Ginés Benito Martínez Hernández

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

Ginés Benito Martínez Hernández




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  • 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 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
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
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
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