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About
Pablo Salvador Fernández Escámez
PhD in PhD from University of Murcia (SPAIN) - 1994
Prof. Pablo S. Fernández is a full time professor in the Agronomic Engineering Department since 2009, where he leads the group of ¿Food Safety and Preservation¿. His research has been focussed on quantitative microbial risk assessment, mathematical modelling and preservation technologies of foods. He has been a panel expert of the BIOHAZ Panel of EFSA (2012-2018) and leads a Spanish Network of Excellence to develop quantitative risk assessment in Spain. He is a member of the scientific committee of the Spanish Food Safety Agency since 2019 (AESAN). He has extensive experience in management of research, as Vice-rector of Research and Innovation (2012-2015) of his University. He has 30 years of experience in research, leading many research projects and contracts. He has produced over 100 scientific publications.
Office Hours
Location
Day
Schedule
EDIFICIO de ETSI AGRONÓMICA, Floor 2, Office Despacho 2.24
Monday
11:00 — 13:00
EDIFICIO de ETSI AGRONÓMICA, Floor 2, Office Despacho 2.24
Tuesday
12:00 — 14:00
Teaching
Course
Degree
Type
Duration
ECTS
RISK ANALYSIS AND PREDICTIVE MICROBIOLOGY
Master's degree in Advanced Techniques for Agricultural Alimentary Research and Development
Type
O
Duration
1Q
ECTS
4
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
INTRODUCTION TO FOOD INDUSTRIES TECHNOLOGY
Master's degree in Agronomic Engineering
Type
B
Duration
1Q
ECTS
3
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
Master's degree in Agronomic Engineering
Type
O
Duration
1Q
ECTS
4
FOOD QUALITY, SAFETY AND TRAZABILITY
Degree in Agri-food and Biological Systems Engineering
Type
O
Duration
A
ECTS
7.5
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
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
Phd THESIS SUPERVISION
Date
Title
27-11-2020
Variabilidad de la respuesta de las cepas de salmonela y listeria a diferentes estrategias de inactivació
Clemente Carazo, Marta
04-05-2018
MATHEMATICAL MODELLING FOR THE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD FOLLOWING MILD PRESERVATION TREATMENTS
Garre Pérez, Alberto
23-11-2017
Preservación de la seguridad alimentaria y calidad en smothies morados mediante tratamientos térmicos suaves y altas presiones hidrostáticas
Gerardo Aníbal González Tejedor
27-03-2013
Effect of relevant environmental factors for food preservation and molecular identificatin (HRM) of Bacillus cereus group
Vera Antolinos López
26-01-2010
USO DE LAS TECNOLOGÍAS EMERGENTES COMO MEDIDA DE CONTROL LISTERIA MONOCYTOGENES EN ALIMENTOS VEGETALES Y EVALUACIÓN DE LA EXPOSICIÓN A NIVEL DE PROCESO
Guevara Prieto, Leymaya
Projects
Date
Title
09/2021 — 08/2024
Descontaminación y tratamiento durante el procesado con antimicrobianos naturales en nanoemulsión para garantizar la seguridad de bebidas vegetales y smoothies pasteurizados
Ref: PID2020-116318RB-C32
I.P.: Pablo Salvador Fernández Escámez / Alfredo Palop Gómez
Financial Entity: Agencia Estatal de Investigación
01/2019 — 12/2021
Planta piloto de encapsulación por atomización
Ref: EQC2019-006059-P
I.P.: Antonio López Gómez
Financial Entity: Agencia Estatal de Investigación . Fondo Europeo de Desarrollo Regional (FEDER)
01/2018 — 06/2021
Validación de nuevas herramientas y procesos para el análisis y la mejora de la seguridad alimentaria microbiológica
Ref: AGL2017-86840-C2-1-R
I.P.: Alfredo Palop Gómez / Pablo Salvador Fernández Escámez
Financial Entity: Agencia Estatal de Investigación . Fondo Europeo de Desarrollo Regional (FEDER)
09/2019 — 08/2020
EFSA-EUROFORA
Ref: EFSA-EUFORA 2019
I.P.: Pablo Salvador Fernández Escámez
Financial Entity: European Commission
01/2019 — 12/2019
Marcado CE del termorresistómetro Mastia
Ref: 20526/PDC/18
I.P.: Alfredo Palop Gómez
Financial Entity: Fundación Séneca-Agencia de Ciencia y Tecnología de la Región de Murcia
07/2017 — 06/2019
Desarrollo de la estructura necesaria para llevar a cabo una priorización y evaluación de riesgos biológicos cuantitativa en España
Ref: AGL2016-82014-REDT
I.P.: Pablo Salvador Fernández Escámez
Financial Entity: Ministerio de Economía y Competitividad
01/2014 — 06/2018
Validación de tratamientos térmicos suaves de conservación de alimentos: establecimiento de la seguridad microbiológica
Ref: AGL2013-48993-C2-1-R
I.P.: Pablo Salvador Fernández Escámez / Alfredo Palop Gómez
Financial Entity: Ministerio de Economía y Competitividad. Fondo Europeo de Desarrollo Regional (FEDER)
10/2016 — 09/2017
Premio del Consejo Social UPCT Isaac Peral y Caballero 2016 - Modalidad B (Transferencia tecnológica)
Ref: PREMIO ISAAC PERAL TRANSF
I.P.: Antonio López Gómez
Financial Entity: Consejo de Gobierno Carm
09/2015 — 08/2017
Esterilización de alimentos y desechos animales (sandach) mediante energía microondas con tecnología de calentamiento uniforme
Ref: DPI2014-61857-EXP
I.P.: Juan Luis Pedreño Molina
Financial Entity: Ministerio de Economía y Competitividad. Fondo Europeo de Desarrollo Regional (FEDER)
07/2016 — 09/2016
ESTANCIA MADARIAGA 2015 REINO UNIDO_PABLO S. FERNÁNDEZ ESCÁMEZ
Ref: PRX15/00410
I.P.: Pablo Salvador Fernández Escámez
Financial Entity: Ministerio de Educación, Cultura y Deporte
01/2013 — 12/2015
Equipamiento Científico-Técnico IBV
Ref: UPCA13-2E-1653
I.P.: Francisco Artés Calero
Financial Entity: Ministerio de Economía y Competitividad
12/2010 — 06/2014
Aplicación conjunta de ingredientes naturales y tecnologías no térmicas en la estabilización de bebidas de origen vegetal
Ref: AGL2010-22206-C02-02
I.P.: Paula María Periago Bayonas
Financial Entity: Ministerio de Ciencia e Innovación. Fondo Europeo de Desarrollo Regional (FEDER)
01/2009 — 12/2013
Optimización de las condiciones de procesado mínimo de alimentos garantizando la seguridad microbiológica
Ref: 08795/PI/08
I.P.: Paula María Periago Bayonas
Financial Entity: Fundación Séneca-Agencia de Ciencia y Tecnología de la Región de Murcia
04/2010 — 06/2011
Itinerarios docentes agroalimentarios
Ref: FCT-10-1344
I.P.: Alejandro Pérez Pastor
Financial Entity: Fecyt
01/2004 — 12/2006
MODELIZACIÓN Y ANÁLISIS DE DATOS DE INACTIVACIÓN POR CALOR Y ANTIMICROBIANOS DE ORIGEN VEGETAL LIBRES E INMOVILIZADOS: APLICACIÓN A LA CONSERVACIÓN DE ALIMENTOS
Ref: PC-MC/4/00068/FS/02
I.P.: Arturo Esnoz Nicuesa
Financial Entity: Fundación Séneca-Agencia de Ciencia y Tecnología de la Región de Murcia
12/2003 — 11/2006
Establecimiento de las condiciones de procesado de comidas preparadas con tratamiento térmico para garantizar su inocuidad alimentaria, evaluando los límites críticos e incertidumbres asociados
Ref: AGL2003-00996
I.P.: Alfredo Palop Gómez
Financial Entity: Ministerio de Ciencia y Tecnología
05/2002 — 05/2004
Aplicación de los pulsos eléctricos de alta intensidad (PEAI) para la conservación de zumo fresco de naranja.
Ref: PTR1995-0592-OP-03-02
I.P.: Alfredo Palop Gómez
Financial Entity: Ministerio de Ciencia y Tecnología
12/2000 — 12/2003
Desarrollo de un modelo basado en la aplicación de redes neuronales para predecir la supervivencia y crecimiento de Alicyclobacillus acidoterrestris, Listeria monocytogenes,Yersinia enteocolitica .
Ref: AGL2000-0494
I.P.: Alfredo Palop Gómez
Financial Entity: Ministerio de Ciencia y Tecnología
Contracts
Date
Title
07/2022 — 10/2022
To evaluate the biological safety and applicable legislation of egg and milk challenge meals according to the risk assessment methodology
Ref: 7236/22IA
I.P.: Pablo Salvador Fernández Escámez
09/2021 — 12/2021
Validación microbiológica de un equipo de envasado aséptico
Ref: 6856/21IA
I.P.: Alfredo Palop Gómez
06/2021 — 08/2021
To perform a microbial safety/stability evaluation of egg and milk challenge meals following the risk assessment methodology
Ref: 6725/21IA
I.P.: Pablo Salvador Fernández Escámez
03/2021 — 04/2021
To perform a microbial safety/stability evaluation of peanut challenge meal following the risk assessment methodology
Ref: 6626/21IA
I.P.: Pablo Salvador Fernández Escámez
06/2018 — 03/2019
Análisis cuantitativo de riesgos microbiológicos asociados al uso de aguas regeneradas como agua de riego de hortalizas de hoja
Ref: 5393/18IAEA
I.P.: Alberto Garre Pérez
12/2017 — 11/2018
Caracterización microbiológica de una línea de procesado de Hot soups
Ref: 5113/17IAEA
I.P.: Pablo Salvador Fernández Escámez
Publications
Year
Type
Title
2021
Impact of heating rates on alicyclobacillus acidoterrestris heat resistance under non-isothermal treatments and use of mathematical modelling to optimize orange juice processing
Juan Pablo Huertas / María Ros-Chumillas / Alberto Garre / Pablo S. Fernández / Arantxa Aznar / Asunción Iguaz / Arturo Esnoz / Alfredo Palop
ISSN: 23048158
Foods
2020
Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a
Alberto Garre / Alejandro Acosta / Juan D. Reverte-Orts / Paula María Periago Bayonas / Alejandro Benedicto Díaz Morcillo / Arturo Esnoz Nicuesa / Juan Luis Pedreño Molina / Pablo Salvador Fernández Escámez
ISSN: 18737145 09639969
Food Research International
2019
ISSN: 10959998 07400020
Food Microbiology
ISSN: 18737145 09639969
Food Research International
Tail or artefact? Illustration of the impact of uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation
Food Research International
2018
Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation
Alberto Garre Pérez / Marta Clemente Carazo / Pablo Salvador Fernández Escámez / Roland Lindqvist / José Alberto Egea Larrosa
Food Research International
Relevance of the Induced Stress Resistance When identifying the Critical Microorganism for Microbial Risk Assessment
Frontiers in Microbiology
ISSN: 10959998 07400020
Food Microbiology
Optimal characterization of thermal microbial inactivation simulating non-isothermal processes
Alberto Garre Pérez / Gerardo Gonzalez Tejedor / Pablo Salvador Fernández Escámez / José Alberto Egea Larrosa
Food Research International
Characterization and epiphytic microbial load changes of a fresh vegetables purple smoothie during shelf life
G. A. González-Tejedor / Pablo Salvador Fernández Escámez / Francisco de Asís Artés Hernández
ISSN: 05677572
Acta Horticulturae
Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses
Alberto Garre Pérez / Juan Pablo Huertas Baquero / Gerardo Gonzalez Tejedor / Pablo Salvador Fernández Escámez / José Alberto Egea Larrosa / Alfredo Palop Gómez / Arturo Esnoz Nicuesa
International Journal of Food Microbiology
2017
Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie
Gerardo A. González-Tejedor / Ginés Benito Martínez-Hernández / Alberto Garre / Jose A. Egea / Pablo S. Fernández / Francisco Artés-Hernández
ISSN: 19355149 19355130
Food and Bioprocess Technology
Erratum to: Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie (Food Bioprocess Technol, 10.1007/s11947-017-1965-5)
Gerardo A. González-Tejedor / Ginés Benito Martínez-Hernández / Alberto Garre / Jose A. Egea / Pablo S. Fernández / Francisco Artés-Hernández
ISSN: 19355149 19355130
Food and Bioprocess Technology
Quality changes and shelf-life prediction of a fresh fruit and vegetable purple smoothie
Gerardo Gonzalez Tejedor / Ginés Benito Martínez Hernández / Alberto Garre Pérez / José Alberto Egea Larrosa / Pablo Salvador Fernández Escámez / Francisco de Asís Artés Hernández
Food Bioprocess and Technology
A novel technique for sterilization using a power self-regulated single-mode microwave cavity
Juan D. Reverte-Ors / Juan L. Pedreño-Molina / Pablo S. Fernández / Antonio J. Lozano-Guerrero / Paula M. Periago / Alejandro Díaz-Morcillo
ISSN: 14248220
Sensors (Switzerland)
ISSN: 09639969
Food Research International
2016
One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes
F. Cattani / K. D. Dolan / S. D. Oliveira / D. K. Mishra / C. A.s. Ferreira / P. M. Periago / A. Aznar / P. S. Fernandez / V. P. Valdramidis
ISSN: 09639969
Food Research International
One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes
F. Cattani / K. D. Dolan / S. D. Oliveira / D. K. Mishra / C. A.s. Ferreira / P. M. Periago / A. Aznar / P. S. Fernandez / V. P. Valdramidis
ISSN: 09639969
Food Research International
High heating rates affect greatly the inactivation rate of Escherichia coli
Juan Pablo Huertas / Arantxa Aznar / Arturo Esnoz / Pablo S. Fernández / Asunción Iguaz / Paula M. Periago / Alfredo Palop
ISSN: 1664302X
Frontiers in Microbiology
Epiphytic microbial load changes of natural purple fresh vegetables smoothies during shelf life.
Gerardo Gonzalez Tejedor / Francisco de Asís Artés Hernández / Pablo Salvador Fernández Escámez
Proceedings of the 4th Workshop on Agri-Food Research.
2015
Epidemiology, Detection, and Control of Foodborne Microbial Pathogens
Miguel Prieto / Pierre Colin / Pablo Fernández-Escámez / Avelino Alvarez-Ordóñez
ISSN: 23146141 23146133
BioMed Research International
ISSN: 15321738 10820132
Food Science and Technology International
2014
Assessment of the acid shock effect on viability of Bacillus cereus and Bacillus weihenstephanensis using flow cytometry
Vera Antolinos López / Gino de Jesús Roa Escalante / María Ros Chumillas / Juan Pablo Huertas Baquero / Paula María Periago Bayonas / Alfredo Palop Gómez / Pablo Salvador Fernández Escámez
ISSN: 0963-9969
Food Research International
Assessment of the of acid shock effect on viability of Bacillus cereus and Bacillus weihenstephanensis using flow cytometry
Vera Antolinos / María Dolores Esteban / María Ros-Chumillas / Juan Pablo Huertas / Paula M. Periago / Alfredo Palop / Pablo S. Fernández
ISSN: 09639969
Food Research International
2013
Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg
María Dolores Esteban / Arantxa Aznar / Pablo S. Fernández / Alfredo Palop
ISSN: 10820132 15321738
Food Science and Technology International
Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg
María Dolores Esteban / Arantxa Aznar / Pablo S. Fernández / Alfredo Palop
ISSN: 10820132 15321738
Food Science and Technology International
Effect of medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores in buffers and food
Gino de Jesús Roa Escalante / Juan Pablo Huertas Baquero / Pablo Salvador Fernández Escámez / Alfredo Palop Gómez
ISSN: 0740-0020
Food Microbiology
Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores
María Dolores Esteban / Juan Pablo Huertas / Pablo S. Fernández / Alfredo Palop
ISSN: 07400020 10959998
Food Microbiology
Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments
Marina Muñoz-Cuevas / Leymaya Guevara / Arantxa Aznar / Antonio Martínez / Paula M. Periago / Pablo S. Fernández
ISSN: 09567135
Food Control
Teaching evaluation
Year
Course
Degree
Class
Survey respondent
Average (*)
2021-22
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.5
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
229102008
203104003
Master's degree in Agronomic Engineering
Class
1
Survey respondent
4
Average
4.5
2020-21
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
4
Average
4.5
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
518103012
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4
2019-20
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
7
Average
4.57
INTRODUCTION TO FOOD INDUSTRIES TECHNOLOGY
229101007
229101007
Master's degree in Agronomic Engineering
Class
1
Survey respondent
6
Average
4.17
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
229102008
203104003
Master's degree in Agronomic Engineering
Class
2
Survey respondent
4
Average
4.75
2018-19
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
13
Average
4.54
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
515104002
518104007
515104002
Degree in Agri-food and Biological Systems Engineering
Grado en Ingeniería de las Industrias Agroalimentarias
Grado en Ingeniería de las Industrias Agroalimentarias
Class
1
Survey respondent
7
Average
4.43
INTRODUCTION TO FOOD INDUSTRIES TECHNOLOGY
229101007
229101007
Master's degree in Agronomic Engineering
Class
1
Survey respondent
5
Average
4.4
2017-18
JUECES, CANNED AND FROZEN VEGETABLES TECHNOLOGY
518104007
515104002
515104002
Degree in Agri-food and Biological Systems Engineering
Grado en Ingeniería de las Industrias Agroalimentarias
Grado en Ingeniería de las Industrias Agroalimentarias
Class
1
Survey respondent
6
Average
4.17
FOOD QUALITY, SAFETY AND TRAZABILITY
518103012
515103001
518103012
515103001
Grado en Ingeniería de las Industrias Agroalimentarias
Degree in Agri-food and Biological Systems Engineering
Degree in Agri-food and Biological Systems Engineering
Class
1
Survey respondent
5
Average
4.4
PRODUCTION ENGINEERING IN FOOD FACTORIES
229101013
229101013
Master's degree in Agronomic Engineering
Class
1
Survey respondent
7
Average
3.86
INTRODUCTION TO FOOD INDUSTRIES TECHNOLOGY
229101007
229101007
Master's degree in Agronomic Engineering
Class
1
Survey respondent
6
Average
3.17
PREDICTIVE MICROBIOLOGY AND IMPROVEMENT OF FOOD SAFETY
229102008
203104003
229102008
203104003
Master's degree in Agronomic Engineering
Class
1
Survey respondent
3
Average
4.67
(*) Average over a maximum of 5