Dr. Tiziana Fornari

Name: Dr. Tiziana Fornari

Educational Qualification: Phd.

Designation: Professor at the Universidad Autónoma de Madrid (UAM University), Spain.

Department: Production and Characterization of Novel

Email: tiziana.fornari@uam.es

Research Interests: • Food engineering and novel processing technologies. • Functional food ingredients and novel food design. • Production of natural extracts by supercritical fluid extraction and other techniques such as liquid-solid extraction, pressurized liquid extraction, ultrasound assisted extraction, etc. • Fractionation of extracts and isolation of bioactive substances using preparative techniques. • Process parameters determination, design and optimization. • Thermodynamic modeling: pure component parameters and phase equilibria.

Biography: Tiziana Fornari is professor of food science and technology at UAM University (Universidad Autónoma de Madrid) in Madrid, and Director of CIAL (Food Science Research Institute) UAM- CSIC. She has coauthored 90 research papers and holds several patents on novel foods and food ingredients for specific health use. She received the PhD degree in chemical engineering (1995) from the UNS University (Universidad Nacional del Sur) in Argentine, and had a research position in a chemical engineering research institute (PLAPIQUI- UNS-CONICET Argentine) for 15 years. In 2004, she was granted by the Ministry of Science and Innovation of Spain with a Ramón y Cajal research contract in the area of food science and technology at UAM. Her research interests include food engineering and novel processing, high pressure technologies applied to the production of functional food ingredients, the isolation of bioactive substances, the fundamentals of separation processes, thermodynamic phase equilibria modeling, process design, simulation and optimization. Presently, she is coordinating the postgrade studies on Food Science at UAM and is a member of the directorate of the Spanish Association of Experts in High Pressure Fluid Technology (FLUCOMP).