JOSEFA
SANCHEZ GARCIA

I have a PhD in Agrifood Resources from the University of Cadiz with in the project Ealga (funded by Junta de Andalucía (Spain). The main objective was to study and evaluate the sea lettuce present in the Cadiz earthen ponds, as a food resource for human consumption and development of new products. During my PhD, I published scientific papers as first author and co-author as part of national and international collaborations. Moreover, I participated in national and international conferences. As part of my scientific production, I have several patents: Mousse de algas (2014) or Aderezo de Vinagre de Jerez aromatizado con algas (2019) and the participation in the recovery of the old Garum souce (2013). I have wide experience on fieldwork coordination, proximal composition analysis, functional and technological properties of algae. During my years in the academia as researcher and PhD student, I actively participate in both teaching duties in the Food Technology area and mentoring (Msc and bachelor degree level). In April 2019, I joined Ctaqua team as a R&D project manager, focused on food technology and product development being responsible for the Creamar project and directing the work package of the Novelfish project. Both projects, linked to the food technology research line. The main objectives were to development of new products with a high commercial value and the obtaining of a zero residue from fish discards. In addition, three articles of scientific dissemination have been published (Alimentaria,Tecnifood and Ruta Pesquera journals). Besides that, I have been actively involved in teaching duties in the food technology area (Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz) with 22.5 credits (ECTS) in teaching. Since March 2022, I am a postdoctoral researcher in the area of food technology at the University of Cadiz where we continue to work on the use of marine resources to add value to new products for human consumption.