Instituto de Investigación en Ciencias de la Alimentación (CIAL, UAM-CSIC)
October 15
Marta Martínez is a tenured scientist at the Institute of Food Science Research (CIAL-CSIC-UAM) in Madrid, Spain. Her scientific interests lie in the multi-scale structural study of food biomass sources and the correlation with techno-functional properties, to develop strategies aimed at a more efficient use of natural resources for food applications. She has extensive knowledge in the application of X-ray and neutron scattering techniques to study the structure of food systems and packaging materials, as well as to understand the gastrointestinal digestion mechanism of foods.
Throughout her career she has held research stays and collaborations with leading international institutions, including KTH Royal Institute of Technology, Chalmers University of Technology, the United States Department of Agriculture and the University of Illinois. She was also a postdoctoral fellow at the Australian Nuclear Science and Technology Organisation (ANSTO), where she studied the structure of plant cell walls using scattering techniques.
She has authored over 100 peer-reviewed publications and is currently leading several national and international projects on sustainable protein sources and biomaterials, including the ERC Consolidator Grant PRODIGEST, focused on understanding protein structural transformations during digestion. Her research bridges neutron scattering, soft matter physics and food science to advance the development of sustainable food systems.
