Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

I have a 26 years research experience in the area of Meat Science & Technology, including a MsC thesis, a PhD thesis, two post-docs (Cornell University, USA and Foulum Research Center, Denmark), 9 years as Assistant Professor and 11 as Associate Professor at the University of Extremadura (Spain) and Professor at the University of Copenhagen since 2013. 

I have been advisor for 7 PhD thesis, I am author in more than 100 papers in peer-reviewed journals (H index=31 in web of knowledge), research leader in numerous funded research projects and coordinator of more than 15  R&D projects with different food companies. I am reviewer for more than a dozen of scientific peer reviewed journals and for several agencies of research evaluation.


Primary fields of research

  • Meat Science and Technology
  • Food Processing
  • Analytical Methodologies
  • Flavor Volatile Compounds Analysis
  • Lipid Composition
  • Lipid Oxidation
  • Texture Analysis
  • Toxic Compounds Analysis (Nitrosamines and Polycyclic Aromatic Hydrocarbons)
  • Statistics and Experimental Design
  • Sensory Analysis
  • Microbiological and Safety Issues


Responsible for the MSc course ‘Meat Products and Innovation’ (7,5 ETSC), University of Copenhagen, Department of Food Science.

Participating in the MSc course Meat Technology and Packaging (7,5 ECTS), University of Copenhagen, Department of Food Science

ID: 51320196