Jorge Ruiz  Status at Department Teaching Education Employment Activities Research projects Papers Collaboration with industry

Tecnología de los Alimentos Departamento de Zootecnia Facultad de Veterinaria Universidad de Extremadura Av. Universidad s/n 10071 Cáceres SPAIN  Phone: +34 927 257123 Fax: +34 927 257110 email: jruiz@unex.es blog: http://www.lamargaritaseagita.com/

Version española

STATUS AT DEPARTMENT:

• Associate Professor

TEACHING:

• Food Science
• Meat and Fish Technology

EDUCATION:

• 1991 Veterinary Degree (Food Hygiene and Technology)
• 1993 Master Thesis - Title: Influence of diet on the composition and characteristics of subcutaneous and hepatic Iberian pig fat
• 1996 Doctoral Thesis- Title: Sensorial and physico-chemical parameters involved in Iberian ham quality
• 1997-1998: Post-doctoral research in Foulum Research Centre (Denmark)
• 1999: Post-doctoral research in Cornell University, Ithaca, NY (USA)

EMPLOYMENT:

• 1991-1993: Several grants funded by Meat Industries
• 1993-2002: Assistant Professor in Food Science
• 2002-present: Associate Professor in Food Science
• 1997-1998: Grant from the Spanish Ministry of Education and Culture (Research in Foreign Countries)
• 1999: Grant from the Spanish Ministry of Education and Culture (Research in Foreign Countries)

ACTIVITIES:

• Volatile compounds
• Lípids in meat and meat products
• Lipid oxidation in meat and meat products
• Toxic compounds in foods (nitrosamines and polycyclic aromatic hydrocarbons)
• Conjugated Linoleic Acid
• Molecular Gastronomy

RESEARCH PROJECTS:

• Toward the stablishment of compounds and parameters as indicators of Iberian ham quality: Use of SPME coupled to a direct extraction device(DED) as a method for on-line quality control. Junta de Extremadura (1999)
• Optimization of a Direct Extraction Device for the control of defective Iberian hams. University of Extremadura /Caja de Extremadura (2001)
• Optimization of a non-destructive anlytical method for detection of nitrosamines and polycyclic aromatic hydrocarbons in foodstuffs using SPME coupled to a Direct Extraction Device (SPME-DED).Junta de Extremadura (2003)
• Use of Conjugated Linoleic Acid as a supplement in porcine feeding: effects upon productive, carcass quality and meat characteristic parameters. CICYT (2004-2007)
• Study and improvement of culinary methods for high level restaurants. Consejería de Investigación, Desarrollo Tecnológico e Innovación. Junta de Extremadura (2006-2009)
• Development of ready to eat foods with different estabilizers and antioxidants: Studies about sensory, physico-chemical and conservation characteristics. Junta de Extremadura (2008-2010)
• Physico-chemical, microbiological and structural features of sous-vide cooked lamb meat. CICYT (2009-2011)

5 MOST RELEVANT PAPERS (complete list of papers ; updated Dec 2006)

J. RUIZ, R.CAVA, J. VENTANAS & M.T. JENSEN (1998) Headspace solid phase microextraction for the analysis of volatiles in a meat product: dry cured Iberian ham. J. Agric. Food Chem., 46: 4688-4694 

J. RUIZ, J. VENTANAS, R. CAVA, A.I. ANDRÉS & C. GARCIA (1999).Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci., 52: 19-27

J. RUIZ, J. VENTANAS & R. CAVA (2001) A new device for direct extraction of volatiles in solid samples using SPME. J. Agric. Food Chem., 49, 5115-5121

J. RUIZ, T. ANTEQUERA, A.I. ANDRES, M.J. PETRON & E. MURIEL (2004) Improvement of a solid phase extraction method for analysis of triacylglycerols in muscle foods. Anal. Chim. Acta, 520: 201-205

E. MURIEL, T. ANTEQUERA, M.J. TESTÓN, A.I. ANDRÉS & J. RUIZ (2005) Stereospecific analysis of fresh and dry cured muscle phospholipids from Iberian pigs. Food Chem., 90: 437-443

 

• Control of fatty acid composition of lard in Iberian pigs through dieaty means (PREMIX IBÉRICA S.A.)
• Search for markers of outdoor feeding before fattening in beef (IGP Ternera de Extremadura)
• Control of Iberian dry cured ham ripening and study for fitting current quality rules (Encinar del Cabezón)
• Study of nutritional and animal welfare factors for obtaining high quality Iberian dry-cured meat products (SAT VILLAVIEJA)
• Development of an integral system for controling the production of treazable and homogeneous high quality dry cured Iberian hams (Soc. Coop. de Producción, Comercialización y Transformación de Productos Agropecuarios CRAPE)
• Study and development od modified atmosphere packaging of fresh meat from Iberian pig. (IBERSELEC MONTANCHEZ S.L.)
• Study about the effect of genetics on the reproductive performance and meat quality of Iberian pig. (Agropecuaria Robina S.L.)
• Development of ready to eat foods with specific nutritional requirements and distinguished quality (Vegenat S.A.)