Food Technology Department
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Teaching and research staff

 

 

Dr. Sonia Marín

Category: Full professor.

Knowledge area: Food Technology

Contact details

Office: Campus ETSEA, Building 2, 3rd floor, office 3.17.
smarin@tecal.udl.es
Phone.: (+34) 973 70 25 42
Fax: (+34) 973 70 25 96

Academic background

   - PhD in Food Engineering (University of Lleida, 1998)

   - Degree in Agricultural engineering (University of Lleida, 1994)

   - Technical Degree in Agricultural engineering, orientation ‘Agrifood industries’ (Politechnic University of Catalonia, 1992)

Other relevant information

   - Research focussed on moulds and mycotoxins in foods and feeds.

   - Member of the Applied Mycology research unit.

   - Member of the research group on Vegetal products technology, with recognition by the Government of Catalonia.

Currículum Vitae

 

Teaching

Teaching subjects in the following studies:

     - Degree in Biotechnology:

          ▪ Food fermentation (code 101623) (link)
          ▪ Biotechnological production of food ingredients (code 101634) (link)

     - Degree in Food Science and Technology:

          ▪ Microbiology, Parasitology and Hygiene (code 102227) (link)

     - Degree in Agrifood Engineering:

          ▪ Food quality and safety management (code 102592) (link)

     - Master in Food Industry Management and Innovation:

         ▪ Food safety (code 13102) (link)

Research

Area of research: Applied Mycology. Relevant publications (last 5 years):

Aldars-García, L., Berman, M., Ortiz, J., Ramos, A.J., Marín, S. Probability models for growth and aflatoxin B1 production as affected by intraspecies variability in Aspergillus flavus. (2018) Food Microbiology, 72, pp. 166-175. 

Vidal, A., Marín, S., Sanchis, V., De Saeger, S., De Boevre, M. Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content (2018) Food Chemistry, 248, pp. 86-92. 

Vidal, A., Sanchis, V., Ramos, A.J., Marín, S. Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process. (2017) Food Research International, 101, pp. 139-147. 

Aldars-García, L., Sanchis, V., Ramos, A.J., Marín, S. Time-course of germination, initiation of mycelium proliferation and probability of visible growth and detectable AFB1 production of an isolate of Aspergillus flavus on pistachio extract agar (2017) Food Microbiology, 64, pp. 104-111. 

Alonso, V., Cavaglieri, L., Ramos, A.J., Torres, A., Marin, S. Modelling the effect of pH and water activity in the growth of Aspergillus fumigatus isolated from corn silage (2017) Journal of Applied Microbiology, 122 (4), pp. 1048-1056. 

Vidal, A., Ambrosio, A., Sanchis, V., Ramos, A.J., Marín, S. Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking (2016) Food Chemistry, 208, pp. 288-296. 

Vidal, A., Bendicho, J., Sanchis, V., Ramos, A.J., Marín, S. Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis (2016) Food Research International, 85, pp. 182-190. 

Aldars-García, L., Ramos, A.J., Sanchis, V., Marín, S. An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions inpistachio nuts (2015) Food Microbiology, 51, pp. 117-129. 

Vidal, A., Sanchis, V., Ramos, A.J., Marín, S. Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products (2015) Food Chemistry, 178, pp. 276-286. 

Garcia, D., Ramos, A.J., Sanchis, V., Marín, S. Growth parameters of Penicillium expansum calculated from mixed inocula as an alternative to account for intraspecies variability (2014) International Journal of Food Microbiology, 186, pp. 120-124. 

Vidal, A., Morales, H., Sanchis, V., Ramos, A.J., Marín, S. Stability of DON and OTA during the breadmaking process and determination of process and performance criteria (2014) Food Control, 40 (1), pp. 234-242. 

García-Cela, E., Crespo-Sempere, A., Ramos, A.J., Sanchis, V., Marin, S. Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards
(2014) International Journal of Food Microbiology, 173, pp. 89-98. 

 


 

 

 

 

 

Last modified: 21/02/2018
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