Marco Garcia-Vaquero

Teaching and research in Food Science. My research focuses on the extraction and characterization of bioactive compounds from marine, agri-food by-products and other raw materials to be used as nutraceuticals by investigating their biological activities in vitro and in vivo (antioxidant, anti inflammatory and anti-hypertensive). The health benefits and the relationships with the chemical structure of these compounds is also of interest to my research to develop food products and health claims.

Researcher in charge of marine product development from seaweed, fish and miroalgae for food applications. The use of innovative technologies (supercritical fluids, ultrasounds, microwaves and combinations of technologies) and the health benefits in vitro of these molecules (antioxidant, anti inflammatory, anti-hypertensive) and the application in food matrices (techno-functional properties) were key for this role.

Postdoctoral researcher in Food Science researching the role of carbohydrates from seaweed in human health. The use of innovative technologies such as ultrasounds, microwave and others to obtain these valuable compounds in a more sustainable manner were key in this position.

Postdoctoral researcher in Food science researching the roles of proteins and peptides from seaweeds in human health for food and nutraceutical applications.

Mineral supplements in animal nutrition, implications in human and animal health

Research masters on the relationship of mineral nutrition in animal and human health

Veterinary Medicine degree