Contact


Email: mgpallares@uva.es

Phone: +34 979108495

Manuel Gómez Pallarés

Full Professor

Affiliations


Main affiliation

- Full Professor, Department of Agricultural Engineering, Food Technology Division, University of Valladolid.

Profile


Manuel Gómez joined the Food Technology Department at the University of Valladolid in 1994, where he has taught courses such as "Cereal Industrialization" and "Industrial Breadmaking and Pastry," among others. He earned his Ph.D. in 1996, becoming the first doctorate holder in Food Technology at the University. Instrumental in advancing the department, he led the creation of a pilot bakery plant and a fully equipped cereal quality analysis lab. Since 2011, he has been distinguished as the first full professor in Food Technology at the university. His dedication to research is reflected in his role as principal investigator for numerous competitive projects and his impressive publication record of over 170 scientific articles, largely in top-tier journals, as well as 14 invited chapters in international books. His work has resulted in more than 60 industry and government-funded research agreements, predominantly as principal investigator, securing over €500,000 in funding. He has served as coordinator of the Breadmaking group and vice president of the Spanish Association of Cereal Technicians. Additionally, he frequently organizes technical conferences, provides industry training, and collaborates with regional and national media.

Manuel Gómez is highly regarded for his commitment to education and for facilitating the entry of trained professionals into both academia and industry. He has supervised 10 doctoral theses, with all of his doctoral graduates taking on R&D roles in universities, research centers, or companies. He has also guided over 150 undergraduate and master's level final projects, with more than 50 of these students transitioning directly into the cereal industry. His lab has hosted researchers from around the world, including Argentina, Brazil, Canada, Italy, New Zealand, Portugal, and Tunisia, for research stays of various lengths. He has also participated in collaborative projects across Latin America and Europe, serving as the University of Valladolid group coordinator.

Research lines


- Application of enzymes and natural products to enhance the quality of baked goods.

- Nutritional improvement of baked products.

- Development and enhancement of gluten-free products.

- Suitability of flours and ingredients for baked goods production.

- Creation of flours with specific functionalities through physical methods.

- Valorization of by-products from the agri-food industry.