University of Valencia, Spain
Houda Berrada Ramdani, holds a degree in Biology, a degree in Pharmacy and a doctorate in food science and technology from the University of Valencia in 2002. She is currently an Associate Professor, develops her teaching and research work in the Department of Preventive Medicine and Public Health, Food Sciences, Toxicology and Legal Medicine of the University of Valencia, and he has been an elected member of the board of the Spanish Association of Toxicology (AETOX) since 2013, and she is a current member of the board of Spanish Agency for Food Safety and Nutrition.
During her training steps, she enjoyed a research grant for the Training of Research Personnel of a predoctoral studies (AECI, 1997-2000) and another grant from the Council for Education and Sports (The regional education ministry) for a postdoctoral stay of six months in Proteobio Mass Spectrometry Center for Proteomics and Biotoxin Research of the Cork Institute of Technology, Cork, Ireland, 2007.
Her professional career is related to the evaluation of toxicological risks in the field of food safety, highlighting as the main lines of research the evaluation of risks related to exposure to pesticide residues, veterinary drugs and mycotoxins since the development and validation of methods analytical, until the final risk assessment, exploring procedures and techniques to reduce the presence of these contaminants in food with emerging technologies such as electrical pulses.
In this context, to highlight her participation in 12 research projects of regional, national and European calls, being the researcher responsible for one of them), the direction of 4 doctoral theses and the publication of 58 articles in journals of high impact factors in the area stands out. of Food Science and Technology (Journal Citation Reports, ISI Web of Knowledge), reaching an h-index of 24(SCOPUS).