Carlos Alvarez

Research officer in Ashtown Teagasc Food Research Center. My research interests are focused in recovering compounds of interest from food co-products (either from fish, meat, vegetables or seaweed sources), looking for innovative applications, in order to reduce the environmental impact of these industrial activities. The use of emerging technologies pursuing the optimization of extraction/purification processes is part of my field of research. Developing new techniques to analyse and control the biochemical and molecular processes during the post-slaughter stage on the transformation form muscle to meat is my other field of interest. Main goal is to understand the source of variability in meat tenderness, and therefore design post-mortem interventions to minimise the current variability