Javier Martínez Monzó

Javier Martínez Monzó is agronomist and Doctor of Food Science and Technology, University Polytechnic of Valencia.

https://www.upv.es/ficha-personal/xmartine 

In his teaching duties he is responsible for the subjects of Nutrition, Food and Culture and Central Cuisine and Collective Restoration for the Bachelor of Science and Food Technology.

He has collaborated with many Institutions, delivering courses on Nutrition and Health and Cooking in Vacuum, for professionals of the tourism sector.

Among the lines of research in which they participate, they focus from the work on 3D food printing, extrusion osmotic dehydration and vacuum impregnation, including those related to culinary technology and collective restoration, passing through the relationship between Nutrition and health.

Since 2001, he has collaborated with the most prestigious restorers in our community. From the work with them comes the Gastrovac, an empty cooking team, which is currently it is located in the kitchens of various places, from Vigo or Bilbao to Holland, Belgium or Sweden and even Australia and New Zealand.

Together with Team Development started a line of work on hollow cooking and frying which has resulted in many publications. He has conducted post-doctoral stays in the United States with the Dr. Rosana Moreira of Texas A&M University with whom she has collaborated on vacuum frying.

Since his inception as a researcher, he has maintained a close link with the world of agri-food industry that has been translated into contracts and patents technology transfer. CEO of a UPV spin-off named FOOD DESIGN, from which they provide R&D&I services to companies.

He is the author of numerous research publications in the field of technology Food, gastronomy and community nutrition. He is the author of numerous research publications in the field of technology Food, gastronomy and community nutrition.