Dr. Helena M. Moreno is currently working as researcher at the Institute of Food Science Technology and Nutrition and served as Associate Professor at the Veterinary Faculty, both in Madrid (Spain). She is graduated in Veterinary Science (2001) and in Food Science Technology (2004). Since 2009 she is European PhD on Veterinary Science. She has authored around 30 publications 1 books and 1 chapter book. She has also collaborated in 8 research projects and directed 1 doctoral thesis. She has been awarded by Canon Foundation (2015), by II International Food R&D Brokerage Event (2013) and with the Accesit in Biotechnology, Agrofood and Health Science Prize (2009) to the patent “Method of forming myotomes or myosepta in restructured fish products”.
Dr. Helena M. Moreno research interest is based on in fish muscle valorization, fish muscle and surimi protein gelation and collagen properties and the relationship with muscle physicochemical properties.