Shuyana Deba-Rementeria

Dr researcher

Leartiker

Markina-Xemein, Spain

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PhD in Gastronomic Sciences and Researcher at Leartiker, technological center specialized in Food Design.

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Leartiker

Leartiker

Research - Research Institute

The Food Technology Department at Leartiker focuses on two main research lines: Food Design: Specializes in developing new healthy and sustainable value-added products from local plant and animal raw materials., Dairy Center: Specializes in the development of dairy products. Within the Food Design area, there are three main research lines: New Product Development: Involves the ideation, definition, and design of new processes to develop market-ready products. Also focus on identifying new sustainable protein sources and incorporating them into food products to create sustainable and healthy foods., Fermented Products Research: Related to food fermentation studies, development, and diversification of fermented products, including the revalorization of food waste.
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About me

I hold a PhD in Gastronomic Sciences from BCCInnovation. My doctoral research focused on developing innovative ingredients from by-products through fermentation, utilizing advanced microbiology and physicochemical analysis techniques. During my PhD, I also completed a research stay at DTU Biosustain, Technical University of Denmark (DTU), under the supervision of Dr. Leonine Johanna. This experience allowed me to deepen my expertise in sustainable food production and advanced fermentation processes.
At Leartiker, I am dedicated to developing sustainable, healthy, and value-added food products, leveraging my extensive knowledge to drive innovation in the food industry.

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