Beatriz Pérez

Over 20 years of experience managing innovation projects and driving advances in food technologies. My work focuses on: exploring new food sources to support the protein transition; developing and functionalizing new ingredients through cutting-edge food technologies; promoting circular economy strategies in the food value chain; and creating nutritional and functional food solutions to meet the new demands of consumers and sustainability requirements.

2005 – 2006 Master in Technological Innovation
Catholic University of Valencia (Spain)

2001 – 2001 Final Degree Research Project
INRA (National Institute of Agronomic Research), Rennes (France)

1994 – 2000 Agricultural Engineering with Master in Food Industries
Polytechnic University of Valencia (Spain)

1997 – 1998 Erasmus Programme (1 year)
National School of Agronomy and Food Industries, Nancy (France)

• IVACE PROJECT. 2024-2025. IMDEEA Programme – R&D Projects in cooperation with companies (BOILÀ). Title: “New technological strategies to create new sustainable fat structures”
• IVACE PROJECT 2021-2022. IMDEEA Programme – R&D Projects in cooperation with companies (FERVELACT). Title: “Development of new dairy analogue products from local plant sources and advanced fermentation technologies”
• IVACE PROJECT 2019. IMDEEA Programme – R&D Projects in cooperation with companies (PROALT). Title: “Research on alternative protein sources for the development of new ingredients with improved technological and health properties”
• DGI PROJECT (General Directorate of Innovation) 2021 (VEGEXT) “Research for creating new meat-analogue structures through the application of different variants of extrusion technology”
• IVACE PROJECT 2021. IMDEEA Programme – R&D Projects in cooperation with companies (FERVELACT). Title: “Development of new dairy analogue products from local plant sources and advanced fermentation technologies”
• European Project Grant agreement no.: 311876. Title: “Pivotal assessment of the effects of bioactives on health and wellbeing: from human genome to food industry” (PATHWAY-27)
• Cdti Project. CIEN Call (CIBENA). Title: “Improvement of the value chain in superfood production”
• European Project SUSFOOD2. Topic 1: Innovation in food processing technologies and products (PROSEAFOOD). Title: “Innovative processing of seaweed for novel, healthy food products and ingredients”

2024 3rd NIZO Conference on Functional Properties of Plant Proteins
Apeeldorn (Netherlands)

2018 EFFOST International Congress on Engineering and Food
Nantes (France)

2014 NuGOweek 2014, Food Nutrigenomics
Castellammare di Stabia (Italy)

2025 Training in Solid Protein Fractionation
Hosokawa Alpine Group, Augsburg (Germany)

2023 Two editions of the European Course on Food Proteins (2019 and 2023)
Bridge2Food Summit Europe, Wageningen (Netherlands)

2006 Implementation of Quality Management Systems in the Agri-Food Sector
Polytechnic University of Valencia (Spain)

2004 Introduction and Implementation of Environmental Management Systems in Companies
Polytechnic University of Valencia (Spain)

Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins. DOI: 10.1039/c6fo00567e
Sibel Karakaya 1, Sebnem Simsek, Alper Tolga Eker, Carlos Pineda-Vadillo, Didier Dupont, Beatriz Perez, Blanca Viadel, Marisa Sanz-Buenhombre, Alberto Guadarrama Rodriguez, Zsófia Kertész, Adrienn Hegyi, Alessandra Bordoni, Sedef Nehir El
Food Funct. 2016 Aug 10;7(8):3488-96. doi: 10.1039/c6fo00567e. Epub 2016 Jul 14. PMID: 27415853.

Changes in anthocyanins profile of anthocyanin enriched bakeries.
S. Karakaya , S.N. El , S. Simsek , A. Eker , B. Perez , Marisa Sanz Buenhombre, J.S. Burriel , Didier Dupont , A. Bordoni.
2014. Conference Poster

Report of “data collection with respect to the availability and nutritional composition of different types of milk-based drinks and similar products for young children with the denomination of “growing up milks” or “toddlers’ milks” or with similar terminology currently on the market in EU Member States”
Beatriz Pérez, Franco Segarra, Maria Frontera, Blanca Viadel.
Nov 2013. EFSA Supporting Publications Volume 10, Issue 11

Green biorefinery: microalgae and duckweed as sustainable sources of natural products and high-interest by-products.
Suárez-Montes, D., Rodrigo, A., Vargas, F., Pérez, B., Valverde, M., Bofi, M., Hernández, S., Hurtado, E. and López, P.
Green Deal Biotechnology. Towards sustainable recovery and valorization of natural resources. Aveiro (26-28 May, 2025), Portugal.