Researcher profile

Ángel A. Carbonell-Barrachina

Ángel Carbonell-Barrachina got his Ph.D. on Chemistry in 1995, and currently, is Full-Professor of Food Sciences and Technology at the Miguel Hernandez University (UMH), where he leads the Group on Food Quality and Safety. Dr. Carbonell has worked worldwide (UK, USA, Poland, India, etc.) and has authored more than 300 research articles published in international journals within the areas of Food Sciences and Technology, Environmental Sciences and Agriculture. He has coordinated projects funded by the European Union, World Bank, Spanish Government, US Department of Agriculture, and private food companies. At this time his main research topics are food quality and food safety; among his main interests are use of sensory evaluation in the food industry, industrialization of pomegranate and minor crops, drying effects on fruits and vegetables, effects of manufacturing on the quality of foods, such as ice-creams, confections, chocolate, etc., and occurrence of chemical pollutants in foods, especially arsenic. He has created the Sensory Analysis and Consumer Behavior Center at UMH in cooperation with the Sensory Analysis Center of Kansas State University. In 2020, he was appointed as doctor honoris causa of the Wrocław University of Environmental and Life Sciences (Wrocław, Poland). Later in August 2020, he was named General Director of Science and Research of the Valencian Government (Spain).