Identification
Personal identification
- Full name
- María Pérez-Jiménez
Citation names
- Pérez Jiménez, María
- Perez Jimenez, M
- Pérez-Jiménez, M
Author identifiers
- Ciência ID
- D21F-3242-5374
- ORCID iD
- 0000-0003-3143-4058
- Google Scholar ID
- https://scholar.google.com/citations?user=PE3yc4UAAAAJ&hl=es
- Scopus Author Id
- 57203044702
Email addresses
- maria.jimenez@uevora.pt (Professional)
Websites
- http://www.linkedin.com/in/maria-perez-jimenez (Social media)
- https://www.med.uevora.pt/med-units/6-laboratory-of-oral-biology-and-salivary-proteomics/ (Professional)
Knowledge fields
- Agrarian Sciences - Agrarian and Food Biotechnology
Languages
Language | Speaking | Reading | Writing | Listening | Peer-review |
---|---|---|---|---|---|
Spanish; Castilian (Mother tongue) | |||||
English | Upper intermediate (B2) | Upper intermediate (B2) | Upper intermediate (B2) | Upper intermediate (B2) | Upper intermediate (B2) |
Portuguese | Intermediate (B1) | Advanced (C1) | Upper intermediate (B2) | Advanced (C1) | Advanced (C1) |
Education
Degree | Classification | |
---|---|---|
2017/02/01 - 2022/06/23
Concluded
|
PhD Food Science (Doctor)
Major in Flavor Chemistry
Universidad Autónoma de Madrid, Spain
"Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology" (THESIS/DISSERTATION)
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2015/10/01 - 2016/10/01
Concluded
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Ms Novel Foods (Master Universitario)
Major in Novel Foods, Food Biotechnology, Food Science
Universidad Autónoma de Madrid, Spain
"Impact of polyphenols on adsorption capacity of aroma molecules to
the oral cavity and its relationship with the aroma intensity perception of wine" (THESIS/DISSERTATION)
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|
2010/09/01 - 2014/07/01
Concluded
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Bs Human Nutrition and Dietetics (Bachelor)
Major in Human Nutrition, Food Composition, Food Function
Universidad Complutense de Madrid, Spain
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Affiliation
Others
Category Host institution |
Employer | |
---|---|---|
2024 - Current | CEEC Contract (junior) | Fundação para a Ciência e a Tecnologia, Portugal |
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal | ||
2024 - Current | ERA-Fellowship (MSCA widening countries) | EU Framework Programme for Research and Innovation Marie Sklodowska-Curie Actions, Belgium |
Universidade de Évora, Portugal | ||
2023/04 - 2023/12/31 | Postdoctoral Researcher (contract associated to a project) | Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal |
Universidade de Évora, Portugal | ||
2017/02 - 2022/06 | Predoctoral Researcher | Agencia Estatal Consejo Superior de Investigaciones Científicas, Spain |
Instituto de Investigación en Ciencias de la Alimentación, Spain | ||
2019/09 - 2019/12 | Visitant Researcher (research stay during PhD) | New Zealand Institute for Plant and Food Research Ltd, New Zealand |
2017/01 - 2017/06 | Visitant Researcher (research stay during PhD) | Universidad Politécnica de Madrid Escuela Técnica Superior de Ingenieros Agrónomos, Spain |
2016/08 - 2017/01 | Laboratory Technician | Instituto de Investigación en Ciencias de la Alimentación, Spain |
2015/11 - 2016/08 | Research Assistant | Instituto de Investigación en Ciencias de la Alimentación, Spain |
Projects
Grant
Designation | Funders | |
---|---|---|
2018/07/01 - 2022/06/23 | WINE-FISIOAROMA
AGL201678936R
Research Fellow
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
2019/09/01 - 2019/12/17 | Unravelling the metabolism of aroma compounds in the oral cavity during wine tasting by using an untargeted metabolic approach
Volatilomics
Research Fellow
New Zealand Institute for Plant and Food Research Ltd, New Zealand
|
Concluded
|
Contract
Designation | Funders | |
---|---|---|
2023/07 - 2028/07 | HealthyW8 - Empowering healthy lifestyle behaviour through personalised intervention portfolios to prevent and control obesity
during vulnerable stages of life.
Post-doc
|
Ongoing
|
2016/02/01 - 2017/01/31 | Pilot study for the development of an alternative to the use of sulphur in wine and fruit
Sulphur wine
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
2015/06/30 - 2015/12/31 | Pilot study for the development of an alternative to the use of sulphur in fruit preservation brines
Sulphur fruit
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
Other
Designation | Funders | |
---|---|---|
2023/10 - 2027/10 | COST Action FLAVOURsome - Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome.
Post-doc
Universidade do Porto, Portugal
|
Ongoing
|
2023 - 2024/12 | MACAOs - Modulação da Composição salivar por estímulos visuais e olfactivos
MACAOs
Post-doc
|
Ongoing
|
2022/01/10 - 2022/04/09 | Evaluation of the suitability of autochthonous yeast strains from the Moquegua region for the production of piscos with high
aromatic and sensory quality
Piscos
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
|
2021/07/16 - 2021/09/15 | Determination of the impact of cooking conditions on the techno-functional characteristics of rice grain
Rices
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
2017/11/24 - 2018/06/24 | Evaluation of the use of different techniques for preparing culinary stocks on the aroma intensity and other sensory attributes
Culinary stocks
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
2016/09/11 - 2016/12/11 | Evaluation of the volatile profile of wines elaborated with different strains of lactic acid bacteria by HS-SPME-GCMS.
Wine volatile profile
Technical development
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
Concluded
|
Outputs
Publications
Book chapter |
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Conference paper |
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Conference poster |
|
Journal article |
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Magazine article |
|
Newsletter article |
|
Thesis / Dissertation |
|
Activities
Oral presentation
Presentation title | Event name Host (Event location) |
|
---|---|---|
2023/03 | Behaviour of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology | Award Ceremony of Giract European PhD in Flavour Research Awards
Giract (Geneva, Switzerland)
|
2022/03/21 | Behavior of aroma compounds during the oral processing of wine: modulation by wine composition and human physiology | WORKSHOP INNOVATION RESEARCH INTERCHANGE between FQD – Wageningen University and Research & CSIC-CIAL
Instituto de Investigacion en Ciencias de la Alimentacion (CIAL) (Spain)
|
2021/07/12 | Specificity of human salivary esterase by carboxylic esters and its inhibition by wine flavonoids | 6th International Conference on Food Oral Processing
(Online)
|
2020/12/11 | Behaviour of aroma compounds in the mouth during wine consumption: implication in retronasal aroma release and sensory perception | Ciclo se Seminarios del CIAL
Institute of Food Science Research (Madrid, Spain)
|
2019/11/14 | Evolution of wine aroma in the mouth |
The Marlbourgh Research Centre Trust (Blenheim, New Zealand)
|
2018/11/22 | Desarrollo de la metodología in-mouth headspace sorptive extraction (twister) para la monitorización de la persistencia intra-oral del aroma durante el consumo de vino. Aplicación a vinos con distinta composición. | III Jornadas Científicas CIAL Fórum
(Madrid, Spain)
|
2018/06/26 | Evidencias del efecto del vino y sus componentes en la actividad esterásica salivar y su relación con la cantidad de esteres disponibles en la cavidad oral para su percepción retronasal. | XIV Congreso Nacional de Investigación Enológica Gienol
(Ciudad Real, Spain)
|
2018/05/28 | Optimization of an Intra-oral stir bar sorptive extraction (SBSE) methodology to monitor the prolonged aroma release during wine intake in wines with different composition | International Conference of Wine Sciences Macrowine
(Zaragoza, Spain)
|
2017/11/22 | Effect of phenolic compounds on the immediate and prolonged intra-oral aroma release of specific wine odorants and on the intensity of the related sensory descriptors. | I International Meeting of European Sensory Science Students (E3S)
(Madrid, Spain)
|
2017/10/18 | Efecto del contenido de etanol en la liberacion intra-oral inmediata y prolongada de ésteres frutales del vino y en la persistencia aromatica | II Congress of the Spanish Association of Sensory Analysis Professionals (AEPAS)
(Valencia, Spain)
|
2016 | Efecto del etanol en la capacidad de adsorción y liberación intraoral de ésteres frutales del vino y su relación con la persistencia del aroma | II Jornadas de Ciencia y Gastronomía. (Madrid, Spain)
IMIDRA (Madrid, Portugal)
|
Event organisation
Event name Type of event (Role) |
Institution / Organization | |
---|---|---|
2023/10/16 - 2023/10/16 | Participation in the organisation of a webinar entitled "World Food Day: Water is life, water is food" (2023/10/16 - 2023/10/16)
Seminar (Member of the Organising Committee)
|
Universidade de Évora, Portugal |
2023/09/28 - 2023/09/29 | Participation inthe organisation of the 2º Congresso da Rede de Instituições de Ensino Superior para a Salvaguarda da Dieta
Mediterrânica. 2ª Conferência Internacional sobre Dieta e Gastronomia Mediterrânicas. A Multidisciplinaridade à Mesa. (2023/09/28 - 2023/09/29)
Congress (Member of the Organising Committee)
|
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal |
Event participation
Activity description Type of event |
Event name Institution / Organization |
|
---|---|---|
2023/09/29 - 2023/09/29 | Outreach activity at the 2023 European Researchers' Night.
Other
|
Activity: Enganando os sentidos - a participação da saliva na perceção "cross modal" dos sentidos
Universidade de Évora, Portugal
|
2023/07/03 - 2023/07/04 | Attendance to II MED Meeting
Meeting
|
II MED Meeting
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
|
2023/07/03 - 2023/07/04 | Outreach activity at II MED Meeting
Other
|
Activity: “From thinking to eat: oral biochemistry involved in sensory perception and food choices”
Instituto Mediterrâneo para a Agricultura Ambiente e Desenvolvimento, Portugal
|
2021 - 2021 | Outreach activity at Medialab Prado. Name of the activity: Sensory active molecules in foods. https://www.youtube.com/watch?v=c6GH5R2r19Q Date: 12/01/2021 | |
2020 - 2021 | Outreach acitivites at The Researchers Night | |
2018 - 2021 | Outreach activities at the Day of Women and Girls in Science |
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
2017 - 2021 | Participation in The Science Week with outreach activities
Other
|
The Science Week
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
2020 - 2020 | Outreach activity atGastrofestival Caixa Fórum. Name of the activity: The key is in the label. | |
2018 - 2020 | Outreach scientific activities at Highlands High School
Workshop
|
Highlands Highschool , Spain
|
2019 - 2019 | Outreach activities in the Summer camp at Science Museum of Madrid. Name of the activity: What does it smell like to you? | Summer camp
Museo Nacional de Ciencias Naturales, Spain
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2019 - 2019 | Outreach activities at Madrid Fair for Science and Innovation 2019. Name of the activity: #AromaChallenge2019. |
Jury of academic degree
Topic Role |
Candidate name (Type of degree) Institution / Organization |
|
---|---|---|
2023/12/19 | Jury of a Master thesis
Master in Biochemistry
Title of the work: Efeito do exercício físico na perceção gustativa e na composição da saliva.
(Thesis) Main arguer
|
Ana Roque (Master)
Universidade de Évora, Portugal
|
Association member
Society Organization name | Role | |
---|---|---|
2018 - 2023 | CSIC Doctorands Network | |
2017 - 2022 | Spanish Association of Sensory Analysis Professionals (AEPAS) | |
2016 - 2022 | GIENOL (Association of Oenological Research Groups in Spain) |
Course / Discipline taught
Academic session | Degree Subject (Type) | Institution / Organization | |
---|---|---|---|
2023/09 - 2024/01 | Physiology feeding behaviour (Fisiologia do comportamento alimentar) | Biologia Humana (Licenciatura) | Universidade de Évora, Portugal |
2016 - 2019 | Practical classes at the specialization course: Current Trends in Oenological Research. | Instituto de Investigación en Ciencias de la Alimentación, Spain |
Mentoring / Tutoring
Topic | Student name | |
---|---|---|
2021 - 2021 | Co-supervision of end-of degree (bachelor) projects | Carlos Pérez |
2020 - 2020 | Co-supervision of end-of degree (bachelor) projects | Kiyano Peeters |
Other jury / evaluation
Activity description | Institution / Organization | |
---|---|---|
2023/07/05 - Current | Jury of the bachelors' degree final project. Degree of Biochemistry Title of the work: Avaliação de alterações bioquímicas salivares em pacientes com demência: cortisol e amilase salivares na avaliação do efeito de um programa de psicomotricidade. | Universidade de Évora, Portugal |
Distinctions
Award
2023 | European PhD in Flavor Research Awards - Best PhD Thesis Award
Giract, Switzerland
|
2018 | Best oral communication
Instituto de Investigación en Ciencias de la Alimentación, Spain
|
2016 | European PhD in Flavor Research Awards - First Year PhD Bursary
Giract, Switzerland
|
2016 | Best poster presentation
Instituto de Investigación en Ciencias de la Alimentación, Spain
|