Cristina Fernandez-Fraguas appointed assistant professor of food science and technology
Fernandez-Fraguas is one of eight new faculty members recently hired in the college. New positions in the college were identified to bring new talent to its focus areas, including food and health, infectious disease, biodesign and processing, and agricultural profitability and environmental sustainability. The new faculty members are distributed across teaching, research, and Extension.
She received a master's degree in chemistry, and a master's degree and Ph.D. in food science and technology, all from Complutense University of Madrid.
Her research and teaching is specialized in food colloids and lipid digestion. She has focused on molecular structures of bulk physiochemical and interfacial properties of dietary fiber, with the aim of designing ingredients and products to control lipid digestibility and reduce blood cholesterol levels.
She is a member of the Marie Curie Alumni Association and the Institute of Food Technologists.
Written by Amy Loeffler