Cristina Barrera

Cristina Barrera serves as Associate Professor at Universitat Politècnica de València, where she specializes in food processing and engineering after completing her degree in Agricultural Engineering and PhD in Food Science and Technology. Her research at the University Institute of Food Engineering-FoodUPV focuses on understanding the relationship between food functionality and structural changes during processing. Her work includes developing sustainable processing methods for creating nutrient-rich products, particularly through vacuum impregnation and osmotic dehydration techniques. As a leading researcher in food engineering, she contributes to sustainable development through projects aimed at reducing food waste and creating value-added products from industry by-products. Her teaching activities in the Food Technology Department emphasize mass transport operations in food processing, combining theoretical understanding with practical applications in sustainable food production.