Assistant Prof. Dr. Marco Garcia-Vaquero works at the School of Agriculture and Food Science at University College Dublin (UCD, Ireland). Dr. Garcia-Vaquero’s primary research interest focuses on the full utilization of agri-food resources (seaweeds, microalgae, cereals, and fish) and other agri-food by-products and waste from the food industry for the generation of novel foods and food ingredients. Dr. Garcia-Vaquero’s areas of expertise include the use of innovative or disruptive technologies for the production of biologically active molecules that can be used as nutraceuticals or functional foods by studying the chemical composition, biological properties, and practical and safety aspects of the introduction of new ingredients in food matrices.
Research Keywords & Expertise
Green Technology
antioxidant properties
functional food
natural product chemis...
Innovative technology
Fingerprints
16%
functional food
5%
antioxidant properties
5%
Innovative technology
5%
Green Technology
Short Biography
Assistant Prof. Dr. Marco Garcia-Vaquero works at the School of Agriculture and Food Science at University College Dublin (UCD, Ireland). Dr. Garcia-Vaquero’s primary research interest focuses on the full utilization of agri-food resources (seaweeds, microalgae, cereals, and fish) and other agri-food by-products and waste from the food industry for the generation of novel foods and food ingredients. Dr. Garcia-Vaquero’s areas of expertise include the use of innovative or disruptive technologies for the production of biologically active molecules that can be used as nutraceuticals or functional foods by studying the chemical composition, biological properties, and practical and safety aspects of the introduction of new ingredients in food matrices.
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