Projects per year
Personal profile
Research interests
Jordi Saldo is licentiate in Biology (UB) and in Food Science and Technology (UAB) and holds a PhD in Food Science (UAB). Before starting his postgraduate education, he worked for 8 years in fats and oils companies (Henkel Ibérica and Vandemoortele), where he gathered a good foundation on food processing at an industrial level. Jordi Saldo is Associate Professor at UAB since 2011, after completing a tenure. He was previously Associate Professor at UPC (2003-2006), teaching Unit Operations, Food Processing Methods and other subjects the like. He is Visiting Professor at Centro de Productos Bióticos (CEPROBI), part of Instituto Politécnico Nacional (IPN) in México since 2016, and he collaborates regularly with Universidad Politécnica Equinoccial (Quito, Ecuador) since 2015.
The researcher has 3 research tracks evaluated positively (the last one in 2016). He has been published 40 journal papers indexed in Web of Science (20 on 1st quartile), with an h-index of 16. These papers have received a thousand citations, 63.8 citations/year in the last 5 years (2014-19). He is member of the editorial board of Journal of Dairy Research, and has been reviewing for up to 20 different journals. Dr. Saldo has supervised 7 PhD thesis (and 5 more still in progress) and 11 MSc thesis and participated in 2 international projects devoted to University education, the 159444-1-2009-1-DK-EMMC; Erasmus Mundus Master Food of Life (EMFoL), funded by Education Audiovisual and Culture Executive Agency (EACEA), where Dr. Saldo was PI for the UAB participation. The second project has been the Latin American University, at the heart of the challenges of sustainable technical and social innovations in the territorial agro-food systems (INOVIA), funded also by Education, Audiovisual and Culture Executive Agency (Brussels) for the period 2016-19. Dr. Saldo Has been IP of different projects devoted to technology transfer, such as contracts with Arrossaires del Delta de l’Ebre (2016-2020), with Associació Catalana d'Escorxadors i Sales de Desfer (2013) or though competitive programs as RTC-2014-3157-2 Desarrollo de una nueva generación de equipos UHPH para el esterilizado de alimentos líquidos (UHPH4FOOD), with INSTALACIONES YPSICON SL. He has attracted effectively talent with the TECNIOSpring program (funded under Marie Skłodowska-Curie actions) to hire high skilled postdocs (TECSPR19-1-0082).
Dr. Saldo started to work with multivariate data processing in 1999, introduced to this topic during his pre-doctoral stay at UCC (Ireland). He has applied these skills to several research projects, with an output reflected into journal papers, and teaching short courses at Universidad Politécnica Equinoccial, and its application to solve some of the problems presented by contracts with companies.
The researcher has participated in different kinds of projects, funded from the European level to direct contracts with companies. He has been working with the core of this fluorescence research team in the projects AGL2012-33957 and COMRDI15-1-0027, applying optical methods based on fluorescence measurements and spectral multivariate data treatment to produce prediction models applied to dairy and meat processing.
Education/Academic qualification
Ph. D., Food Science and Technology, Universitat Autònoma de Barcelona (UAB)
Award Date: 24 Oct 2002
Degree, Food Science and Technology, Universitat Autònoma de Barcelona (UAB)
Award Date: 25 Oct 1997
Postgraduate, Certificate of Pedagogical Aptitude, Institut de Ciències de l'Educació (UAB)
Award Date: 1 Jun 1991
Degree, Biology, Universitat de Barcelona (UB)
Award Date: 10 Jun 1990
External positions
Associate Professor, Universitat Politècnica de Catalunya (UPC)
1 Feb 2003 → 14 Sept 2005
part time Lector, Universitat Autònoma de Barcelona (UAB)
15 Sept 2002 → 31 Jan 2003
Tècnic de Suport a la Recerca, Universitat Autònoma de Barcelona (UAB)
1 Jan 2002 → 31 Oct 2002
Becari de Formació en la Investigació, Universitat Autònoma de Barcelona (UAB)
1 Feb 1998 → 31 Dec 2001
Professor Asociat a Temps Parcial, Universitat Autònoma de Barcelona (UAB)
1 Nov 1997 → 20 Dec 1997
Analista de laboratori, Henkel Ibérica, S.A. División de Grasas Alimentarias
20 May 1997 → 18 Feb 1998
Analista de laboratori, Henkel Ibérica, S.A. División de Grasas Alimentarias
1 Aug 1995 → 30 Sept 1995
Responsable de Gestió de Qualitat, Mosa Alimentaria, S.A.
4 Nov 1994 → 3 Mar 1995
Adjunt al responsable de Gestió de Qualitat, Vandemoortele Ibérica, S.A.
1 Feb 1994 → 31 Jul 1994
Analista de laboratori, Henkel Ibérica, S.A. División de Grasas Alimentarias
1 Feb 1991 → 31 Jan 1994
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Network
Projects
- 7 Finished
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L'université latino-américane, au cour des engeux d'innovations techniques et sociales durables dans les systèmes agroalimentaires territoriaux (INOVIA)
Ferragut Perez, V. F., Mor Mur Francesch, M., Saldo Periago, J., Trujillo Mesa, A. J., Carmen Silvia Fávaro Trindade, Eliana Janet Sanjinez Argandoña, Erick Rojas Balcazar, Erol KÜLAHCI, Ileana Alfaro, Jesus Zamora Gutiérrez, Luc Martin, Manuela Pintado, Patricia Arguedas, Sylvie Davidou & Wack Anne-Lucie, Directrice General
15/10/16 → 14/10/19
Project: International educational programme
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Desarrollo de una nueva generación de equipos UHPH para el esterilizado de alimentos líquidos (UHPH4FOOD).Empresa:INSTALACIONES YPSICON SL.
1/02/14 → 31/12/16
Project: Research Projects and Other Grants
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APLICACION DE INDICADORES NATIVOS DE FLUORESCENCIA PARA CUANTIFICACION RAPIDA DE DAÑO TERMICO DURANTE EL PROCESADO DE LECHE
Castillo Zambudio, M., Saldo Periago, J., Zamora Viladomiu, A. & Gallardo, J. J.
1/01/13 → 31/12/15
Project: Research Projects and Other Grants
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Tecnologies emergents i nanotecnologies per a la millora de la seguretat alimentària
Guamis Lopez, B. & Saldo Periago, J.
1/01/13 → 30/06/14
Project: Research Projects and Other Grants
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Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
Mirazimi, F., Saldo, J., Sepulcre, F. & Pujolà, M., Jun 2023, In: European Food Research and Technology. 249, 6, p. 1669-1675 7 p.Research output: Contribution to journal › Article › Research › peer-review
Open Access -
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Saldo, J., Mirazimi, F., Sepulcre, F., Gràcia, A. & Pujolà, M., Dec 2022, In: Food Frontiers. 3, 4, p. 706-715 10 p.Research output: Contribution to journal › Article › Research › peer-review
5 Citations (Scopus)2 Downloads (Pure) -
Innovación tecnológica. Aplicaciones de alta presión hidrostática y ultrafiltración en leche y derivados
Suárez Jacobo, Á., Chombo Morales, M. P., Estarrón Espinosa, M., Saldo, J., García Fajardo, J. A. & Prado Ramírez, R., May 2022, Aportación a la la lactología en México: Construyendo redes de conocimiento. Chombo Morales, M. P. (ed.). Guadalajara, MX, p. 95-138 43 p.Research output: Chapter in Book › Chapter › Dissemination
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Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy
Alvarado, U., Zamora, A., Arango, O., Saldo, J. & Castillo, M., 1 Apr 2022, In: Journal of Food Engineering (Print). 318, 9 p., 110869.Research output: Contribution to journal › Article › Research › peer-review
Open Access3 Citations (Scopus) -
Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Mirazimi, F., Saldo, J., Sepulcre, F., Gràcia, A. & Pujolà, M., 1 Aug 2022, In: Foods. 11, 15, 2244.Research output: Contribution to journal › Article › Research › peer-review
Open Access1 Citation (Scopus)