Mario M. Martinez

Headshot of Mario M. Martinez
Adjunct Professor
Department of Physics
Email: 
mario.martinez@uoguelph.ca, mm@food.au.dk
Phone number: 
519-824-4120 ext: 58677
Office: 
RICH 3501
Website links: 
Google Scholar
Research Gate

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Carbohydrate Chemistry, Food Engineering, glycemic response, Nanomaterials, plant-based foods, starch digestion rate

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.

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