Polytechnic University of Valencia - Spain
AUTHOR PROFILE
ORCID
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SUMMARY
Dr. Marta Igual Ramo is a leading researcher in Food Technology at Universitat Politècnica de València. Her work bridges science and innovation to develop sustainable, health-enhancing foods using advanced technologies like 3D printing and extrusion. With over 120 publications, numerous international collaborations, and leadership in national and EU projects, she is highly regarded in agri-food research. She contributes actively to editorial boards, holds patents, and supervises doctoral research. Her efforts focus on nutrient bioaccessibility, agri-food waste upcycling, and the development of functional food products that align with circular economy principles.
EDUCATION
Marta Igual Ramo earned her Ph.D. in Food Technology from Universitat Politècnica de València. She also holds a Master’s degree in Marketing and Business Management for Agri-Food Industries and an Agricultural Engineering degree from the same university. Her educational background underpins a multidisciplinary approach to agri-food innovation, integrating technical, scientific, and business insights. Through continuous training in pedagogy and international research stays, she has built a robust academic foundation that supports her innovative work in functional food design, nutrient delivery systems, and sustainability in food processing technologies.
PROFESSIONAL EXPERIENCE
Dr. Igual Ramo has held various academic and research positions, including Researcher PhD at Universitat Politècnica de València and external lecturer roles in Spain and abroad. Her international engagements span institutions in Ecuador, Portugal, Romania, and Colombia. She has taught courses on food properties, bromatology, and analytical chemistry, and actively participated in Erasmus and EU-cooperation programs. As a project leader, she coordinates and participates in EU-funded innovation programs and national grants, advancing research in functional foods, waste valorization, and 3D food printing technologies.
RESEARCH INTEREST
Marta Igual Ramo's research interests focus on the innovation of food products through extrusion, 3D printing, and nutrient bioaccessibility. She investigates the recovery and enhancement of agri-food by-products, aiming to transform waste into value-added functional ingredients. Her scientific curiosity lies in improving food formulation, understanding compound stability during processing, and designing health-oriented foods. Her work aligns with global goals in sustainable development and circular economy, using multidisciplinary strategies to address food security, nutritional improvement, and waste reduction in the agri-food industry.
AWARD AND HONOR
Recognized for her scientific excellence, Marta Igual Ramo has received accolades such as the I3 accreditation for her research impact and teaching excellence. She serves as guest editor for high-impact journals like Foods, Molecules, and Agronomy, and holds editorial and committee roles in international conferences, including FCT 2024. Her work has earned over 2,100 citations and an h-index of 28, reflecting her significant influence in food science. Her innovative contributions to sustainable agri-food practices and product development have earned her national and international respect in academic and industrial sectors.
RESEARCH SKILL
Marta Igual Ramo demonstrates expertise in food processing technologies, particularly extrusion and 3D printing. She specializes in evaluating bioactive compound bioaccessibility, nutrient encapsulation, and physicochemical analysis. Her skills extend to analytical methods for food structure, in vitro digestion, and product formulation. Proficient in conducting multidisciplinary experiments, she integrates engineering and nutritional science to optimize product design. She is also skilled in international collaboration, research coordination, and dissemination. Her ability to translate scientific insights into practical applications for functional and sustainable foods underlines her strength as a food technology innovator.
PUBLCATIONS
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Title: Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice
Authors: NMN M. Igual, E. García-Martínez, MM Camacho
Journal: Food Chemistry, Vol. 118, 2010, pp. 291–299
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Title: Effect of processing on the drying kinetics and functional value of dried apricot
Authors: M. Igual, E. García-Martínez, ME Martín-Esparza, N. Martínez-Navarrete
Journal: Food Research International, Vol. 47(2), 2012, pp. 284–290
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Title: Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp
Authors: M. Igual, S. Ramires, LH Mosquera, N. Martínez-Navarrete
Journal: Powder Technology, Vol. 256, 2014, pp. 233–238
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Title: Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage
Authors: M. Igual, E. García-Martínez, MM Camacho, N. Martínez-Navarrete
Journal: Innovative Food Science & Emerging Technologies, Vol. 12(2), 2011, pp. 153–162
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Title: Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree
Authors: M. Benlloch-Tinoco, M. Igual, D. Rodrigo, N. Martínez-Navarrete
Journal: Innovative Food Science & Emerging Technologies, Vol. 19, 2013, pp. 166–172
CONCLUSION
Marta Igual Ramo is a transformative figure in food science, championing sustainable innovations that bridge cutting-edge technology and nutritional health. Her interdisciplinary research has led to significant advancements in extrusion, 3D printing, and waste valorization. Through her prolific scientific output, leadership in international projects, and dedication to teaching, she contributes extensively to the development of healthier, environmentally conscious food systems. Her work continues to inspire progress in agri-food research, making her a leading force in reshaping future food production and consumption models through science and innovation.