Affiliation

University of Murcia (UMU) Spain

Biography

Gaspar Ros Berruezo is a Full Professor of Nutrition and Food Science at the University of Murcia (UMU), where he also earned his PhD. His academic career is defined by a consistent focus on applied research and knowledge transfer in the fields of nutrition, food safety, and public health. He has held significant academic leadership positions, including the role of Dean of the Faculty of Veterinary Science at the University of Murcia. This experience provided him with a deep understanding of the interdisciplinary nature of the food chain, from primary production to human health.

His research leadership is demonstrated through his long-standing role as head of the competitive research group "Nutrition and Food Safety (NUTBRO)." Furthermore, he is an active member of the Institute of Biosanitary Research of Murcia (IMIB), contributing to its multidisciplinary biomedical research environment. A cornerstone of his commitment to practical application is his directorship of the Chair of Food Security, Safety and Sustainability of Grupo Fuertes-UMU. This position places him at the nexus of academia and industry, focusing on real-world challenges in food production, quality, and sustainability.

Professor Ros's influence extends to national and European policy and scientific governance. He has served as a member and as the President of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN). In this capacity, he provided expert scientific counsel that informed national food safety regulations and public health nutrition strategies. Currently, he holds the position of Chair of ECOVE (Especialistas en Control Veterinario y Seguridad Alimentaria) and acts as the Spanish Representative for the European Union of Veterinary Hygienists. These roles underscore his recognized expertise and leadership in the fields of veterinary public health and food hygiene across Europe.

His scientific output is substantial, with authorship of more than 200 publications in international peer-reviewed journals. His work has garnered over 5,000 citations, resulting in an h-index above 40, metrics that reflect the impact and relevance of his research within the global scientific community. He has supervised numerous PhD theses and has been Principal Investigator on many competitive research projects funded by national and regional bodies, as well as on applied research contracts with leading food companies.

Research Lines and Public Health Impact

A principal and highly productive area of Professor Ros's research is Infant Nutrition as the Foundation of Future Public Health. His work is grounded in the concept of metabolic programming, which posits that nutrition in the first 1,000 days of life is a critical intervention for preventing chronic diseases in adulthood. His research group investigates the composition of human milk, with a focus on natural probiotics and oligosaccharides. The goal is to develop advanced infant formulas that more closely mimic the benefits of breast milk. He has published extensively on the effects of specific probiotic strains, such as Lactobacillus fermentum CECT5716, demonstrating their role in modulating the infant gut microbiota and reducing the risk of infections. This research is directly relevant to contemporary public health challenges, including the rise of allergies, childhood obesity, and immune disorders. A key aspect of his methodology is the translation of these scientific findings into commercial products through active collaboration with industry partners.

His expertise seamlessly extends to addressing The Health and Aging Challenge, where protein plays a crucial role in preventing sarcopenia (age-related muscle loss), managing obesity, and supporting metabolic health. The principles of providing high-quality protein for tissue building in infants are directly analogous to the nutritional strategies required to maintain muscle mass in the elderly. His research applications in this field include the prevention of sarcopenia through the development of functional foods for older adults. This work involves formulating products that combine high-quality, easily digestible proteins—such as whey or specific plant proteins—with other essential nutrients like Vitamin D and calcium. This initiative connects directly with his previous work on texturized foods for dysphagia, ensuring that nutritional interventions are also practical for individuals with swallowing difficulties.

Furthermore, his investigations into functional foods encompass the study of bioactive peptides. These are protein fragments released during digestion that exhibit antihypertensive, antioxidant, or immunomodulatory effects. Professor Ros's research group is positioned to investigate the generation and efficacy of these beneficial peptides from both traditional and novel protein sources, adding another dimension to the value of dietary protein across the lifespan.

His work on gut microbiota and probiotics also informs his approach to healthy aging, investigating how specific functional foods can modulate the microbiome to improve metabolic health markers in at-risk populations. Furthermore, his research scope includes the emerging field of sustainable protein sources. His group is positioned to explore the nutritional value, bioavailability, and safety of novel proteins from insects, microalgae, and plants, which is fundamental for their safe and healthy integration into the diet, in line with European strategies like the "Farm to Fork" initiative. This comprehensive approach demonstrates a research trajectory that spans the entire human lifespan, from foundational infant nutrition to sustaining health in old age.