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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 29) 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 has been the coordinator of the last 8 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
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 (*)
2023-24
FOOD FACTORIES DESIGN
518104013
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
ENVASES Y EMBALAJES
524104007
524104007
Bachelor's degree in Industrial Design and Product Development Engineering
Class
1
Survey respondent
4
Average
4.25
2022-23
FOOD MANUFACTURING PROCESSES ENGINEERING
229101012
Master's degree in Agronomic Engineering
Class
1
Survey respondent
5
Average
4.8
2021-22
FOOD FACTORIES DESIGN
518104013
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
EMERGENT TECHNOLOGIES AND CONTROL PROCESSING IN FOOD INDUSTRY
518109019
518109019
Bachelor's degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
3
Average
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
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
Nuevas tecnologías de enfriamiento, descontaminación y envasado para incrementar la seguridad alimentaria y la vida útil de la carne fresca de cerdo
Ref: 8039/24IA-P
I.P.: Antonio López Gómez
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
12/2023 — 12/2024
Proyecto de puesta en marcha y documentación del proceso de biosíntesis y purificación de ácido hialurónico de alto peso molecular
Ref: 7987/23IA
I.P.: Antonio López Gómez
06/2023 — 05/2024
Diseño y puesta en marcha de una nueva fábrica de elaboración y envasado de dientes de ajos pelados refrigerados ubicada en el Polígono Industrial San Fernando, de Cox (Alicante)
Ref: 7644/23IA
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
06/2018 — 02/2020
NEW MULTI-ACTIVE CARDBOARD PACKAGINS SOLUTION TO EXTEND THE SHELF -LIFE OF FRESH FRUITS AND VEGETABLES BY 40% - FRESHTRAY. Fase - 2, financiado por el Programa Europeo Horizon 2020, Call: H2020-Call:H2020-SMEInst-2018-2020-2: (ref FRESHTRAY-812001)
Ref: 5384/18IAEA-P
I.P.: Antonio López Gómez
04/2018 — 12/2019
Innovative technology based on the integration of natural substances in ice to improve animal welfare and extend shelf-life of farmed fish. H2020-Call: H2020-SMEINST-2-2016-2017: (ref ICE2LAST-804493)
Ref: 5341/18IAEA-P
I.P.: Antonio López Gómez
04/2018 — 04/2019
UltraCLEAN thermoforming equipment for food PACKaging, a cost-effective alternative to clean rooms. H2020-Call: H2020-SMEINST-2-2016-2017: (ref CLEANPACK)
Ref: 5361/18IAEA-P
I.P.: Antonio López Gómez
09/2017 — 12/2017
Effect of UV-C radiation as sanitizing agent of baby leaves
Ref: 5051/17IAEA
I.P.: Francisco de Asís Artés Hernández
08/2015 — 07/2016
Procesado mínimo de brócoli tipo mini para preservar y/o potenciar sus propiedades bioactivas y organolépticas
Ref: 2628/15IAEA
I.P.: Francisco Artés Calero
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
06/2013 — 09/2013
Caracterización de compuestos nutricionales y bioactivos en brócoli convencional e híbrido, natural, encurtido y cocinado
Ref: 3620/13IAEA
I.P.: Francisco Artés Calero
03/2009 — 08/2011
Procesado mínimo de bróculi tipo mini para preservar y/o potenciar sus propiedades bioactivas y organolépticas
Ref: 2628/09IAEA
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