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Francisco de Asís Artés Hernández

  • Teaching area: Tecnología de Alimentos
  • Food technology / Food sustainability / Food nutritional balance

Francisco de Asís Artés Hernández

  • EMAIL
  • Teaching area: Tecnología de Alimentos
  • Food technology / Food sustainability / Food nutritional balance
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About

Francisco de Asís Artés Hernández is Director de la Escuela Internacional de Doctorado

Assessment of teaching: number of five-year periods assessed positively: 4
Assessment of research: number of six-year periods assessed positively: 4
Assessment of transfer: number of six-year periods assessed positively: 1

Professional situation: Full Professor on Food Technology. Superior Agronomical Engineering School (ETSIA) ¿ UPCT, Spain. Head of Postharvest & Refrigeration Group. ORCID Code: http://orcid.org/0000-0002-0689-7301 ; Scopus Author ID: 55894452200; ResearcherID: https://publons.com/researcher/2280727/francisco-artes-hernandez/ 

Academic degree: Agronomical Engineer 1998 (Valencia, Spain). PhD 2004 (UPCT) 

Research interest areas: Improvement and development of eco-friendly postharvest technologies to preserve / enhance quality and safety of whole, fresh-cut and minimally processed fruit and vegetables during shelf life. Horticultural by-products revalorization.

University Management experience: Coordinator of the Official Master (2011-2015) and Doctorate Programs (2011 to present) in `Advanced Techniques for Research and Development in Food and Agriculture (TAIDA)'. Director of the Research Chair G`s España - UPCT (2014 to 2020). 

Research activity: I have participated or I´m participating in 29 Research Projects funded in public announcements of Spain or the EU. I have been the Principal Researcher at those granted by the MEC (AGL2007-63861/ALI), MINECO (AGL2013-48830-C2-1-R), Seneca Foundation (20849/PI/18) and MCIN (PID2021-123857OB-I00). I have participated in more than 70 R&D contracts with private companies from the EU and USA (Principal Researcher in +50% of them). I have directed 15 Doctoral Thesis with high scientific production. I have published + 130 articles in high impact journals listed in the JCR-SCI, of which around 80% are in the first quartile (Q1) of their category, being in around 70% of them the first, second, last or corresponding author, which gives an idea of the active participation conducted. My papers have been cited +4000 times in JCR-ISI manuscripts, with an H index of 39. I´m author of 4 invention patents. I have also published more than 40 articles in scientific journals not listed in the JCR-SCI, 30 book chapters and +350 papers and presentations at conferences. In 10 of them, I was a member of the organizing / scientific committee, and in 8 of them, I was the Chairman of the Organizing Committee (WIA). I´m Associate Editor of the Journal of the Science of Food and Agricultureâ, âFoodsâ, âApplied Chemistryâ and âApplied Scienceâ. Regular reviewer of several JCR journals. I have been evaluator of scientific Projects and Professors promotion in Italy, Israel, Slovenia and several certificationsâ agencies.   

R&D Awards: âIsaac Peral y Caballeroâ as best researcher of UPCT (2022), UPCT Social Council award for R+D+i (2009, 2016, 2018). âCoviran Foundationâ award to innovation for the development of a broccoli hummus (2018) and Sakata Seeds for R+D+i (2021).

Professional activity: participation in 6 company Engineering Projects highlighting the design and calculation of installations of Primaflor SAT, Toñifruit SL and El Limonar of Santomera. 


Teaching

Course
Degree
Type
Duration
ECTS
TEMERGING AND SUSTAINABLE TECHNOLOGIES TO OPTIMISE POST-HARVEST FRUIT AND VEGETABLE QUALITY AND
Máster Universitario en Innovación, Desarrollo y Sostenibilidad Agroalimentariao
Type
O
Duration
1Q
ECTS
4
MINIMAL PROCESSING TECHNIQUES TO PRESERVE QUALITY AND SAFETY OF HORTICULTURAL PRODUCE
Máster Universitario en Innovación, Desarrollo y Sostenibilidad Agroalimentariao
Type
O
Duration
1Q
ECTS
4
TECNOLOGÍAS EMERGENTES Y SOSTENIBLES OPTIMIZAR CALIDAD Y SEGURIDAD HORTOFRUCTÍCOLA POS-RECOLECCIÓN
Máster en Ingeniería Agronómica
Type
O
Duration
1Q
ECTS
4
TÉCNICAS DE PROCESADO MÍNIMO HORTOFRUTÍCOLA PARA PRESERVAR LA CALIDAD Y SEGURIDAD
Máster en Ingeniería Agronómica
Type
O
Duration
1Q
ECTS
4
FOOD ENGINEERING OPERATIONS
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
6
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
6
POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
6

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 ENGINEERING OPERATIONS
518103016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
229102009
203301009
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
2022-23
FOOD ENGINEERING OPERATIONS
518103016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.5
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
229102009
203301009
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 ENGINEERING OPERATIONS
518103016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
6
Average
4.67
POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
518104009
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
3
Average
4.33
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.25
REFRIGERATION AND COADJUTANTS FOR OPTIMIZING QUALITY AND SAFETY DURING POSTHARVEST HORTICULTURAL LIF
229102007
203104002
Master's degree in Agronomic Engineering
Class
1
Survey respondent
4
Average
4.5
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
229102009
203104005
Master's degree in Agronomic Engineering
Class
1
Survey respondent
4
Average
4.5
2020-21
FOOD ENGINEERING OPERATIONS
518103016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
9
Average
4.44
POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
518104009
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
5
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
5
2019-20
FOOD ENGINEERING OPERATIONS
518103016
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
9
Average
4.44
POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
518104009
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
8
Average
4.5
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
9
Average
4.67
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
229102009
203104005
Master's degree in Agronomic Engineering
Class
1
Survey respondent
3
Average
5
(*) Average over a maximum of 5