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Mario Martinez-Martinez

Associate Professor

Mario Martinez-Martinez
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Profile

Mario Martinez started his independent research career as Tenure-Track Assistant Professor at the University of Guelph (ON, Canada) in August 2017, where he was awarded the College of Engineering and Physical Science (CEPS) Assistant Professor Research Excellence Award from CEPS and the Ontario Early Researcher Award (ERA) from the Government of Ontario. Mario Martinez joined Aarhus University in April 2020 as Tenure Track Assistant Professor, receiving shortly after the Young Scientist Research Award by the American Association of Cereal Chemists International (now Cereals & Grains Association). 

Mario M. Martinez is Associate Professor and Sapere Aude Research Leader at the Department of Food Science at Aarhus University. His research program is on translational glycoscience, approaching the structure and function of food polysaccharides, their binding potential to plant secondary metabolites, the elucidation of their complex structural biochemistry, and their food structuring behaviour alone or in combination with dietary plant proteins. During the last years Mario's team has also work on the fundamentals aspects related to the structuring technologies of plant-based foods (e.g., using extrusion processing) and polysaccharide-based fully biodegradable coating and packaging solutions. He is the recipient of the Nils Foss Talent Prize (Foss, Denmark), and he was recently recognized as Sapere Aude Research Leader by Independent Research Fund Denmark. Mario is adjunct Assistant Professor at the Whistler Center for Carbohydrate Research (Purdue University, IN, USA) and at the Department of Physics of the University of Guelph (ON, Canada). All in all, Mario´s team relies on coherent and focused food system approaches to find common ground for health and environmental sustainability.

The list of publications from Dr. Martinez until 2019 can be found in the following link. His publications from 2020 are listed in Research Outputs Section. 

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