Rosa María Martínez-Espinosa

University of Alicante

Dr. Rosa María Martínez-Espinosa has been a Spanish Senior Lecturer since 2011 (Biochemistry and Molecular Biology) and is currently Vice-Dean of Postgraduate Studies at the Faculty of Science and leader of the research group “Applied Biochemistry” (University of Alicante, Spain). Other positions she has held at the university include Vice-Dean of the Degree in Biology and Vice-Dean for Mobility and Enterprise and Engagement at the Faculty of Science (University of Alicante). She received her Bachelor in Biology in 1998 (University of Alicante) and her PhD in 2003 (Biochemistry, University of Alicante). She undertook post-doctoral research at the University of East Anglia (Norwich, U.K. 2004-2005; 2007-2008). Her multidisciplinary research focuses on investigating archaea and their potential applications in biotechnology. She has an H-index of 17. She has authored one patent and has published more than 70 indexed papers and around 60 book chapters. She has contributed to more than 150 national and international meetings during the last 15 years. Her research interests include archaea metabolism, enzymes purification and characterization, gene regulation, carotenoid production, antioxidant compounds, waste water treatments, and brines bioremediation. Rosa María’s other roles include editorial board member for several journals related to biochemistry, reviewer for more than 50 journals (biochemistry, molecular biology, biotechnology, and microbiology) and president of several organizing committees in international meetings related to the N-cycle or respiratory processes.

1books edited

5chapters authored

Latest work with IntechOpen by Rosa María Martínez-Espinosa

In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.

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