Rodrigo González Ortega

ESR 1 - Rodrigo González Ortega

 

 

PROJECT TITLE:

Development of encapsulated olive oil and olive extracts as innovative natural and health food ingredients.

 

 

INTERNAL TUTOR: 

 Paola Pittia

  

 

EXTERNAL TUTOR:

Natasa Poklar Ulrich 

Matteo Scampicchio

 

 
 
 
 
PERSONAL INFORMATION

 

ESR N: 1

 

NATIONALITY: Spanish

 

DATE OF BIRTH: 02/02/1989

 
 
 
 
EDUCATION

 

2007-2010: Bachelor degree in Nutrition and Dietetics from the Complutense University of Madrid, Spain

 

2010-2012: Degree in Food Science and Technology from the Complutense University of Madrid, Spain

 

2012-2014: MSc in Food Technology from Wageningen University and Research Centre MSc thesis work on the relationship between microstructure and mechanical properties on model gel food system

 

2015-2017: Research Assistant in a multipartner national project aiming for revalorisation of co-products from meat waste-streams (ReValue Protein) in University College Cork, Ireland.

 
 
 
 
RESEARCH ACTIVITIES

 

  • 2015-2017: Research Assistant in a multipartner national project aiming for revalorisation of co-products from meat waste-streams (ReValue Protein) in University College Cork, Ireland.
 
 
 
 
SKILLS AND SPECIFIC ATTITUDES

 

  • Capacity to have broad vision to look at bigger picture of future challenges in food security.
  • Tolerant and open to new unconventional ideas, and adaptive to different environments
 
 
 
 
 
CURIOSITY
D: Why and what do you like about Teramo?
R: One of the good things about Teramo is its location both close to the sea and the mountains of Gran Sasso, and also not far from a bigger metropolis like Rome.
Also its gastronomy, that could be extended to all Italy, is rich and rooted to traditions, something I really appreciate.
 
D: What is your favourite food local dish/food?
R: Obviously here arrosticini must be mentioned, the delicious roasted sheep meat skewers. But also many pasta dishes like spaghetti alla chitarra con pallotine, pecorino cheeses or the much loved Easter dish, Le Virtù.

 
 
 
 

Rep-Eat - H2020-MSCA-COFUND-2015

University of Teramo - Via Renato Balzarini 1 - 64100 - Teramo (TE) - Italy

repeat@unite.it  -  Private Area

 
 
 
Flag UE

This project has received funding from the European Union’s Horizon 2020 

research and innovation programme under 

the Marie Skłodowska-Curie grant agreement No 713714

 

 

Co-funding institutions