DR. MARIA TERESA OSORIO ARGÜELLO

CURRICULUM VITAEDR. MARIA TERESA OSORIO ARGÜELLOPERSONAL INFORMATIONo Date and Place of Birth: 12/09/1978, Zamora (Spain)o Marital Status: SingleEDUCATION - DIPLOMAS96-2002 Food Science and Technology Degree. Faculty of Veterinary Science.University of León (Spain).2003-07 PhD: Thesis titled “Effect of the type of rearing – ewe’s milk versusmilk replacer – on the meat quality of Churra-breed suckling lambsfrom ‘Castilla y León’” Department of Hygiene and Food Technology,University of León “European Mention” in the PhD. Awarded with especialdistinction.WORKING EXPERIENCE2002 Training stay in food industry Campofrio S.A. Burgos (Spain). Training inthe project “Efficacy of decontamination method (high pressure) ondifferent foods”. Microbiology Laboratory.2005 Two months stay in the Aristotle University of Thessaloniki (Greece)working with HPLC techniques.2005-06 Teaching at the University of León (Faculty of Veterinary Sciences) in thearea of meat products elaboration. 30 h.2006 Four months stay in The Royal Veterinary and Agricultural University(KVL), Department of Food Science, Copenhagen, Denmark. Workingwith the application of different spectroscopic techniques: NuclearMagnetic Resonance (NMR), Near InfraRed Spectroscopy (NIRS) andFourier Transform Infrared Spectroscopy (FTIR), on lamb fat.2006-07 Teaching at the University of León in the area of meat science. 60 h.2008-10 Postdoctoral Researcher at University College Dublin. Working in theproject “Biomarkers to Authenticate Irish Grass-fed Beef”(06/R&D/D/481), funded by the Irish Department of Agriculture, Fisheriesand Food under the Food Institutional Research Measure (FIRM).PARTICIPATION IN RESEARCH PROJECTS• Project title: “Comparative study on the influence of rearing with maternalmilk or milk substitute in relation to the quality of suckling lambcarcasses”. Participants: Junta de Castilla y León – Consejería deEducación. Duration, 2 years; Co-ordinator: J. Mateo Oyagüe.• Project title: “Strategies for quality control and authentication of sucklinglamb meat”. Participants: Instituto Tecnológico Agrario de Castilla y León(ITACYL); Duration: 2 years; Co-ordinator: J. Mateo Oyagüe.

• Project title: Biomarkers to authenticate Irish grass-fed beef. Participants:University College Dublin and others; Duration, 4 years ; Co-ordinator: FJMonahanFOREIGN LANGUAGES• Very good level of English (certificates and 3 years working abroad).• Basic knowledge in Greek and French.PUBLICATIONS IN SCIENTIFIC JOURNALS• Osorio, M. T., Zumalacárregui, J. M., Mateo, J. (2003). Influencia de laalimentación con leche materna o lactorremplazante en las características dela carne de lechales de raza churra. FEAGAS, 24, 81-84.• Osorio, M. T., Cabeza, E. A., Zumalacárregui, J. M., De Castro, S., Mateo, J.(2003). Tipificación de un embutido crudo-curado. Características del chorizozamorano. Revista de la Asociación de Científicos y Tecnólogos de Alimentosde Castilla y León, 17, 9-14.• Osorio, M. T., Cabeza, E. A., Zumalacárregui, J. M., De Castro, S., Mateo, J.(2004). Aportaciones a la caracterización del chorizo elaborado en laprovincia de Zamora. Eurocarne, 125, 151-162.• Lozano, A., Osorio, M. T., Zumalacárregui, J. M., Mateo, J. (2005).Diferenciación entre las canales de corderos lechales alimentados con lechematerna y las de los alimentados con lactorremplazantes por análisiscromatográfico de los ácidos grasos de la grasa epiplónica. Eurocarne, 140,69 - 77.• Osorio, M. T., López, T., Zumalacárregui, J. M., Mateo, J. (2006). Calidad dela canal y de la carne de lechazo y su comercialización. OVIS, n º 104, 67-79.Miguélez, E., Zumalacárregui, J. M.,• Osorio, M. T., Beteta, O., Mateo, J. (2006). Carcass characteristics ofsuckling lambs protected by the PGI “Lechazo de Castilla y León” Europeanquality label: Effect of breed, sex and carcass weight. Meat Science, 73, (1),82-89.• Osorio, M. T., Zumalacárregui, J. M., Bermejo, B., Lozano, A., Figueira, A.,Mateo, J. (2007). Effect of ewe's milk vs milk-replacer rearing on mineralcomposition of suckling lamb meat and liver. Small Ruminant Research, 68,296-302.• Osorio, M. T., Zumalacárregui, J. M., Figueira, A., Mateo, J. (2007).Physicochemical properties of perirenal and omental fat from suckling lambcarcasses evaluated according to the type of milk source. Small RuminantResearch, 72, (2-3), 111-118.• Osorio, M. T., Zumalacárregui, J. M., Prieto, N., Giráldez, J., Andrés, S.,Mateo, J. (2007). Differentiation between carcasses from suckling lambsreared with ewe milk or milk replacers by near infrared reflectancespectroscopy of perirenal fat. Small Ruminant Research, 72, (2-3), 221-226.• Osorio, M. T., Zumalacárregui, J. M., Figueira, A., Mateo, J. (2007). Fattyacid composition in subcutaneous, intermuscular and intramuscular fatdeposits of suckling lamb meat. Effect of milk source. Small RuminantResearch, 73, (1-3), 127-134.• Miguélez, E., Zumalacárregui, J. M., Osorio, M. T., Mateo, J. (2007).Características de la canal de cordero lechal de diversas razas producidas enEspaña (revisión bibliográfica). ITEA, Vol. 1, 14-30.

• Osorio, M. T., Zumalacárregui, J. M., Cabeza, E. A., Figueira, A., Mateo, J.(2008). Effect of rearing system on some meat quality traits and volatilecompounds of suckling lamb meat. Small Ruminant Research, 78, (1-3), 1-12.• Miguélez, E., Zumalacárregui, J. M., Osorio, M. T., Figueira, A. C., Fonseca,B., Mateo, J. (2008). Quality traits of suckling-lamb meat covered by theProtected Geographical Indication “Lechazo de Castilla y León” Europeanquality label. Small Ruminant Research, 77, 65-70.• Salvá, B. K., Zumalacárregui, J. M., Figueira, A. C., Osorio, M. T., Mateo, J.(2009). Nutrient composition and technological quality of meat from alpacasreared in Peru. Meat Science, 82, 450-455.• Osorio, M. T., Zumalacárregui, J. M., Alaiz-Rodríguez, R., Guzman-Martinez,R., Engelsen, S. B., Mateo J. (2009). Differentiation of perirenal and omentalfat quality of suckling lambs according to the rearing system from Fouriertransforms mid-infrared spectra using partial least squares and artificial neuralnetworks analysis. Meat Science, 83, (1), 140-147.• Röhrle, F. T., Moloney, A. P., Black, A., Osorio, M. T., Sweeney, T., Schmidt,O., Monahan, F. J. (2010). α-Tocopherol stereoisomers in beef as an indicatorof vitamin E supplementation in cattle diets. Food Chemistry, 124, 935-940.• Röhrle, F. T., Moloney, A. P., Osorio, M. T., Luciano, G., Priolo, A., Caplan,P., Monahan, F. J. (2011). Carotenoid, colour and reflectance measurementsin bovine adipose tissue to discriminate between beef from different feedingsystems. Meat Science, 88 (3), 347-353.• Osorio, M. T., Moloney, A. P., Schmidt, O., Monahan, F. J. (2011). Beefauthentication and retrospective dietary verification using stable isotope ratioanalysis of bovine muscle and tail hair. Journal of Agricultural and FoodChemistry, 59 (7), 3295–3305.• Osorio, M. T., Moloney, A. P., Schmidt, O., Monahan, F. J. (2011). Multielementisotope analysis of bovine muscle for determination of internationalgeographical origin of meat. Journal of Agricultural and Food Chemistry, 59(7), 3285–3294.• Fonseca, B., Kuri, V., Zumalacárregui, J. M., Fernández-Diez, A., Salvá, B.K., Caro, I., Osorio, M. T., Mateo J. (2011). Effect of the use of a commercialphosphate mixture on selected quality characteristics of two Spanish-styledry-ripened sausages. Journal of Food Science. Accepted.• Osorio, M. T., Moloney, A. P., Brennan, L., Monahan, F. J. (2011).Authentication of beef production systems using a metabolomics basedapproach. Animal. Accepted.CONFERENCES• 50th International Congress of Meat Science and Technology (ICoMST)• 11th Seminar of the FAO-CIHEAM Sub-Network on Sheep and Goat Nutrition• 52nd International Congress of Meat Science and Technology (ICoMST)• 4th Euro Fed Lipid Congress• 61st Annual Meeting of the European Association for Animal Production(EAAP)• Food Integrity and Traceability Conference, ASSET, Queen’s UniversityBelfast.