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Ciencia y Tecnología de los Alimentos

Pilar Mañas Pérez
   
 

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: manas@unizar.es

 

Pilar Mañas obtained a B.Sc. in Veterinary at the University of Zaragoza, in Spain, in 1994. Her master thesis was entitled “Influence of several environmental factors on Yersinia enterocolitica heat resistance”. In 1999 she obtained a PhD for the research work “Liquid whole egg higienization by heat and ultrasound”. After this, she undertook three postdoctoral positions. Firstly, she worked at the Sciences University of Montpellier, in France, with Professor Jean Claude Cheftel, on several aspects of food preservation by pulsed electric field. She moved to the Food Microbial Sciences Unit in the University of Reading, UK, with Dr. Bernard Mackey, funded by the European Comission “Marie Curie” Program. She worked for two years on mechanisms of bacterial inactivation by high pressure. She is currently working as a senior researcher under the “Ramón y Cajal” Spanish Science and Technology Ministry Program at the Faculty of Veterinary of Zaragoza.

 

 

RESEARCH INTERESTS

 

-          Novel food preservation technologies: pulsed electric field, ultrasound and high pressure.

-          Mechanisms of bacterial inactivation by food preservation processes: role of the bacterial envelopes.

-          Mechanisms of bacterial stress adaptation.

-          Stationary phase response of gramnegative and grampositive bacteria.

 

 

COLLABORATION IN RESEARCH PROJECTS

 

 

-Project CICYT No. ALI 93-0360: “The hygienization of milk by Mano-Thermo-Sonication: resistance to MTSonication of Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophila". Duration: from May 1994 to April 1997. Head researcher: Francisco Javier Sala Trepat.

 

-Project OTRI 93/0150: “Mano-Termo-Sonication”. Duration: from May 1994 to May 1997. Head researcher: Francisco Javier Sala Trepat.

 

- Project FAIR 97-3044 (European Commission): "High Electric Fields Pulses: Food Safety, Food Quality and Critical Process Parameters". Duration: from January 1998 to October 2000. Head researcher: Francisco Javier Sala Trepat and J. C. Claude Cheftel.

 

- Project entitled “Role of the Universal Stress Protein on the inactivation of Escherichia coli by heat and high hydrostatic pressure” (European Commission). Duration: from September 2000 to September 2002. Head researcher: Dr. Bernard Mackey.

 

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

 

 

 

SELECTED PUBLICATIONS

 

 

- Pagán R., P. Mañas, J. Raso and S. Condón. 1999. Bacterial resistance to ultrasonic waves under pressure at no lethal (Manosonication) and lethal (Manotermosonication) temperatures. Appl. Environ. Microbiol., 65 (1): 297-300.

 

- Palop, A., P. Mañas,. and S. Condón. 1999. Sporulation temperature and heat resistance of Bacillus spores: a review. J. Food Safety 19 (1): 57-72.

 

- Mañas, P., R. Pagán, Raso, J., Sala, F. J. and Condón, S. 2000. Inactivation of S. typhimurium, S. enteritidis and S. senftenberg by ultrasonic waves under pressure. J. Food Prot., 63: 451- 456.

 

- Mañas, P., R. Pagán, F. J. Sala and S. Condón. 2001. Low molecular weight milk whey components protect Salmonella senftenberg 775W against heat by a mechanism involving divalent cations. J. Appl. Microbiol., 91: 871-877.

 

- Mañas, P., Barsotti, L. and Cheftel, J. C. 2001.Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents. Innovative Food Sci. Emerging Technologies, 2: 239-249.

 

- Chilton, P., Isaacs, N. S., Mañas, P. and Mackey, B. M. 2001.”Biosynthetic requirements for the repair of membrane damage in pressure-treated Escherichia coli”. Int. J. Food Microbiol., 71: 101-104.

 

- Casadei, M.A., Mañas, P., Niven, G., Needs, E. and Mackey, B.M. 2002. The effect of membrane fluidity on the pressure resistance of Escherichia coil 8164. Appl. Environ. Microbiol, 68: 5965-5972.

 

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

 

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

 

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

 

- Mañas, P. and Mackey, B. “Morphological and physiological changes induced by high hydrostatic pressure in exponential and stationary phase cells of Escherichia coli: relationship with cell death”. Appl. Environ Microbiol, 70, in press.

 

 

 

JOB OPPORTUNITIES

 

There are no vacancies at the moment, but do not hesitate in contacting me if you are interested.

 

 

 

OUTSIDE INTERESTS

 

Travelling, music, sports (especially martial arts and climbing), amongst others.

 

 

 
     
 
 
©2005 Grupo de investigación de Aragón en NUEVAS TECNOLOGÍAS DE CONSERVACIÓN DE ALIMENTOS
©2005 Facultad de Veterinaria - C/ Miguel Servet, 177. 50013. ZARAGOZA - ESPAÑA (Tfno. 34 976-761581)