Mathews Journal of Nutrition & Dietetics

Prof. Dr. Antonio Jose Perez-Lopez

Professor at Department of Food Technology and Nutrition, Faculty of Pharmacy and Nutrition
UCAM (Catholic University of Murcia)
Spain

Antonio J. Pérez-López is Professor at the Catholic University of San Antonio of Murcia (UCAM, Spain). He holds two university degrees, a Bachelor’s degree in Agro-Food Engineering and a Bachelor’s degree in Food Science and Technology, as well as an International Master’s degree in Biotechnology and Tropical Juices. As a professor and researcher in Food Technology, with expertise in agri-food product innovation, processing and preservation technologies, food hygiene and safety, recovery and valorization of plant-based by-products (circular economy), bioactive compounds, active/bioactive packaging and packaging–food interactions, as well as enology and wine processing. Before joining academia, he worked in the private sector in consulting roles related to occupational safety and workplace hygiene. Also, later joined industrial R&D teams in private companies, actively involved in the development of new food products and the optimization and scaling of key operations in the agri-food industry. His work included improving pectin extraction and functionality for use as food additives, as well as optimizing processes for the recovery of citrus essential oils. During my university training, he also served as an internal student in Biochemistry- and Food Processing-related subjects, reinforcing my experimental expertise and methodological rigor. My research covers volatile compounds and sensory quality, process contaminants (e.g., acrylamide) and mitigation strategies, processing technologies (including non-thermal and mild treatments), and post-harvest handling. My contributions include: the impact of cultivation practices on carotenoids, minerals, and color (peppers and citrus fruits); aroma and volatile composition in juices and wines; cyclodextrins and complexation strategies to modulate browning and quality; immunoassays for residues in juices; pulsed light/UV-C and ethylene management in vegetables and nuts; texture and consumer acceptance in fruits and vegetables; and enological processing approaches, including hyperbaric micro-oxygenation. Across these topics, I integrate GC–MS/HPLC, experimental design, and sensory panels to connect chemistry, processing variables, and consumer perception. Currently, I am supervising three PhD theses focused on hyperbaric treatments in wines, active packaging technologies for food quality and shelf-life improvement, and the selection and application of novel strains with defined aromatic profiles to enhance the flavor of cured burgers.