Dr. Carlos Álvarez-García’s research focuses on recovering valuable compounds from food co-products, including fish, meat, vegetables, and seaweed, for innovative applications that reduce the environmental impact of industrial activities. His work incorporates emerging technologies to optimize extraction and purification processes.

Another key area of his research involves developing techniques to analyze and control biochemical and molecular processes during the post-slaughter stage, particularly the transformation of muscle to meat. His primary goal is to understand the sources of variability in meat tenderness and design post-mortem interventions to enhance meat quality consistency.

LINKS

https://www.teagasc.ie/contact/staff-directory/a/carlos-alvarez-garcia/