EDITORIAL-DETAILS (JFN)
Antonio José Pérez-López
Department of Food Technology and Nutrition Faculty of Pharmacy and Nutrition UCAM (Catholic University of Murcia) Campus de Los Jerónimos, s/n 30107 Guadalupe, Murcia, Spain
Biography
Prof. Dr. Antonio José Pérez-López is a Professor in the Department of Food Technology and Nutrition at the Catholic University of San Antonio of Murcia (UCAM), Spain. He holds bachelor’s degrees in Agro-Food Engineering and Food Science and Technology and an International aster’s degree in biotechnology and Tropical Juices. His expertise includes food processing and preservation technologies, agri-food product innovation, food safety, bioactive compounds, plant by-product valorization, active packaging, and enology. Before joining academia, he worked in consulting and industrial R&D in the agri-food sector, focusing on food product development and process optimization such as pectin extraction and citrus essential oil recovery. His research covers volatile compounds, sensory quality, process on contaminants, non-thermal processing technologies, and post-harvest handling, integrating analytical techniques such as GC-MS and HPLC. He has been a full-time university faculty member since 2001 and supervises doctoral and master’s theses. He has participated in several national and international projects including those funded by the Seneca Foundation, MINECO-RTC (CPLAST), and EU LIFE programs (LIFE DYES4EVER and LIFE CLEANUP), within cross-sector consortia with budgets up to approximately €1.49 million, focusing on food quality and safety, processing technologies, and water sustainability. He has also collaborated with organizations such as AITEX, Sistema AZUD, HIDROGEA, HIDROTEC, Regenera Levante, ENVAPACK, PAYMSA, PureCircle, and LIDERVET on research topics including cyclodextrin encapsulation, allergen and residue detection using microarrays and ELISA, advanced oxidation processes for emerging contaminants, real-time PCR for pathogens, and innovative food packaging solutions.
Research Interest
Food processing and preservation technologies, food safety and quality, agri-food product innovation, bioactive compounds, plant by-product valorization, non-thermal processing, sensory quality and volatile compounds, active food packaging, enology and wine processing, and sustainable food processing
