Food Technology Department

Teaching and research staff



Mrs. Isabel Odriozola

Category: Associate Professor

Knowledge area: Nutrition and Bromatology

Contact details

Office: Campus ETSEA, Edifici 2, 1 planta, despatx
Phone.: (+34) 973 70 2616
Fax: (+34) 973 70 2596

Academic background

-PhD in Food Technology (University of Lleida, 2009)

-Degree in Food Science and Technology (University of Lleida, 2001)

-Technical Agricultural Engineer in Agrarian and Food Industries (University of Lleida 1999)

Other relevant information

- Member of the Consolidated Group of the Government of Catalonia "Innovative Technologies for the production of food products and ingredients” (2014 SGR1000)

Currículum Vitae

Adjuntar pdf (opcinal).


Teaching subjects in the following studies:

         -Food Science and Technology (degree)

            ▪Nutrition (code 102226) (link)

            ▪Applied Nutrition (code 102233) (link)

            ▪Food Analysis (code 102580) (link)

            ▪Physics and Chemistry of Food (code 102224) (link)

        -Human Nutrition and Dietetics (degree)

           ▪Nutrition (code 100616) (link)

           ▪Food processing (code 100609) (link)

           ▪Bioactive compounds in Food (code100625) (link)

      -Management and Innovation in the Food Industry (master)

          ▪Development Technology of Convenience Foods (code 13112) (link)



Area of research:Nutritional study of new products and by-products from the agro-food industry. Evaluation of functionality of health-related food compounds.

  Relevant publications (last 5 years):

  1. Odriozola-Serrano, I., Oms-Oliu, G., Martín-Belloso, O. Nanoemulsions-based delivery systems to improve functionality of lipophilic compounds. Frontiers in Nutrition (2014), 1(24):1-4.
  2. Odriozola-Serrano, I., Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O. Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods. Trends in Food Science and Technology (2013), 29:98-107
  3. Vallverdú-Queralt, A., Odriozola-Serrano, I.,Oms-Oliu, G., Lamuela-Raventós, R.M., Elez-Martínez, P., Martín-Belloso, O.Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes.Food Chemistry (2013)141:3131-3138
  4. Odriozola-Serrano, I., Garde-Cerdán, T., Soliva-Fortuny, R., Martín-Belloso, O.Differences in free amino acid profil·le of non-thermally treated tomato and strawberry juices. Journal of Food Composition and Anlaysis (2013), 32:51-58
  5. Robles-Sánchez, R.M., Rojas-Graü, M.A., Odriozola-Serrano, I., González-Aguilar, G.A.; Martín-Belloso, O.Influence of alginate-based ediable coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut mangoes LWT-Food Science and Technology (2013), 50:240-246
  6. Vallverdú-Queralt, A., Oms-Oliu, G., Odriozola-Serrano, I., Lamuela-Raventós, R.M., Martín-Belloso, O., Elez-Martínez, P. Metabolite profiling of phenolic and carotenoid contents in tomates after moderate-intensity pulsed electric field treatments.Journal of Agricultural and Food Chemistry (2013), 136:199-205
  7. Vallverdú-Queralt, A., Odriozola-Serrano, I.,Oms-Oliu, G., Lamuela-Raventós, R.M., Elez-Martínez, P., Martín-Belloso, O. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields.Journal of Agricultural and Food Chemistry (2012), 60:9667-9672
  8. Toro-Funes, N., Odriozola-Serrano, I., Bosch-Fusté, J., Latorre-Moratalla, M.L., Veciana-Nogués, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C. Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC-UV. Food Chesmistry (2012),135:2832-2838
  9. Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., Elez-Martinez, P., Martín-Belloso, O. Stability of helath-related compounds in plant foods through the application of non-thermal processes. Trends in Food Science and Technology (2012), 23:111-123.
  10. Odriozola-Serrano, I., Soliva-Fortuny, R., Martín-Belloso, O.Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres.Journal of Food Composition and Analysis (2010) 23:37-43




Last modified: 16/12/2015
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