Food Technology Department
capcelera

Teaching and research staff

 

 

Mrs. Gemma Oms

Category: Associate Professor.

Knowledge area: Nutrition and Bromatology

Contact details

Office: Campus ETSEA, Building 2, 1 floor, office 2.1.09.2.
goms@tecal.udl.cat
Phone.: (+34) 973 70 2671
Fax: (+34) 973 702596

Academic background

- MSc in Nutrition and Health (UOC)

- PhD in Food Technology (University of Lleida)

- Degree in Agronomy Engineering (University of Lleida).

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

Other relevant information

- Consolidated Group Member of Innovative Technology for the production of food products and ingredients (2014 SGR1000).

Currículum Vitae

Adjuntar pdf (opcinal).

Teaching

Teaching subjects in the following studies:

- Human nutrition and Dietetics (degree):

▪ Nutrition (code 100616) (link)

▪ Bioactive Food Components (code 100625) (link)

- Food Science and Technology (degree):

▪ Nutrition (code 102226) (link)
▪ Applied Nutrition (code 102223) (link)

- Management and Innovation in the Food Industry (master):

▪ Fourth-range Food (code 13107) (link)

Research

Area of research:

▪ Nutritional studyof new products and by-products from the agro/ food industry

▪ Evaluation of the 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. Arola-Arnal, A., Oms-Oliu, G., Crescenti, A., del Bas, J.M., Ras, M.R., Arola, L., Caimari, A. Distribution of grape seed flavanols and their metabolites in pregnant rats and their fetuses. Molecular Nutrition & Food Research (2013), 57(10): 1741-1752
  3. Oms-Oliu, G., Odriozola-Serrano, I., Martín-Belloso, O. Metabolomics for assessing safety and quality of plant-derived food. Food Research International (2013), 54(1): 1172-1183
  4. Vallverdú-Queralt, A., Oms-Oliu, G., Odriozola-Serrano, I., Lamuela-Raventós, R.M., Martín-Belloso, O., Élez-Martínez, P. Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments. Food Chemistry (2013), 136 (1): 199-205
  5. Vallverdú-Queralt, A., Odriozola-Serrano, I., Oms-Oliu, G., Lamuela-Raventós, R.M., Élez-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(38): 9667-72
  6. Vallverdú-Queralt, A., Oms-Oliu, G., Odriozola-Serrano, I., Lamuela-Raventós, R.M., Martín-Belloso, O., Élez-Martínez, P. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit. Journal and Food Chemistry (2012), 60(12): 3126-3134
  7. Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., Elez-Martínez, P., Martín-Belloso, O. (2012). Stability of health-related compounds in plant foods through the application of non termal processes. Trends in Food Science & Technology (2012), 23(2): 111-123
  8. Oms-Oliu, G., Hertog, M. L. A. T. M., Van de Poel, B., Ampofo-Asiama, J., Geeraerd, A.H., Nicolai, B.M. Metabolic characterization of tomato fruit during preharvest development, ripening, and postharvest shelf-life. Postharvest Biology and Technology (2011), 62(1): 7-16.
  9. Oms-Oliu, G., Aguilo-Aguayo, I., Martín-Belloso, O., Soliva-Fortuny, R. Effects of pulsed light treatments on quality and antioxidans properties of fresh-cut mushrooms (Agaricus bisporus). Postharvest Biology and Technology (2010), 56(3): 216-222.
  10. Oms-Oliu, G., Martín-Belloso, O., Soliva-Fortuny, R. Pulsed light treatments for food preservation. A review. Food and Bioprocess Technology (2010), 3(1): 13-23

 

Last modified: 08/11/2016
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