Isabel Hernando Hernando
PhD in Food Technology. Full Professor of the Department of Food Technology at the Polytechnic University of València.
Her main lines of research focus on the processes of obtaining additives and ingredients from by-products of the food industry; designing foods for specific population groups (celiac, lactose intolerant, diabetic, and people with obesity issues), including nutritional research on the release of chemical compounds and food additives throughout the gastrointestinal tract through in vitro simulation models; studying the physical and chemical, nutritional and structural properties of foods and the application of physical and chemical and microscopic techniques, and in vitro models of digestion to assess food quality and safety.