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Isabel Martínez García

Isabel Martínez García graduated in Food Science and Technology from the School of Experimental Sciences and Technology (ESCET) at Universidad Rey Juan Carlos (URJC) in 2021, earning a distinction for academic excellence upon completion of the degree.

During the undergraduate program, completed an internship in the quality department of the meat industry. Conducted the Final Degree Project under the Service-Learning (ApS) methodology, titled: "ApS Methodology to Provide Training Services on Food Waste within the Framework of the SDGs. Part 1: Sustainability and Purchase Planning".

This project was developed with the support of the Analytical Chemistry Department at URJC, involving the organization and delivery of various workshops and lectures for people at risk of social exclusion in different municipalities of the Community of Madrid. The project received the highest academic distinction (Honors).

Additionally, was awarded a Collaboration Grant from the Spanish Ministry of Education, enabling participation in the research project "New Analytical Strategies for the Determination of Alkaloids in Food" within the Analytical Chemistry Department for five months. This research involved sample preparation techniques (SLE, SPE, dSPE, MSPE, etc.) and the development, validation, and application of HPLC-MS/MS techniques for the analysis of alkaloids in food.

Otherwise, holds a Master's Degree in Advanced Human Nutrition Sciences from the International University of Valencia. The Master's Thesis was titled:

"Resveratrol Enrichment in Wine: A Study Towards the Reduction of Added Sulfites".

Since September 2022, has been working as a Researcher at Universidad Rey Juan Carlos (Madrid), within the Analytical Chemistry Department. Currently pursuing a Ph.D., focusing on the development of new methodologies for the detection of glycoalkaloids in food and the impact of food processing on their concentration.

Research Interests

• Development, optimization, and validation of analytical methods based on high-performance liquid chromatography techniques for the determination of natural toxins in food.


Research profiles:

URL Web: https://gestion2.urjc.es/pdi/ver/isabel.martinezg

Keywords: food chemistry, glycoalkaloids, liquid chromatography, potato, biovalorization