Dr. Martinez holds a BSc in Agricultural Engineering, a MSc in Food Innovation, a PhD in Chemistry and he was a Postdoctoral Research Associate on Carbohydrate Physical Chemistry and Digestion at the Whistler Center for Carbohydrate Research, Purdue University (USA). He is the Principal Investigator of the Food Innovation, Structure and Health (UoG-FISH) Research Group, whose main goal is to provide as many benefits as possible to member companies and project sponsors. In addition, the Martinez lab is supported by the Natural Sciences and Engineering Research Council of Canada (NSERC), the Ontario Agri-food Innovation Alliance, the Walmart Foundation, the Good Food Institute (GFI), Mitacs Canada, the Canadian Bureau for International Education and the Barret Family Foundation. Dr. Martinez was awarded the College and Engineering and Physical Sciences Assistant Professor Research Excellence Award for his outstanding research productivity in the fields of Food Engineering and Health.
Dr. Martinez is one of the leaders of the New Center for Sustainable Nanomaterials Innovation at the University of Guelph, a major multimillion dollar Canadian Foundation for Innovation proposal to help develop the biomaterials of the future.
He joined the Whistler Center for Carbohydrate Research (Purdue University) in September 2019, an industry member-based university research center, as Adjunct Assistant Professor.
His main research interests are:
- Application of multidimensional chromatography and mass spectrometry for the elucidation of the structure and hydrodynamics of polysaccharides.
- Structure-function-digestion relationships towards the development of nano-enhanced carbohydrate-based functional structures.
- Shear-induced molecular fragmentation for improved biopolymer functionality in food systems.
- Food and agricultural waste valorization through technology development.
- Phenolic-carbohydrate interactions during food processing.
- Wet extrusion and shear banding of food biopolymers in plant-based meat analogues.