Short CV/Education and training

  • Agronomical engineering degree (specialist in Food Industries), Food Science and Technology degree and doctorate in Food Science and Technology at the Polythecnical University of Valencia, Spain (UPV) (European mention of PhD and extraordinary award; 2010). During this period, I did a pre-doctoral intership at the University of Bourgogne (France) working on the development of barrier and active edible films and coatings made of food hydrocolloids to enhance food quality and extend product shelf life.

  • Thereafter, in 2010, I was granted with a postdoctoral contract at the UPV as a postdoctoral scientist. For almost two years, I was working on the development of edible films based on biodegradable materials and I was a supervisor of one PhD student working on the development of biodegradable composite films based on starch. During this period, I did a postdoctoral stay at the University of Bourgogne working on the kinetics release of aroma compounds encapsulated into biodegradable films.

  • In 2011, I was granted with a postdoctoral contract “Juan de la Cierva” at the Institute of Agrochemistry and Food Technology of the Spanish (IATA-CSIC) where I was working on the development of innovative strategies to improve the barrier and functional performance of biodegradable and renewable polymers based on the development of biodegradable multilayer systems.

  • In 2013, I carried out a postdoctoral stay at the University of Minho (Portugal) to develop layer-by-layer active biodegradable structures which is a novel food coating technology in the food area and, in 2015 I got a Ramon y Cajal contract at IATA-CSIC.

Selected publications

  • Moreno, M.A., Vallejo, A.M., Ballester, A.-R., Zampini, C., Isla, M.I., López-Rubio, A., Fabra, M.J. (2020). Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries (2020) Food Hydrocolloids, 107, art. no. 105973, DOI: 10.1016/j.foodhyd.2020.105973.

  • Göksen, G., Fabra, M.J., Ekiz, H.I., López-Rubio, A. (2020)

    Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices (2020) Food Control, 112, art. no. 107133.

  • Fabra, M.J., Seba-Piera, I., Talens-Perales, D., López-Rubio, A., Polaina, J., Marín-Navarro, J. (2020). Revalorization of cellulosic wastes from Posidonia oceanica and Arundo donax as catalytic materials based on affinity immobilization of an engineered β-galactosidase. Food Hydrocolloids, 103, art. no. 105633.

  • Talens-Perales, D., Fabra, M.J., Martínez-Argente, L., Marín-Navarro, J., Polaina, J. (2020). Recyclable thermophilic hybrid protein-inorganic nanoflowers for the hydrolysis of milk lactose. International Journal of Biological Macromolecules, 151, pp. 602-608.

  • Moreno, M.A., Bojorges, H., Falcó, I., Sánchez, G., López-Carballo, G., López-Rubio, A., Zampini, I.C., Isla, M.I., Fabra, M.J. (2020). Active properties of edible marine polysaccharide-based coatings containing Larrea nitida polyphenols enriched extract. Food Hydrocolloids, 102, art. no. 105595.

  • Pinheiro Bruni, G., de Oliveira, J.P., Gómez-Mascaraque, L.G., Fabra, M.J., Guimarães Martins, V., Zavareze, E.D.R., López-Rubio, A. (2020). Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging. Food Packaging and Shelf Life, 23, art. no. 100426.

  • Fabra, M.J., Pérez-Bassart, Z., Talens-Perales, D., Martínez-Sanz, M., López-Rubio, A., Marín-Navarro, J., Polaina, J. (2019). Matryoshka enzyme encapsulation: Development of zymoactive hydrogel particles with efficient lactose hydrolysis capability. Food Hydrocolloids, 96, pp. 171-177, SOURCE: Scopus.

  • Falcó, I., Randazzo, W., Sánchez, G., López-Rubio, A., Fabra, M.J. (2019). On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocolloids, 92, pp. 74-85.

Complete list of publications

Selected projects

  • Food Packaging open courseware for higher Education and Staff of companies. Project 2017-1-FR01-KA202-037441. Financial entity: Erasmus+ (European Comission), Acronym FITNESS, 2017 – 2020

  • Production of new enzymes, enzyme conjugates and bioactive compounds by synthetic biology for food applications (AGL2016-75245-R) Financial entity: MINECO, Resolución definitiva, 2012 – 2015

  • I have participated in 5 EU funded projects, 1 EU Erasmus+ project (being responsable from CSIC), in 12 national publicly financed research projects (being responsable of two of them), 6 regional funded projects (being responsible of two of them) and in 17 research contract with private companies (being responsible researcher in three of them).


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