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Pablo Gómez García

Pablo Gómez holds a degree in Food Science and Technology from Rey Juan Carlos University (2020) and a specialization in Food Safety and Biotechnology from the University of Burgos (2021). He is currently undertaking his doctoral research within the Grupo de Ingeniería Química y Ambiental at Rey Juan Carlos University, focusing on the removal of emerging contaminants (CECs) from effluents using Advanced Oxidation Processes (AOPs), with the aim of their valorization within the food-energy-water nexus. Specifically, his research investigates the degradation mechanisms of antibiotics through photo-assisted AOP processes.

In 2020, he collaborated with the CHEMPROFOOD Group at the Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN-CSIC), where he conducted studies on contaminants generated during food processing, including acrylamide, furfural, and hydroxymethylfurfural, among others. These compounds were formed during the baking of chia seeds and other cereal-based products. His research contributed to the publication of two scientific articles and his participation in various international conferences.

Subsequently, in 2022, he joined the (Micro)Separation Techniques Group within the Department of Analytical Chemistry, Physical Chemistry, and Chemical Engineering at the University of Alcalá, where he focused on the valorization of by-products and waste from the agri-food industry, particularly from citrus fruits, through innovative and sustainable analytical strategies. These strategies included supercritical fluid extraction, applied to the preparation and analysis of samples in the food, pharmaceutical, and environmental sectors.


Research profiles: 

URL Web: https://gestion2.urjc.es/pdi/ver/pablo.gomez

Keywords: Emerging contaminants, Advanced Oxidation Processes, photocatalysis, effluents, valorization.