José Ignacio López Sánchez
Escuela Superior de Ingeniería y Tecnología (ESIT), Καθηγητής, Διεθνές Πανεπιστήµιο της La Rioja (UNIR), Ισπανία
Biography
Professor at the Higher School of Engineering and Technology (ESIT) of the International University of La Rioja (UNIR): Environment and Sustainable Development, Industrial Hygiene and Technological Projects.
Last Relevant Scientific Contributions
D-pinitol, a highly valuable product from carob pods: Health-promoting effects and metabolic pathways of this natural super-food ingredient and its derivatives. AIMS Agriculture and Food, 2018, 3(1): 41-63. doi: 10.3934/agrfood.2018.1.41.
Caroub Syrup with pleasant flavour and savour containing carbohydrates, micronutrients and refined natural polyphenols, and method for the industrial preparation. 2017. Spanish Patent ES2641963
Ceratonia Plus: A Healthier Sweetener from Carob Pods, suited for the Food&Drink, Pharma and Nutraceutical Industries. 2018. Conference: 9th ANQUE International Congress of Chemistry
UltraFiltration as Key Step for a Natural Sugary Carob Syrup, Valuable as a Multifunctional Ingredient for Food&Drink industries. 2018. Conference: 9th ANQUE International Congress of Chemistry
Diminishing Cognitive Capacities in an Ever Hotter World: Evidence From an Applicable Power-Law Description. Human Factors. 2019. doi: 10.1177/0018720818816436.
Thermal effects on cognition: a new quantitative synthesis, International Journal of Hyperthermia, 2018, 34(4): 423-431. doi: 10.1080/02656736.2017.1345013
Short Summary
José Ignacio López Sánchez graduated in chemistry in 2002 and that year he was incorporated with a first research grant at the department of organic chemistry of the University of Murcia. He obtained his Ph.D. in chemistry in 2010, whilst collaborating (2002-2010) with various companies through scholarships and contracts working in different research projects. He is also Master in quality, safety and environment. His professional experience has focused on teaching at University and working for different private industries. He is accredited by ANECA and he has been collaborating as a researcher and principal investigator, in more than half a dozen R&D projects between the university and the private industry. He is co-author of 14 scientific publications in the area of chemistry and psychology of cognitive performance, at international journals with a high impact index (included in JCR), he has regularly attended international congresses and he is co-inventor of one patented process for the food industry. In summary, he accumulates more than 15 years of R&D and teaching experience at university, together with industries of the chemical-pharmaceutical, food, perfumes and flavour sectors.
