Luis Javier Rodríguez Barron

Luis Javier Rodríguez Barron is PhD in Chemistry (1989; Autonomous University of Madrid) conducting his thesis at the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC). In 1990, he continued his research work and began his teaching work in the Faculty of Pharmacy of the University of the Basque Country (UPV/EHU) uninterrupted until today. In 1992, he obtained a Permanent Professor position and later, in 2016, he acceded to a Full Professor position in the food technology area. During his professional career, he has recognized five 6-year research periods (last period 2011-2016). His research activity has been developed for more than 25 years in a research group with wide experience in the field of science, technology, quality and safety of dairy products, in particular, milk and cheese. Currently, since 2010, he is Principal Investigator of this research group called Lactiker - Quality and Safety of Food from Animal Origin. Lactiker is a consolidated research group recognized by the government of the Autonomous Commonwealth of the Basque Country (Spain). He has been involved in more than 25 research projects at local, regional, national and European level, and he has coordinated (Principal Investigator) 14 research projects. Along his research career, he has collaborated with a significant number of other research groups and national and international organizations and institutions, and it is remarkable the multidisciplinary perspective in his research activities. As result, he has published more than 100 articles in JCR journals with 70 of them located in the first quartile (Q1) of their category. He has been invited as speaker in several conferences and workshops at regional, national and international level, and he has participated in more than 100 communications to national and international scientific-technical congresses and meetings. The real value of his index-h (Web of Science) is 26. Many research results has led to different transfer activities to the productive sector, both to local producers, companies, producer associations, and to management and control organisms which have actively participated in different research projects. On the other hand, he has been member of the scientific committee and organizer of scientific events, and regular reviewer of scientific journals in the field of food science and technology. In the last decade, he has supervised five PhD theses. Since 2003, he was member of the Academic Committee of the Master and Doctorate Programme of Food Quality and Safety of the UPV/EHU, and from September 2020, he is the Coordinator of both educational programs. He has supervised more than 30 Master Thesis. In the Master of Food Quality and Safety, he teaches two courses for more than 10 years, one on advanced separation techniques, and another on advanced statistical data treatment.

Luis Javier Rodríguez Barron has a broad experience on development and optimization of analytical chromatographic methods, and statistical data treatment. Regarding food science, his main research addresses to food quality and safety, food processing, dairy and meat products, lipids, flavor and aroma compounds, relationships between physico-chemical, nutritional and sensory parameters of foods, influence of animal feeding on milk and cheese composition, food authentication and traceability, and more recently, factors affecting the sustainability of food production systems.