Field of Expertise
Fields of expertise of Carlos Alvarez include meat biochemistry, meat science, development of novel meat products and revalorisation and reutilisation of food co-products and emerging proteins. More specifically, he has broad experience in isolating, pontificating and applying proteins from diverse matrices as functional ingredient, as building block for new biomaterials or as bioactive compounds.
Expertise
Carlos Álvarez García, a
Senior Research Officer and Principal Investigator at Teagasc, who specializes
in food quality and sensory analysis. With over 15 years of experience in food
technology, Carlos has published extensively, with 66 peer-reviewed papers and
multiple patents. His previous
work includes the enzymatic extraction of peptides from bovine hides for use in
protein supplements, demonstrating his proficiency in converting food
by-products into high-value ingredients. He acted as main researcher in ReValue
Project, the biggest Irish initiative to enhance the economic performance of
the meat industry through the generation of high value protein-rich functional
products.