Carmen Bueno-Ferrer graduated in Food Science and Technology at the University of Granada (Spain). On June 2012 she was awarded her PhD in Chemistry at University of Alicante (Polymers and Nanomaterials Analysis group), for research on development of biocomposites based on vegetable oils for food packaging applications. She is currently undertaking a Postdoctoral research in the School of Food Sciences at Dublin Institute of Technology (Ireland), where she is carrying out the evaluation of changes in meat quality and different food packaging materials as affected by cold plasma discharge used for in-pack sterilization. She has published 10 peer-reviewed articles and 5 book chapters as well as participated in several international conferences. Carmen Bueno-Ferrer graduated in Food Science and Technology at the University of Granada (Spain). On June 2012 she was awarded her PhD in Chemistry at University of Alicante (Polymers and Nanomaterials Analysis group), for research on development of biocomposites based on vegetable oils for food packaging applications. She is currently undertaking a Postdoctoral research in the School of Food Sciences at Dublin Institute of Technology (Ireland), where she is carrying out the evaluation of changes in meat quality and different food packaging materials as affected by cold plasma discharge used for in-pack sterilization. She has published 10 peer-reviewed articles and 5 book chapters as well as participated in several international conferences.

Food Technology, Nutritional Science