Group leader

fguardiola@ub.edu

Publications in Scopus

ORCID

Francesc Guardiola is Professor of Food Science and Nutrition at the University of Barcelona. He has over 25 years of research experience in lipid chemistry and analysis, with a lot of works focused on lipid oxidation and food quality. He has authored or co-authored 71 peer-reviewed articles, 20 books and book chapters, and 73 conference contributions (January-2015). He has supervised 7 doctoral theses. He has taught several subjects: Principles of Nutrition; Principles of Food Science; Principles of Food Technology; Food Chemistry and Biochemistry; Food analysis; and Function of Lipids in Foods and Nutrition.

He has been the coordinator the official Master degree program  “Food Research, Development and Innovation” of the University of Barcelona (2009-2016).

EXPERTISE KEYWORDS:

Food science and nutrition – Analytical chemistry – Analysis of foods, feeds and biological samples – Determination of lipid components – Optimization and validation of analytical methods – Lipid oxidation – Food quality assessment – Edible fats and oils – Deep fat frying and fried products – Characterization of fat co- and by-products from the food chain for feed uses – Influence of dietary supplementation on the quality of foods of animal origin – Organic cured meat products – Authentication of Foods- Biological effects of lipid oxidation products.