASEL   (2019) Vol: 9 (9) 563. Pgs:  
2. A kinetic model considering the heterogeneous nature of the enzyme hydrolysis of lignocellulosic materials. Caro, Ildefonso; Blandino, Ana; Díaz, Ana Belén; Marzo, Cristina Biofuels, Bioproducts and Biorefining. 2019. Vol: 13. Núm: 14. Pgs: 1044-1059
3. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines mores-Arrocha, Antonio; Roldán, Ana; Jiménez-Cantizano, Ana; Caro, Ildefonso; Palacios Macías, Víctor. Food Research International. 2018. Vol: 105. Pgs: 197-209
4. Identification and Characterization of White Grape Varieties Autochthonous of a Warm Climate Region (Andalusia, Spain) Sancho-Galán, Pau; Amores-Arrocha, Antonio; Palacios Macías, Víctor; Jiménez-Cantizano Ana (author) Agronomy. 2020. Vol:10; Núm: 205.
5. Use of lysozyme for the prevention and treatment of heterolactic fermentation in the biological aging of sherry wines Lasanta, Cristina; Roldán, Ana; Caro, Ildefonso; Pérez, L; Palacios Macías, Víctor Food Control. 2010. Vol: 21. Núm: 11. Pgs 1442-1447

Link to extended list of publication

Technology Expertise

Research group (AGR 203) develops its research in the field of the agro-food sector with a multidisciplinary approach since it has professors from the areas of Chemical Engineering, Food Technology and Vegetal Production. On the one hand, studies are carried out on the genetic, morphological, agronomic and oenological characterisation of grapevine varieties planted in the Jerez region, with a special focus on ecologic viticulture and climate change. In this sense, the use of multifloral bee pollen as a fermentation activator and for the improvement of the sensory quality of the wines is being studied in a multidisciplinary framework project. Also, within the sherry sector, the group is consolidated in the application of new treatments to improve the biological ageing process. Within the technological applications in wines and its derivates, the group has a research line on the application of ion exchange techniques for the demetalization of wines and vinegars. On the other hand, in the sea sector, the group has two open research lines, one oriented to the study and design of new marine food resources and their exploitation, and the other on the recovery of products and processes from antiquity, such as garum, through a multidisciplinary project with groups from History and Archaeology. In the field of Chemical Engineering, it is worth highlighting the research directed towards the recovery of agro-industrial waste, by-products and algal biomass to obtain high added value products such as polyhydroxyalkanoates (bioplastics precursors) through green processes. Finally, it should be noted that the research group dedicates a large part of its work to transfer the obtained knowledge to the private sector through OTRI contracts, providing services mainly in research, development and innovation of food processes and products.