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About
Marina Cano Lamadrid
PhD en Sciences en la Universidad perteneciente al EEES (POLONIA) - 2021
PhD en RECURSOS Y TECNOLOGÍAS AGRARIAS, AGRO-AMBIENTALES Y ALIMENTARIAS en la Universidad Miguel Hernández (ESPAÑA) - 2020
Graduate en Ciencia y Tecnología de los Alimentos en la Universidad Miguel Hernández (ESPAÑA) - 2014
Teaching
Course
Degree
Type
Duration
ECTS
EMERGING AND SUSTAINABLE TECHNOLOGIES TO OPTIMISE POST-HARVEST FRUIT AND VEGETABLE QUALITY AND
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
MINIMAL PROCESSING TECHNIQUES TO PRESERVE QUALITY AND SAFETY OF HORTICULTURAL PRODUCE
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
INTRODUCTION TO FOOD INDUSTRIES TECHNOLOGY
Master's degree in Agronomic Engineering
Type
B
Duration
1Q
ECTS
3
REFRIGERATION AND COADJUTANTS FOR OPTIMIZING QUALITY AND SAFETY DURING POSTHARVEST HORTICULTURAL LIF
Master's degree in Agronomic Engineering
Type
O
Duration
1Q
ECTS
4
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
Master's degree in Agronomic Engineering
Type
O
Duration
1Q
ECTS
4
FOOD ENGINEERING OPERATIONS
Bachelor's degree in Agri-food and Biological Systems Engineering
Type
O
Duration
1Q
ECTS
6
POSTHARVEST TECHNOLOGY OF FRUIT AND VEGETABLES
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 (*)
2022-23
TECHNOLOGY AND ENGINEERING OF MINIMALLY PROCESSED PACKAGED FOODS
229102009
203301009
203301009
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Master's degree in Agronomic Engineering
Master's degree in Agronomic Engineering
Class
1
Survey respondent
3
Average
5
(*) Average over a maximum of 5
Projects
Date
Title
09/2022 — 08/2025
Revalorización sostenible de subproductos hortofrutícolas con tecnologías verdes para suplementar nuevos elaborados de frutas y hortalizas con biocompuestos clave extraídos
Ref: PID2021-123857OB-I00
I.P.: Francisco de Asís Artés Hernández
Financial Entity: Agencia Estatal de Investigación . Fondo Europeo de Desarrollo Regional (FEDER)
Contracts
Date
Title
11/2022 — 11/2022
Impartición de charla sobre diseño de menús para hoteles y restaurantes, basado en productos locales y de temporada en las Jornadas de Turismo Gastronómico sostenible en destino el día 8 de noviembre de 2022
Ref: 7433/22IA
I.P.: Marina Cano Lamadrid