Dr. Jose Antonio Curiel | Agricultural and Biological Sciences | Best Paper Award
Doctor. Jose Antonio Curiel, INIA-CSIC, Spain đ
Professional ProfileÂ
đđ±JosĂ© Antonio Curiel GĂĄmiz: A Pioneer in Food Technology and BiotechnologyÂ
đEarly Academic PursuitsÂ
JosĂ© Antonio Curiel GĂĄmiz 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 AutĂłnoma de Madrid, where he focused on the genetic and functional study of enzymes in Lactobacillus plantarum. His doctoral thesis, titled âDegradaciĂłn de galotaninos por Lactobacillus plantarum: estudio genĂ©tico y funcional de las enzimas tanasa y galato descarboxilasa,â was successfully defended on November 24, 2010.
đ§ȘProfessional Endeavors in Food TechnologyÂ
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 TecnologĂa de Alimentos y NutriciĂłn (ICTAN-CSIC) under the DANONE Institute Grant, further honing his skills in food science. In December 2021, Dr. Curiel was appointed as a CientĂfico Titular (Permanent Scientist) at the Instituto Nacional de InvestigaciĂłn y TecnologĂa Agraria y Alimentaria (INIA-CSIC), where he continues to lead innovative research projects.
đResearch Focus: Innovating for a Sustainable FutureÂ
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.
đ Accolades and RecognitionÂ
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 InnovaciĂłn, underscores his impact on the scientific community.
đImpact and Influence: Shaping the Future of Food TechnologyÂ
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.
đLegacy and Future ContributionsÂ
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.
đPublications :Â
Paper Title: Food phenolics and Lactiplantibacillus plantarum
Authors: Muñoz, R., Rivas, B.D.L., Curiel, J.A., Sånchez-Arroyo, A., Jiménez, N.
Journal: International Journal of Food Microbiology
Volume: 412
Pages: 110555
Year: 2024
Paper Title: Differential gene expression by Lactobacillus plantarum WCFS1 in response to phenolic compounds reveals new genes involved in tannin degradation
Authors: Reverón, I., Jiménez, N., Curiel, J.A., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 83
Issue: 7
Pages: e03387-16
Year: 2017
Paper Title: Genetic and biochemical approaches towards unravelling the degradation of gallotannins by Streptococcus gallolyticus
Authors: Jiménez, N., Reverón, I., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Microbial Cell Factories
Volume: 13
Issue: 1
Pages: 154
Year: 2014
Paper Title: Characterization of a bacterial tannase from Streptococcus gallolyticus UCN34 suitable for tannin biodegradation
Authors: Jiménez, N., Barcenilla, J.M., De Felipe, F.L., De Las Rivas, B., Muñoz, R.
Journal: Applied Microbiology and Biotechnology
Volume: 98
Issue: 14
Pages: 6329â6337
Year: 2014
Paper Title: Tannin degradation by a novel tannase enzyme present in some Lactobacillus plantarum strains
Authors: Jiménez, N., Esteban-Torres, M., Mancheño, J.M., De las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 80
Issue: 10
Pages: 2991â2997
Year: 2014
Paper Title: Contribution of a tannase from Atopobium parvulum DSM 20469T in the oral processing of food tannins
Authors: JimĂ©nez, N., SantamarĂa, L., Esteban-Torres, M., de las Rivas, B., Muñoz, R.
Journal: Food Research International
Volume: 62
Pages: 397â402
Year: 2014
Paper Title: Uncovering the Lactobacillus plantarum WCFS1 gallate decarboxylase involved in tannin degradation
Authors: Jiménez, N., Curiel, J.A., Reverón, I., de las Rivas, B., Muñoz, R.
Journal: Applied and Environmental Microbiology
Volume: 79
Issue: 14
Pages: 4253â4263
Year: 2013