[Universidad de Zaragoza]
UNIVERSIDAD ESTUDIOS INVESTIGACION REL.INTERNACIONALES
 
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Ciencia y Tecnología de los Alimentos

Ignacio Álvarez Lanzarote
   
 

Assistant Professor at the University of Zaragoza (Spain)

       

Contact details:

Tecnología de los Alimentos

Facultad de Veterinaria de Zaragoza

C/ Miguel Servet, 177,

50013, Zaragoza,

Spain

Tel. 34 976761581

Fax. 34 976761590

E-mail: ialvalan@unizar.es

 

 

Ignacio Álvarez obtained a B.Sc. in Veterinary at the University of Zaragoza, in Spain, in 1997. His master thesis was entitled “Heat and ultrasound under pressure resistance of Salmonella enteritidis and Salmonella senftenberg in media of different water activities”. After 3 years of research at University of Zaragoza and  year at the Technical University of Berlin (Germany), he received his Ph.D. from University of Zaragoza, working with Dr. Javier Raso and Dr. Santiago Condon on "Microbial inactivation by Pulsed Electric Fields”. His actual position is assistant professor of Food Technology at University of Zaragoza. He has received a grant from the Fulbright Program and the Spanish Government of Science and Education for one year stay to join the Food Safety Intervention Technologies Research Unit at USDA-ARS-NAA-ERRC (Philadelphia, PA, USA) working on “Ionizing Radiation of shell egg and liquid whole egg” led by Dr. Christopher H. Sommers.

 

 

Collaboration in research projects:

    - “High Electric fields Pulses: Food Safety, Food Quality and Critical Process Parameters”. Project FAIR 97-3044 (European Commission). Duration: from January 1998 to December 2000. Head researcher: Francisco Javier Sala Trepat.

     - Tecnologías emergentes para la conservación de interés para Iberoamérica. CYTED. Duration: from : 01/06/1999 to 01/06/2002. Head researcher: María Soledad Tapia

    - “Modelling the microbial inactivation by pulsed electric fields”. AGL2000-1222 (Ministry of Science and Technology). Duration: from December 2000 to December 2003. Head researcher: Francisco Javier Sala Trepat.

     - “Food preservation by pulsed electric fields: improvement of the methodology” (Ministry of Education and Cultura). Department of Food Biotechnology and Food Processing Engineering, University of Technology of Berlin / Food Technology Department, University of Zaragoza. Duration: January 2000 to December 2001. Head researcher: Francisco Javier Sala Trepat.

     - Desarrollo de un método para la detección de antibióticos y sulfamidas en leche de oveja”. AGL2000-0427-P4-03 Ministerio de Ciencia y Tecnología. Duration: from 07/09/2001 to 06/09/2004. Head researcher: Santiago Condón Usón.

    - “Resistance mechanisms of Salmonella to several food preservation processes”. Project University of Zaragoza: Duration: from January 2003 to January 2005. Head researcher: Dr. M. P. Mañas.

     - “Desarrollo de test de cribado de base biológica para la detección de antibióticos y sulfamidas en carne”. CAL03-044-C5-1. Ministerio de Ciencia y Tecnología. Duration: from January 2004 to January 2007. Head researcher: Santiago Condón Usón

 

 

RELEVANT SCIENTIFIC TECHNIQUES AND SKILL ACQUIRED

            General microbiology techniques: cell inoculation, incubation and collection, microscopy and cell counting (Image Analyzer).

            Microbial inactivation techniques: handling of instruments and evaluation of effects of heat, pulsed electric fields, ultrasound and pressure on microbial survival.

            Microbial inactivation kinetics: application of mathematical models to describe microbial inactivation kinetics.

 

LIST OF PUBLICATIONS OF RESEARCH WORK

 Papers:

    - Pagán, R., P. Mañas, I. Álvarez and F. J. Sala. 1998. “Heat resistance in different heating media of Listeria monocytogenes grown at different temperatures”. J. Food Safety . 18: 205-219

    - Pagán, R., P. Mañas, I. Álvarez and S. Condón. 1999. “Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (Manosonication) and lethal (Manothermosonication) temperatures”. Food Microbiol. 16: 139-148

    - Raso, J., I. Álvarez, S. Condón and F. J. Sala. 1999. “La conservación de los alimentos mediante pulsos eléctricos de alto voltaje: aspectos técnicos”. Alimentación, Equipos y Tecnología. 8: 115-124

    - Álvarez, I., J. Raso, R. Pagán and F. J. Sala. 2000. “Conservación de los alimentos mediante pulsos eléctricos de alto voltaje: Aspectos biológicos”. Alimentación, Equipos y Tecnología. 8: 143-151

    - Álvarez, I., J. Raso, A. Palop and F. J. Sala. 2000. “Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields”. Int. J. Food Microbiol. 55: 143-146

    - Palop, A., I. Álvarez, J. Raso and S. Condón. 2000. “Heat resistance of Alicyclobacillus acidocaldarius in water, various buffers and orange juice”. J. Food Prot. 63: 1377-1380

    - Pagán, R., R. Virto, I. Álvarez and J. Raso. 2000. “Inactivación microbiana por ultrasonidos: Aplicaciones en la conservación de los alimentos”. Alimentación, Equipos y Tecnología. 9: 77-83

    - Raso, J., I. Álvarez, S. Condón and F. J. Sala. 2000. “Predicting inactivation of Salmonella senftenberg by pulsed electric fields”. Innovative Food Science and Emerging Technologies. 1: 21-29

    - Heinz, V., I. Álvarez, A. Angersbach, and D. Knorr. 2001. ”Preservation of liquid foods by high intensity pulsed electric fields – basic concepts for process design”. Trends Food Sci. Technol. 12: 103-111

    - Wouters, P. C., I. Álvarez and J. Raso. 2001. “Critical factors determining inactivation kinetics by pulsed electric fields food processing”. Trends Food Sci. Technol. 12: 112-121

    - Álvarez, I., R. Pagán, J. Raso and S. Condón. 2002. “Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields”. Lett. Appl. Microbiol. 35 (6): 489-493

    - Álvarez, I., P. Mañas, F. J. Sala and S. Condón. 2003. “Inactivation of Salmonella enteritidis by ultrasonic waves under pressure at different water activities”. Appl. Environ. Microbiol. 69 (1): 668-672

    - Álvarez, I., R. Pagán, S. Condón. and J. Raso. 2003. “The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields”. Int. J. Food Microbiol. 87 (1-2), 87-95.

    - Mañas, P., R. Pagán, I. Álvarez and S. Condón. 2003. “Survival of Salmonella Senftenberg 775W to current liquid whole egg pasteurization treatments”. Food Microbiol. 20, 593-600.

    - Álvarez, I., R. Virto, J. Raso and S. Condón. 2003. “Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields”. Innovative Food Science and Emerging Technologies. 4: 195-202

    - Álvarez, I., J. Raso, F. J. Sala and S. Condón. 2003. “Inactivation of Yersinia enterocolitica by pulsed electric fields”. Food Microbiol. 20, 691-700.

    - Álvarez, I., P. Mañas, S. Condón and J. Raso. 2003. Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments”. J. Food Sci. 68 (7), 2316-2320.

    - Álvarez, I. and R. Pagán. 2004.  Nuevas Tecnologías de Conservación e Higienización de los Alimentos.  IV curso de Verano Interdisciplinar. Avances en Ciencia y Tecnología de los Alimentos. Pp. 93-115. Institución “Fernando ell Católico". Zaragoza

    - Álvarez, I., P. Mañas, F. J. Sala and S. Condón. 2004. Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities. Int. J. Food Microbiol. In press.

    - Martínez, A., I. Álvarez,  J. Raso, M. Rodrigo, O. Martín, G.V. Barbosa-Cánovas and P. Elez. 2004. Microorganisms Inactivation kinetics by pulsed electric fields. Food Eng. Submitted.

    - Virto, R., D. Sanz, I. Álvarez, Condón, S. and J. Raso. 2004. Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures. Food Microbiology. In press.