Alfredo Palop Gómez

  • Teaching area: Tecnología de Alimentos
  • Food safety, traceability, certification and authenticity / Food packaging, preservation and processing

Alfredo Palop Gómez




  • EMAIL

  • Teaching area: Tecnología de Alimentos
  • Food safety, traceability, certification and authenticity / Food packaging, preservation and processing
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About

Alfredo Palop Gómez

PhD in Veterinary from University of Zaragoza (SPAIN) - 1995

Alfredo Palop Gómez is a Full Professor in the Food Technology area of the Technical University of Cartagena (UPCT). Doctor in Veterinary Medicine from the University of Zaragoza (1995), he performed postdoctoral stays at Unilever Research Colworth Laboratory, in Bedford, United Kingdom (1995), at the University of Rochester, in Rochester, United States (1996-97) and at the University of Zaragoza (1998-99). In 1999 he joined the UPCT, where he has remained since, first as Professor and, subsequently, since 2010, as Full Professor. 

His main interest is in the area of food microbiology, in aspects related to heat treatments and heat resistance of vegetative and spore-forming bacteria, use of antimicrobial compounds for food preservation, mechanisms of resistance and inactivation of microorganisms and predictive microbiology.  

He has leaded 8 funded research projects and 19 contracts with companies and has participated in about 60 projects and contracts with companies. As a result of these investigations he has published about 60 articles in journals included in the Science Citation Index (index H: 24) and three book chapters and has presented more than one hundred communications to congresses. 

He has patented two pieces of equipment, a thermoresistometer and an automatic and hygienic evaporative cooler, and has supervised nine doctoral theses. 

He regularly carries out evaluations of articles for journals included in the Journal of Citation Reports and is an evaluator of scientific projects for ANEP, also collaborating with other international evaluation agencies. He has been coordinator of the Agricultural and Food Technology PhD Program of the UPCT (2002-2004), vicedirector of Postgraduate and Institutional Relations of the School of Agricultural Engineering between 2006 and 2010, and member of the Scientific Committee of the Spanish Agency for Food Consumption, Food Safety and Nutrition (AECOSAN), between 2015 and 2019. Currently is member of the editorial board of the journal Food Microbiology, since 2020, and has been recently invited to join the editorial board of the International Journal of Food Microbiology. He is currently responsible for the Microbiology and Food Safety Unit of the Plant Biotechnology Institute of the UPCT since 2014 and Academic Director of the Specific Master in Food Safety: Regulation, Certification and Audits, which is taught at the UPCT in collaboration with the College of Chemists of the Murcia Region, since 2015, and member of the Comittee on Research Ethics of the UPCT, since 2018. 


Office Hours

Location
Day
Schedule
EDIFICIO de ETSI AGRONÓMICA, Floor 2, Office 2.25
Para cualquier tutoría, contactar previamente por correo electrónico
Monday
10:00 — 10:00

Teaching

Course
Degree
Type
Duration
ECTS
TECHNIQUES IN CELLULAR AND MOLECULAR BIOLOGY
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
RISK ANALYSIS AND PREDICTIVE MICROBIOLOGY
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
PRODUCTION ENGINEERING IN FOOD FACTORIES
Master's degree in Agronomic Engineering
Type
B
Duration
2Q
ECTS
4
TECHNIQUES IN CELLULAR AND MOLECULAR BIOLOGY
Master's degree in Agronomic Engineering
Type
O
Duration
1Q
ECTS
4
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
Master's degree in Agronomic Engineering
Type
O
Duration
1Q
ECTS
4
FOOD QUALITY, SAFETY AND TRAZABILITY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
A
ECTS
7.5
FOOD MICROBIOLOGY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
4.5
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5

Abbreviation list

  • BS: Basic course
  • B: Required course
  • O: Elective course
  • A: Year-long
  • 1Q: 1st half
  • 2Q: 2st half

Teaching evaluation

Year
Course
Degree
Class
Survey respondent
Average (*)
2023-24
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
6
Average
4.17
2022-23
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.75
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
518109016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.8
PRODUCTION ENGINEERING IN FOOD FACTORIES
229101013
Master's degree in Agronomic Engineering
Class
1
Survey respondent
6
Average
4.83
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203301008
Master's degree in Agronomic Engineering
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Class
1
Survey respondent
3
Average
5
2021-22
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.25
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
Máster Universitario en Técnicas Avanzadas en Investigación y Desarrollo Ag
Master's degree in Agronomic Engineering
Class
1
Survey respondent
4
Average
4.5
2020-21
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
9
Average
4.89
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
PRODUCTION ENGINEERING IN FOOD FACTORIES
229101013
Master's degree in Agronomic Engineering
Class
1
Survey respondent
6
Average
4.5
TECHNIQUES IN CELLULAR AND MOLECULAR BIOLOGY
229102004
203101001
Master's degree in Agronomic Engineering
Máster Universitario en Técnicas Avanzadas en Investigación y Desarrollo Ag
Class
1
Survey respondent
3
Average
5
2019-20
FOOD MICROBIOLOGY
518103017
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
15
Average
4.13
PRODUCTION ENGINEERING IN FOOD FACTORIES
229101013
Master's degree in Agronomic Engineering
Class
1
Survey respondent
8
Average
4.38
TECHNIQUES IN CELLULAR AND MOLECULAR BIOLOGY
229102004
203101001
Master's degree in Agronomic Engineering
Máster Universitario en Técnicas Avanzadas en Investigación y Desarrollo Ag
Class
2
Survey respondent
4
Average
4.5
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
Máster Universitario en Técnicas Avanzadas en Investigación y Desarrollo Ag
Master's degree in Agronomic Engineering
Class
2
Survey respondent
3
Average
4.67
(*) Average over a maximum of 5