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Ginés Benito Martínez Hernández

  • Teaching area: Tecnología de Alimentos
  • Food packaging, preservation and processing / Food technology

Ginés Benito Martínez Hernández

  • EMAIL
  • Teaching area: Tecnología de Alimentos
  • Food packaging, preservation and processing / Food technology
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About

Ginés Benito Martínez Hernández

PhD in PhD in Advanced Techniques in Agricultural and Food Research and Development from Polytechnic University of Cartagena (SPAIN) - 2012
Graduate in Agricultural Engineer from Technical University of Cartagena (SPAIN) - 2008
Technical Engineer in Technical Agricultural Engineer. Speciality: Food and Agricultural Industries from Universidad Politécnica de Cartagena (SPAIN) - 2004

Ginés Benito Martínez Hernández is a postdoctoral researcher (h index 27) in the Food Technology area of the Universidad Politécnica de Cartagena (UPCT). PhD in Advanced Techniques in Agricultural and Food Research and Development (2012), he has carried out pre and postdoctoral stays in prestigious institutions such as Texas A&M (USA, 2007-08), Institute of Food Research (UK, 2011) and Universitá degli Studi di Foggia (Italy, 2013-15). He is the author of +70 research articles included in the Journal of Citation Reports (JCR) and has participated in +40 presentations at national and international conferences.

His research expertise lines are applied nanotechnology in advanced food preservation and packaging systems, the development of new foods, and the use of eco-sustainable technologies to obtain healthier and safer food for the consumer.

He is the coordinator of the 6 editions of the 'International on-line Course on Postharvest and Fresh-cut Technologies', where more than 1,400 participants from some 80 countries have graduated (https://www.upct.es/gpostref/). He is currently a member of the editorial board of the 'ACS Food Science and Technology' journal from the American Chemical Society, and regularly reviews articles for journals included in the Journal of Citation Reports. He is a member of the evaluation panel of projects of the European Commission for the Horizon Europe 2021-2027 program.


Teaching

Course
Degree
Type
Duration
ECTS
CONTAMINATION AND RECONTAMINATION CONTROL TECHNIQUES IN FOOD PROCESSING AND PACKAGING
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
FOOD MANUFACTURING PROCESSES ENGINEERING
Master's degree in Agronomic Engineering
Type
B
Duration
2Q
ECTS
6
FOOD FACTORIES DESIGN
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
4.5
TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
Ir a Teams
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5
BIOTECHNOLOGY AND ADDITIVES IN THE FOOD INDUSTRY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5
EMERGENT TECHNOLOGIES AND CONTROL PROCESSING IN FOOD INDUSTRY
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
2Q
ECTS
4.5
ENVASES Y EMBALAJES
Bachelor's degree in Industrial Design and Product Development Engineering
Type
B
Duration
1Q
ECTS
3

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 (*)
2022-23
FOOD MANUFACTURING PROCESSES ENGINEERING
229101012
Master's degree in Agronomic Engineering
Class
1
Survey respondent
5
Average
4.8
2021-22
EMERGENT TECHNOLOGIES AND CONTROL PROCESSING IN FOOD INDUSTRY
518109019
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
3
Average
4
FOOD FACTORIES DESIGN
518104013
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
2020-21
FOOD FACTORIES DESIGN
518104013
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
7
Average
4.29
FOOD MANUFACTURING PROCESSES ENGINEERING
229101012
Master's degree in Agronomic Engineering
Class
1
Survey respondent
6
Average
3
2019-20
FOOD FACTORIES DESIGN
518104013
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
9
Average
3.33
(*) Average over a maximum of 5

Projects

Date
Title
09/2021 — 08/2024

Determination of Essential Oils inhibitory effect on fruits and vegetables ethylene production to develop innovative active packaging systems

Ref: PID2020-119882RB-I00
I.P.: Ginés Benito Martínez Hernández / Antonio López Gómez
Financial Entity: Agencia Estatal de Investigación
11/2020 — 10/2023

European University of Technology

Ref: 101004088
I.P.: Vicerrector-A UPCT
Financial Entity: European Commission
04/2019 — 09/2022

Desarrollo y Procesado Mínimo en Fresco de Germinados de Elevada Saludabilidad mediante Técnicas Ecosostenibles. Evolución de la Calidad y Seguridad durante la Vida Útil

Ref: 20849/PI/18
I.P.: Francisco de Asís Artés Hernández
Financial Entity: Fundacion Seneca
01/2014 — 12/2017

Innovaciones en el procesado mínimo de nuevos batidos refrigerados de hortalizas frescas optimizando su saludabilidad durante su vida comercial

Ref: AGL2013-48830-C2-1-R
I.P.: Francisco de Asís Artés Hernández
Financial Entity: Ministerio de Economía, Industria y Competitividad. Fondo Europeo de Desarrollo Regional (FEDER)
12/2010 — 04/2014

Influencia del riego deficitario en la calidad postcosecha del producto entero y mínimamente procesado en fresco

Ref: AGL2010-19201-C04-02
I.P.: Encarnación Pilar Aguayo Giménez
Financial Entity: Ministerio de Economía, Industria y Competitividad

Contracts

Date
Title
09/2022 — 09/2025

Licencia de la solicitud de patente P202230655, Composición de recubrimiento activo para su aplicación en láminas de material celulósico

Ref: 7261/22IA-L
I.P.: Antonio López Gómez
09/2021 — 08/2023

Nuevos tipos de vinagres con funcionalidad tecnológica mejorada

Ref: 7170/22IA-P
I.P.: Antonio López Gómez
01/2023 — 05/2023

Proyecto de puesta en marcha del proceso de biosíntesis y purificación de ácido hialurónico de alto peso molecular

Ref: 7531/23IA
I.P.: Antonio López Gómez
02/2021 — 01/2023

Investigación y desarrollo de un nuevo simbiótico y de su proceso de fabricación industrial como complemento alimenticio

Ref: 6710/21IA-P
I.P.: Antonio López Gómez
02/2022 — 05/2022

Barqueta activa termosellable para la conservación de frutas y hortalizas frescas

Ref: 7139/22IA
I.P.: Ginés Benito Martínez Hernández
06/2019 — 05/2021

Nuevas Tecnologías de proceso para productos empanados saludables (CDTI)

Ref: 6062/19IA-P
I.P.: Antonio López Gómez
07/2014 — 07/2016

Factores responsables de la peteca del limón y desarrollo de técnicas sostenibles para su control para la empresa FRUGARVA S.A. (CDTI) | | | | | | |

Ref: 3835/14IAEA-P
I.P.: Francisco Artés Calero

Awards

Year
Title
2018

Premio FUNDACIÓN COVIRAN (2ª Edición) al desarrollo de un Hummus de brócoli como “Producto final o prototipo de producto elaborado a partir de alimentos de origen vegetal de carácter innovador y que no se encuentre comercializado”

Premio de Investigación de carácter nacional

Premio “Isaac Peral y Caballero”

Premio de Investigación de carácter regional

2016

Premio "ISAAC PERAL Y CABALLERO

Premio de Investigación de carácter regional