Cipriano Carrero
Cargo de docencia:
Profesor BCC
Titulación:
Descripción Bio.
Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. Currently, he is a professor at Mondragon University within the Master's in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts programs. His main research interests include fungal biotechnology and the development of various methodologies related to the extraction, fractionation, and analysis of bioactive and nutraceutical ingredients.
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Ph.D. in Applied Chemistry from the Autonomous University of Madrid. Cipriano has worked as a researcher at the Spanish National Research Council (CSIC), Universiteit van Amsterdam, Università degli Studi di Torino, and Stockholm University. Currently, he is a professor at Mondragon University within the Master's in Gastronomic Sciences and the Bachelor's in Gastronomy and Culinary Arts programs. His main research interests include fungal biotechnology and the development of various methodologies related to the extraction, fractionation, and analysis of bioactive and nutraceutical ingredients.