Lorenzo Pastrana is currently Chair of the Research Office and Group Leader of the Food Processing Group, at the International Iberian Nanotechnology Laboratory (INL). He is also Professor of Food Science at the University of Vigo where he was the Director of the Centre of Research transference and Innovation (CITI) and Head of Knowledge Transfer Office (2009-2010). He founded the Galician Agri-Food Technology Platform (2006) engaging academic institutions and companies to pave the clusterization of the sector.
Currently, he takes part of the scientific board of the Portugal Foods innovation cluster. In 2015 he joins the INL as Head of the Department of Life Sciences that included three Research Units, namely Food, Environment and Health. At INL his research is marked oriented with a multidisciplinary approach integrating methods and concepts of the biotechnology, nanotechnology and mathematical modelling. Currently, he is working in three main research lines: Food Structure with an emphasis on 3D printing materials, encapsulation technologies for improving functional foods and food personalization and active and intelligent food packaging. He is author of more than 180 scientific contributions and 4 licenced patents relating the development of new food products and process. He was the PI of more than 30 National and European research projects and contracts and promoter of 2 food startups.
- Fuciños, C., Fuciños, P., Míguez, M., Katime, I., Pastrana, L. M., & Rúa, M. L.
Temperature- and pH- Sensitive Nanohydrogels of Poly(N-Isopropylacrylamide) for Food Packaging Applications: Modelling the Swelling-Collapse Behaviour.
PLoS ONE, 9(2), e87190 (2014).
- Cerqueira, M.A., Costa, M.J., Fuciños, C., Pastrana, L.M., Vicente, A.A.
Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization.
Food and Bioprocess Technology 7 (5), pp. 1472-1482. (2014).
- Cerqueira, M.A., Fabra, M.J., Castro-Mayorga, J.L., Bourbon, A.I. Pastrana, L.M., Vicente, A.A., Lagaron, J.M.
Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization.
Food and Bioprocess Technology, 9(11), 1874-1884. 2016.