Alba Gozalbes

I am part of the Food Industries team at AINIA, where I participate in R&D&I projects related to the development of new products and processes, as well as in the evaluation of technological solutions that contribute to innovation and sustainability in the food industry.

My work ranges from the research and analysis of raw materials and emerging technologies, to the design, development and optimization of products and processes at laboratory and pilot scale, as well as the validation of prototypes.

I regularly collaborate with companies from different sectors of the food industry, providing innovative solutions and participating in the implementation of projects that add value to the sector and improve competitiveness through the improvement of products and processes.

Prior to my experience at AINIA, I completed several internship periods in leading companies in the sector such as PRODUCTOS VELARTE S.L., where I worked as a Quality and R&D technician, and LABORATORIOS ORDESA S.L., where I worked as a Researcher in the Probiotic Microbiology Area. In addition, during my academic stage, I also carried out collaborative work in the Department of Pharmacy and Pharmaceutical Technology and Physicochemistry at the Universitat de Barcelona.

• Bachelor’s Degree in Food Science and Technology – Universitat Politècnica de València
• Master’s Degree in Innovation and Product Development – Universitat de Barcelona
• Complementary training in alternative proteins, plant-based products analogous to meat and fish, and in the handling of different processing technologies such as extrusion and solid classification.

• PROXIMED (PRIMA European Project): Exploration and Implementation of Products with Alternative Proteins in Mediterranean Region
• EXT4VEG (IVACE-FEDER): Technological research for the generation of new plant-based alternatives to meat and fish through high- and low-moisture extrusion
• SEAVEGEXT (RETOS): Technological research for the generation of new fish analogue structures through dry and wet extrusion technology
• AIRPROT (DGI): Research for obtaining protein ingredients and other fractions of interest through the application of air classification and functionalization strategies
• OPTIPROT (CERVERA): Omics technologies network for the innovation of optimal protein combinations for the consumer
• ANAEROBANK (IVACE-FEDER): Bioprospecting, characterization and adaptation of anaerobic strains for their application in food

• Dare2Change, International Conference. Study of the suitability of different protein sources on the physical characteristics of protein extrudates obtained by high-moisture extrusion cooking.
• Effost 2023, International Conference. Application of high-moisture extrusion cooking for the development of fibrous structures from alternative vegetable proteins.
• Effost 2024, International Conference. Enhancing the nutritional and technological properties of lupine as an alternative protein by extrusion processing.
• NIZO 2024, Plant Protein Functionality Conference. Low moisture extrusion cooking of alternative proteins for the development of enhanced texturized protein products.

• Workshop “New Foods: The Food of the Future” (2023)
• Webinar “Extrusion Technology: An Opportunity for the Development of New Foods” (2024)
• Annual Conference TIA (Tortilla Industry Association) (2024)
• Workshop Insecticulture II (CEU Cardenal Herrera)
• Course Food Extrusion Technology: Applications and Process (2024)
• Course Fundamentals of Food Extrusion Technology: Applications and Process (2025)
• Webinar “Plant-Based Foods: Innovation in Meat and Dairy Analogues” (2025)

• Potential of insects as an alternative protein source, in REDALIMENTARIA FoodTech (2024). Link:Potential of insects as an alternative protein source
• The technology centre AINIA researches proteins from legumes, cereals and microalgae to generate analogue foods to meat and fish, in Diario del Campo (2023). Link: The technology centre AINIA researches proteins from legumes, cereals and microalgae to generate analogue foods to meat and fish – Diario del Campo
• The search for alternative proteins continues, in Qcom (2023). Link: The search for alternative proteins continues
• Technological research for the generation of new plant-based alternatives to meat and fish through extrusion technology (EXT4VEG), in REDIT (2023). Link: Technological research for the generation of new plant-based alternatives to meat and fish through extrusion technology (EXT4VEG) – Redit
• AINIA obtains analogue products to meat and fish, in Agronews Comunitat Valenciana (2023). Link: AINIA obtains analogue products to meat and fish | Agronews Comunitat Valenciana
• AINIA researches proteins from legumes, cereals and microalgae to achieve products analogous to meat and fish, in ValenciaGastronomica (2023). Link: AINIA researches proteins from legumes, cereals and microalgae to achieve products analogous to meat and fish – Gastronomy and tourism in Valencia gastronómica
• AINIA researches proteins from legumes, cereals and microalgae to achieve products analogous to meat and fish, in EuropaPress (2023). Link: https://www.europapress.es/comunitat-valenciana/noticia-ainia-investiga-proteinas-leguminosas-cereales-microalgas-lograr-productos-analogos-carnicos-20230406095536.html
• Innovation in Plant Proteins for Fish Analogues: Advances in the SEAVEGEXT project (2025), in Revista Industria Alimentaria. Link: Innovation in Plant Proteins for Fish Analogues: Advances of the SEAVEGEXT Project
• AIRPROT: sustainable proteins from insects, plants and by-products, in Smart Factory Magazine (2024). Link:AIRPROT: sustainable proteins from insects, plants and by-products
• AINIA develops new sustainable proteins from insects, plants and by-products, in iAmbiente (2024). Link: AINIA develops new sustainable proteins from insects, plants and by-products
• AINIA develops new sustainable proteins from insects, plants and by-products, in Food News Latam (2024). Link: FoodNewsLatam – AINIA develops new sustainable proteins from insects, plants and by-products
• AINIA develops new sustainable ingredients through air classification, in enAlimentos. Link: AINIA develops new sustainable ingredients through air classification – enAlimentos