Research Program. Food Products for Precision Nutrition
Director: Prof. Guillermo Reglero Rada
Objectives: the main purpose of this line is to connect with the food industry, building a bridge between molecular mechanistic research and the market through the development of food products for specific health use which either respond to the results generated by the most basic lines of the Institute or are validated using the scientific tools of said lines.
This group is based mainly on human resources and infrastructures outside IMDEA Food provided by Universidad Autónoma de Madrid. For this reason, the Institute has signed a collaboration agreement and, more specifically, within the context of Biocampus Norte de Madrid (BUC) developed by Universidad Autónoma and in which IMDEA Food is integrated, along with other public research centers and companies in the biomedicine sector.
Prof. Guillermo Reglero
IMDEA Food Director and Director of the Food Products for Precision Nutrition Program
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 Científicas, CSIC (on leave). Between 1993 and 1994 he worked as Technical 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.
Between 2005 and 2010 he was a member of the Steering Committee of the UAM-CSIC Instituto de Investigación en Ciencias de la Alimentación, CIAL. Currently he is the Director of IMDEA Food Institute. He works in a research group on food and health. He has directed 6 projects of the National Plan of R&D, 3 projects of industrial R&D Innpacto and 70 projects in collaboration with companies. Since 2005 he has coordinated a Program of a ctivities in Technology funded in three calls for the Comunidad de Madrid and composedof groups of 10 research centers and hospitals.
He has participated in projects of the EU Framework Program, as well as Consolider and Cenit Ingenio 2010 Programs. Currently heis involved in 3 projects of the Strategic National Consortia Program Research (CIEN). He is author over 250 publications of international impact and 3 licensed patents in exploitation.
In 2001 he received the Award of the American Oil Chemists Society and 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.
Phone: +34 91 727 81 00 ext. 101
Dr. Clara Ibáñez Ruiz
Clara Ibáñez Ruíz received her PhD in Chemistry with International Mention from the University of Alcala (UAH) in 2013. Her thesis was awarded with the special mention by the UAH and for the Best Doctoral Thesis in Analytical Methods in Biochemistry (Prize Juan Abelló Pascual II) by the Royal Academy of Doctors of Spain.
Her scientific career has been primarily focused on the development and application of metabolomic strategies directed towards the search for metabolic biomarkers related to the onset and / or development of different diseases, diagnosis, and preventive effect of food ingredients. She currently works in the IMDEA Food Institute as a postdoctoral researcher with a Juan de la Cierva contract. Her scientific work is reflected in more than 30 publications and in the dissemination of results in more than 30 congresses.
Phone: +34 91 727 81 00 ext. 307
Dr. María Tabernero Urbieta
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
Lamia Mouhid Al Achbili
Lamia Mouhid obtained her Biotechnology degree at the University of Lleida in 2010, a Master in Administration and Innovation in the Food Industry at the same university, and a Master in Pharmacology at the University Autónoma de Madrid. During 2010 and 2011 she worked at the R&D department in a private company, where she developed a fermented beverage from fruit juice. In 2012, she worked in a pharmaceutical company and in 2013 at La Princesa Hospital and at the University of Montreal, where she studied molecular mechanisms associated with neurodegenerative diseases and the efficacy of neuroprotective drugs. In November 2014, Lamia joined IMDEA Food as a predoctoral researcher, where she is currently developing customized nutritional products for patients with gastric cancer.
Phone: +34 91 727 81 00 ext. 307
Azucena Martín Olmos
Daniela Pingarrón Cárdenas