Research Program. Innovation and Communication Unit
Director: Prof. Guillermo Reglero Rada
Deputy Director: Ana Ramírez de Molina
Objectives: The aim of this unit is to boost innovation from a communication perspective. Currently, there is a low flow of information between scientists, industry and end-users which delays knowledge transfer. This recently created unit has been implemented in IMDEA Food to catalyze the interaction between the IMDEA Food research community and relevant stakeholders. On the other hand, we aim to search and facilitate the transfer of knowledge generated through applied and basic research into applications for precision nutrition, and from whose use Society and Industry can equally profi t. This unit brings Science to both Industry and Society through four strategic pillars:
- Business creation
Prof. Guillermo Reglero Rada
IMDEA Food Director and Director of the Innovation and Communication Unit
Guillermo J. Reglero Rada, PhD in Chemistry (1985). Full Professor of Food Sciences at the University Autonoma de Madrid (1999) and Senior Researcher of Consejo Superior de Investigaciones Científi cas, CSIC (on leave). Between 1993 and 1994 he worked as Specialist Technician of Industrial Projects for Centro para el Desarrollo Tecnológico Industrial (CDTI). Between 2002 and 2006 he was the Manager of the Food Science and Technology Program of the National Plan of R&D and between 2005 and 2010 he was a member of the Steering Committee of the UAM-CSIC Research Institute in Food Sciences, CIAL. Currently, he is the Director of IMDEA Food Institute and member of the Council of Science and Technology of the Community of Madrid. His line of research is focused on the relationship between food and health. He has directed projects of the EU Framework Program, as well as Consolider and Cenit Ingenio 2010, Cien, National Plan of R&D, projects of industrial R&D Innpacto and projects in collaboration with companies. Since 2005 he has coordinated a Program of Activities in Technology funded by the Comunidad de Madrid which is composed of groups of 10 research centers and hospitals. He has authored over 260 original research articles and 3 licensed patents in exploitation. In 2001 he received the Award of the American Oil Chemists Society, in 2008 the Prize of the Spanish Society of Gastrononía as Best Spanish Researcher in Food Science and in 2015 the Fundación García Cabrerizo Award to the Invention.
Dr. María Tabernero Urbieta
R&D Innovation coordinator
Dr. María Tabernero holds a Biology degree by the University of Salamanca and a PhD in Biochemistry and Molecular Biology by the Universidad Complutense of Madrid. Her professional career combines multidisciplinar research experience in some of the leading global Food Companies (Unilever Research –The Netherlands- and Kraft, currently Mondelèz–France) and public research centers (ICTAN-CSIC and the Hospital La Paz Institute for Health Research).
She has been awarded with two Marie Curie Fellowships which have allow her develop her research in the topic of physiological validation of bioactive ingredients and functional foods. She is currently part of an ILSI-Europe taskforce group of experts and is actively involved in the European Project EIT-Food. She joined IMDEA Food in September 2016 as a postdoctoral researcher applying food technology and nutritional sciences for the promotion of health.
Phone: +34 91 727 81 00, ext. 201
Dr. María Jesús Latasa Sada
R&D Education coordinator
Dr. María Jesús Latasa holds a Pharmacy degree by the University of Navarra and a Ph.D. in Pharmacy, Biochemistry and Molecular Biology section, by the University of Alcalá. Throughout all her professional career, her research field has always been the regulation of gene expression on different tissues and systems, as well as in diverse physiopathological conditions. Thus, her work covers several topics, going from the regulation by various hormones and growth factors of the APP gene, implicated in Alzheimer’s disease (IIBM-CSIC-Spain),
to gene expression regulation during nervous system development by epigenetic factors (IC and IIBMCSIC- Spain), and research on the effect of the nutritional state on the regulation of FAS, the central enzyme in lipid synthesis (UCBerkeley- USA). At this moment her scientific interests focus on the effect of diet on the regulation of microRNA and other non-coding RNAs expression. Recently, she has been as well involved in R&D Management activities within the EIT Food.
Phone: +34 91 727 81 00 , ext. 201
Sara Castillo Alonso
R&D Communication coordinator
Sara Castillo Alonso holds a bachelor degree in Economics from the University Carlos III in Madrid, she has obtained a Master’s degree in Commercial Management and Marketing at Instituto de Empresa, as well as a Superior Program in Digital Marketing at ESIC Business & Marketing School. She has extensive professional experience in the areas of communication and marketing that she has carried out both in multinational companies operating in the field of consulting as well as in the industrial sector, and in public institutions. In 2014, she joined the IMDEA Food Institute as Communication and Institutional Relations coordinator being responsible for the Interactive Nutrigenomic Center development. In 2017 she became part of the newly created Innovation & Communication unit, being in charge of the Institute outreaching activities and the communications projects linked to EIT Food.
Phone: +34 91 727 81 00 , ext. 106
Predoctoral researcher Industrial doctorate project
Marina Reguero Simón obtained her Biochemistry Degree at the Complutense University of Madrid in 2014, when she joined the Health and Veterinary Surveillance Center to study the detection and molecular and serological identification of pathogenic microorganisms in free lagomorphs. After this, in 2015 she continued her career by coursing a Master´s degree in Food engineering and Health at the Polytechnic University of Madrid. Meanwhile, she joined the Institute of Food Science Technology and Nutrition (CSIC), developing a project about the role of bioactive antioxidant compounds against UV light damage in retinal cells in the department of Metabolism and Nutrition. Later, she continued her career by collaborating in the Cajal Institute (CSIC) in Madrid within a project about the infl uence of specifi c diets in obesity and Alzheimer´s disease. In March 2016 she moved to England as a volunteer and there, in 2017, she joined the department of Food Sciences at the University of Central Lancashire in Preston as a research assistant. In February 2018 she came back to Spain with a Madrid Community Grant to develop her PhD in between IMDEA Food Institute and Natac Biotech, focused on precision nutrition studying the molecular effect of bioactive compounds for the development of nutritional supplements to achieve a healthy aging, in the department of Innovation.
Phone: +34 91 727 81 00 , ext. 301
Adrián Bouzas Muñoz
Predoctoral researcher Industrial doctorate project
Adrian Bouzas Muñoz obtained his Chemistry Bachelor at Complutense University of Madrid in 2013. During the last year of his degree he worked with the Physical Chemistry Department at Chemistry School in Complutense University of Madrid over Raman Spectroscopy. Then, he decided to move into Medicinal Chemistry obtaining a Master in Drug Discovery carried out in the UCM, UAH and SP-CEU. During the master, he performed a research about elucidate the active site of proteins by NMR. In the same direction, in September 2015, he got an internship in Janssen Cilag, where he developed research in the fi eld of Neuroscience by synthesizing potentially active compounds in different neurodegenerative diseases. In April 2017, he moved to The Netherlands (Groningen) where he worked for Syncom B.V. specialized in Organic Chemistry and with projects in various fi elds in the industry. After passing abroad, in 2018 he joined the Innovation Group at IMDEA Food, beginning his PhD in bioactives against cancer.
Phone: +34 91 727 81 00 , ext. 307