Dr. Julia Maldonado-Valderrama
Applied Physics Department. University of Granada.
Impact of interfacial structure on digestibility of food emulsions.
I am a senior lecturer (Ramon y Cajal Reintegration Programme) at the Department of Applied Physics at the University of Granada. My current research line deals with the physicochemical characterization and colloidal modelisation of new materials with biotechnological interest (food colloids, proteins and DNA). My research is multidisciplinary and applied and in this line I have coordinated 4 research projects. As a researcher I have participated in 8 national research projects and 2 EU-projects as well as in 4 contracts with companies (Petróleos de Venezuela SA and BIOSEARCH LIFE). I have coauthored 38 articles in peer-reviewed journals and 1 patent (P201001588, submitted) which have provided to date 654 citations and an H index of 16 (WOS). I have worked in research laboratories in Germany, France and UK, where I worked for 4 years at the Institute of Food Research in Norwich, UK, funded with a Marie Curie Intra European Fellowship. Therein I started the research line of digestion of food structures which I have continued to develop at the University of Granada. Currently, I impart lectures in the Biochemistry, Biotechnology, Food Science and Physics Degrees and I have co-supervised 3 PhD students at the UGR. I have two sons born in 2012 and 2014.