Mario M. Martinez

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Education and Employment Background
Prof. Martinez received his PhD in Chemistry at the University of Valladolid, Spain in 2016. He completed his postdoctoral training in Carbohydrate Physical Chemistry and Digestion at the Whistler Center for Carbohydrate Research, Purdue University, Indiana before joining the University of Guelph School of Engineering in 2017 as an assistant professor. As of 2020, he is a food science professor at Aarhus University (Denmark) and adjunct professor in the University of Guelph’s department of physics.
Research Themes
Prof. Martinez’ research focuses on both fundamental and applied research on edible plant tissues, using physicochemical, biological and engineering concepts to create plant-based ingredients for functionality and enhanced health. His research encompasses the study of carbohydrate chemistry, glucose homeostasis, starch digestion rate, the influence of starch structure on food texture, use of fruit and vegetable byproducts, and engineering of plant-based meat analogs. He uses high shear extrusion and molecular shear scission to modify the molecular structure of starch and other food components to achieve a desired function in food.
Media Coverage
- U of G CEPS News: Faculty Award Winners
- CEPS Research Highlight: Let Them Eat Bread
- Food in Canada: U of G research team receives International award to develop plant-based steak
- U of G News: U of G Research Team Receives International Award to Develop Plant-Based Steak
- Live Kindly: Canadian Researchers Dedicating 2 Years Perfecting Vegan Steak
- Good Food Institute: GFI Awards $3M in Funding to 14 Scientists for Plant-Based and Cell-Based Meat Research
- Good Food Institute: Announcing Inaugural GFI Grant Recipients
- Guelph Mercury: $1M-plus from Walmart to U of Guelph for food waste research
- U of G News: U of G Food Waste Research Receives Nearly $1.3 Million From Walmart Foundation