Dr. Jose Antonio Curiel | Agricultural and Biological Sciences | Best Paper Award

Professional Profile 

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📚Early Academic Pursuits 

José Antonio Curiel Gámiz began his academic journey with a Bachelor’s degree in Biology from the Universidad de Granada, completed on December 23, 2005. His passion for the biological sciences led him to pursue a Ph.D. at the Universidad Autónoma de Madrid, where he focused on the genetic and functional study of enzymes in Lactobacillus plantarum. His doctoral thesis, titled “Degradación de galotaninos por Lactobacillus plantarum: estudio genético y funcional de las enzimas tanasa y galato descarboxilasa,” was successfully defended on November 24, 2010.

🧪Professional Endeavors in Food Technology 

Dr. Curiel’s career is marked by significant contributions to food technology and biotechnology, particularly in the field of lactic acid bacteria and their applications. After completing his Ph.D., he embarked on various research positions across Europe, enhancing his expertise in enzyme characterization, fermentation processes, and food safety. His professional journey includes a series of prestigious positions, such as a postdoctoral researcher at the University of Bari-Aldo Moro in Italy, where he was involved in groundbreaking research on the technological, sensory, and nutritional properties of gluten-free baked goods. Dr. Curiel also held a research position at the Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC) under the DANONE Institute Grant, further honing his skills in food science. In December 2021, Dr. Curiel was appointed as a Científico Titular (Permanent Scientist) at the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), where he continues to lead innovative research projects.

🌍Research Focus: Innovating for a Sustainable Future 

Dr. Curiel’s research primarily focuses on the genetic and biochemical characterization of enzymes from lactic acid bacteria, with an emphasis on their application in food technology. His work on the quality, safety, and functional improvement of vegetal flours through lactic acid bacteria fermentation has significant implications for the development of gluten-free products and low-ethanol wines. His current research lines include the production of hydroxytyrosol and other polyphenols from olive leaves, as well as the exploration of LAB glycosidases for synthesizing novel prebiotics. These projects highlight Dr. Curiel’s commitment to utilizing biotechnology for sustainable food production and enhancing the nutritional value of food products.

🏅Accolades and Recognition 

Dr. Curiel’s work has earned him a reputation as a leading scientist in his field, with a notable H-Index of 35 as of April 2024, according to Scopus. His participation in numerous high-profile research projects, funded by esteemed entities such as the European Commission and the Ministerio de Ciencia e Innovación, underscores his impact on the scientific community.

🌟Impact and Influence: Shaping the Future of Food Technology 

Through his extensive research, Dr. Curiel has significantly influenced the fields of food technology and biotechnology. His work on the revalorization of sugar-based vinasses into functional food ingredients and the development of synbiotic beverages enriched in bioactive compounds demonstrates his innovative approach to addressing contemporary challenges in food science.

🚀Legacy and Future Contributions 

As a principal investigator and leader of several research projects, Dr. Curiel is not only contributing to current scientific knowledge but also shaping the future of food technology. His dedication to improving food quality and safety through biotechnological innovations ensures that his work will continue to impact the industry for years to come.

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